Strawberry Donuts with Glaze (Print Version)
# Ingredients:
→ Donut Batter
01 -
90 grams cake flour
02 -
1 tablespoon unsalted butter
03 -
0.75 teaspoon vanilla extract
04 -
90 grams all-purpose flour
05 -
0.25 teaspoon salt
06 -
1 large egg
07 -
0.5 teaspoon baking soda
08 -
12 to 15 fresh strawberries, about 1 cup, blended until chunky
09 -
120 millilitres buttermilk
10 -
1 teaspoon baking powder
11 -
150 grams granulated sugar
→ Glaze
12 -
Milk, as much as needed
13 -
Powdered sugar, use as much as you like
# Instructions:
01 -
Pop the donuts out of the pan when they're still warm. Move them to a wire rack. Dip the tops in glaze or drizzle it over, and let them sit about 20-30 minutes for the glaze to set.
02 -
In a bowl, mix together as much powdered sugar and milk as needed until it’s smooth and runny. Put it to the side for later.
03 -
Slide the pan onto the middle oven rack and bake for around 7 or 8 minutes. They’re done when they bounce back and look faintly golden.
04 -
Coat the donut pan with plenty of grease. Cut a small tip off the bag and squeeze batter into each mould, leaving space so you don’t overfill (about halfway full is enough).
05 -
Get your batter into a piping or freezer bag. Plop it in a big cup to keep it upright, then fold the bag over the rim so you can fill it without mess.
06 -
On low speed, mix in both flours, baking powder, baking soda, and salt. Give it a quick stir just until it all comes together—scrape down the bowl as you go. Don’t overdo it.
07 -
Pour your vanilla, buttermilk, and strawberry purée into the same bowl. Blend everything till you don’t see any streaks.
08 -
Toss the butter, sugar, and egg into a big bowl. Beat them up with a mixer on medium-high for about 2 minutes until it gets nice and fluffy.
09 -
Take the stems off your strawberries. Toss them in a food processor and pulse until you’ve got a chunky mash. Set aside when you're done.
10 -
Fire up your oven and set it to 200°C to get things started.
# Notes:
01 -
Combining buttermilk with cake flour makes these lighter and softer.
02 -
Don’t be shy with the grease on your pans—pop out the donuts pretty quick to avoid sticking.
03 -
Extra sugar in the batter will bump up the sweetness if you want it more sugary.
04 -
You’ll get the best flavor with really ripe strawberries.
05 -
Want even richer strawberry flavor? Mix in a spoon or two of homemade strawberry syrup.
06 -
For a glaze that’s nice and thick, let one coat set and pour on another.