Strawberry Donuts Sweet Treat (Print Version)
# Ingredients:
01 -
1 tablespoon unsalted butter
02 -
¾ cup sugar
03 -
1 egg
04 -
¾ teaspoon vanilla extract
05 -
½ cup buttermilk
06 -
¾ cup cake flour
07 -
¾ cup all-purpose flour
08 -
½ teaspoon baking soda
09 -
1 teaspoon baking powder
10 -
¼ teaspoon salt
11 -
12-15 strawberries (about 1 cup pureed)
# Instructions:
01 -
Preheat oven to 400°F.
02 -
Trim your strawberries and add them to a food processor. Pulse until you have a chunky puree. Do not over-pulse to liquid. Set aside.
03 -
In a large mixing bowl, mix butter, sugar, and egg on medium-high speed for about 2 minutes.
04 -
Add vanilla, buttermilk, and strawberry puree to the mixture and blend until smooth.
05 -
Add cake flour, all-purpose flour, baking soda, baking powder, and salt to the mixture. Mix on low speed until just combined. Avoid overmixing and scrape down the sides of the bowl if necessary.
06 -
Transfer donut batter into a large piping bag or freezer bag. Place the bag into a large cup or mug and fold it over the sides to keep it upright. Use a rubber spatula to fill the bag neatly, then close and snip a corner if using a freezer bag.
07 -
Grease donut tins thoroughly. Pipe batter into each mold, filling only halfway.
08 -
Bake for 7-8 minutes on the middle rack.
09 -
Whisk together powdered sugar and milk in a bowl and set aside.
10 -
Transfer donuts to a wire rack. Pour glaze over each donut or dip the tops directly into the glaze. Allow the glaze to harden for 20-30 minutes before serving.
# Notes:
01 -
Using buttermilk and cake flour significantly improves texture.
02 -
Grease donut tins thoroughly and remove donuts while hot to avoid sticking.
03 -
Use extra ripe strawberries for enhanced flavor.
04 -
For a thicker glaze, double the icing application.