Glazed Strawberry Donuts (Print Version)
# Ingredients:
→ Donut Batter
01 -
12 to 15 strawberries, fresh, roughly a cup, blitzed into a chunky mix
02 -
0.25 teaspoon salt
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
90 grams all-purpose flour
06 -
90 grams cake flour
07 -
120 millilitres buttermilk
08 -
0.75 teaspoon vanilla extract
09 -
1 large egg
10 -
150 grams sugar, regular white
11 -
1 tablespoon unsalted butter
→ Glaze
12 -
Milk, use as much as you need
13 -
Powdered sugar, add to taste
# Instructions:
01 -
Take out the donuts while they're still genuinely warm and pop 'em on a wire rack. Dunk the tops in the glaze or simply spoon it over. Extra glaze should drip off. Hang tight for 20–30 minutes so the glaze firms up before munching.
02 -
Grab another bowl and mix powdered sugar with enough milk to make it smooth and easily pourable. Keep this to the side till you're glazing.
03 -
Stick the pan in the oven, middle rack works best. Give it 7 or 8 minutes. Donuts should look just golden and bounce back loosely when poked.
04 -
Coat the donut pan with a good layer of grease all over. Cut the tip of the bag and pipe the batter into each mould, but stop when they're halfway full.
05 -
Get a piping or plastic freezer bag and fill it with your batter. Plop the bag into a big cup and roll the edges over to make filling it up a lot less messy.
06 -
Dump in cake flour, all-purpose flour, both baking powder and soda, plus salt. Mix on low just till it comes together—don’t keep going. Scrape the bowl if stuff’s sticking to the side.
07 -
Now, tip in the vanilla, buttermilk, and strawberry purée. Stir until it’s nice and smooth.
08 -
Use a big bowl and an electric mixer. Beat butter, granulated sugar, and your egg on medium-high for 2 minutes to get things fluffy.
09 -
Chop off the strawberry tops and toss the berries in a food processor. Pulse till chunky but not super smooth. Set aside for later.
10 -
Fire up your oven and set to 200°C.
# Notes:
01 -
Cake flour and tangy buttermilk make these super light and tender.
02 -
Be generous with greasing the pans so donuts come out easily.
03 -
If you’ve got a sweet tooth, toss more sugar into your batter—no big deal.
04 -
Super ripe strawberries really kick up the flavor.
05 -
Want a bigger strawberry punch? Try tossing in a spoon or two of homemade syrup.
06 -
Craving a thicker sugary top? Let the first glaze set, then coat on another.