DessertRecipes

Strawberry Baked Mini-Doughnuts with Strawberry Glaze

By April 29, 2021No Comments
Strawberry Baked Mini-Doughnuts with Strawberry Glaze

 

Strawberry Baked Mini-Doughnuts with Strawberry Glaze

Strawberry Baked Mini-Doughnuts with Strawberry Glaze

Amanda Haas
With the help of a baking mold created just for doughnuts, this delicious treat gets a healthy overhaul without sacrificing flavor!  Fresh California strawberries are folded into the batter and pureed for the glaze, creating the most delicious strawberry treat you’ll ever taste.  Adding a few drops of all- natural red food coloring to the doughnut batter will help amplify the color.  
Prep Time 20 mins
Cook Time 17 mins
Total Time 45 mins
Servings 6 people

Equipment

  • Mini Doughnut Pans

Ingredients
  

For the batter

  • 2 eggs
  • 3/4 cup granulated sugar
  • 3/4 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 cup All-Purpose flour
  • 1 tsp baking powder
  • 1/2 tsp Kosher salt
  • 1/2 cup (about four large) finely diced strawberries (white parts removed)
  • 1 tsp all-natural red food coloring

For the glaze

  • 2 cups sliced stawberries
  • 1 1/2-2 cups confectioner's sugar
  • 2 tsp lemon juice

For garnish (optional)

  • 1/2 cup diced strawberries

Instructions
 

  • Preheat the oven to 350°F. Spray each well of the doughnut pans generously with non-stick cooking spray. (You’ll have 12 doughnuts in total.)
  • In a medium bowl, whisk the eggs to combine. Add the sugar and vanilla extract and whisk until smooth and combined, about 1 minute. 
  • Add the buttermilk and oil and whisk again for 30 seconds. 
  • In a small bowl, combine the flour, baking powder, and salt. Fluff with a fork to combine.
  • Sprinkle the flour mixture over the liquid mixture. Using a spatula, fold in the flour gently until it is combined and there are no lumps.
  • Sprinkle the diced strawberries over the batter, then fold them in gently to combine.
  • If using, add the food coloring and mix only until combined. 
  • Using a small spoon or a piping bag if preferred, fill each doughnut well 3/4 full, making sure there are a few pieces of strawberry in each well. Depending on the size of the wells, you may have a little batter left over. Note: Gently tap the doughnut pans on the counter to allow the batter to settle. 
  • Bake the doughnuts for 12-17 minutes, or until they are golden in color and spring back to the touch.
  • Remove the doughnuts from the oven and place the pans on a cooling rack for 5 minutes. If necessary, use a small offset spatula to circle the rim of each well to release the doughnuts. Flip the doughnuts out of the pans and onto a cooling rack. Cool for 10 more minutes before glazing.  

For the glaze

  • Place the strawberries and a tablespoon of water in a small saucepan.  Bring to a simmer, then reduce to medium-low heat and cook until the berries have thickened slightly to the texture of preserves, about 5-7 minutes.  When cool, place the strawberries in a blender and puree for 15 seconds. To remove the seeds, pass the strawberries through a sieve.  You should have about 1/4-1/2 cup of strawberry puree.
  • Place the pureed strawberries in a bowl. Whisk in a teaspoon of lemon juice, then a cup of confectioners’ sugar. Taste, adding more confectioners’ sugar and/or lemon juice to reach the desired flavor and consistency you prefer.
  • To glaze the doughnuts, place a piece of parchment paper or paper towel underneath the cooling rack.
  • Dip the top half of each cooled doughnut into the glaze mixture to coat. Place them glazed-side up on the wire rack to dry.  If using, sprinkle some diced strawberries over the top before they dry and enjoy! 

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