Baked Strawberry Donuts
Servings 10 donuts
Ingredients
For the Doughnuts
- 1 1/2 cups plain/all-purpose flour (187g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup caster/granulated sugar (100g)
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup fresh strawberries, chopped (100g)
For the Glaze
- 2 large fresh strawberries. chopped
- 1 teaspoon vanilla extract
- 2 cups icing/powdered sugar (250g)
- 1 - 2 tablespoons milk
Instructions
For the Doughnuts
- Preheat the oven to 400F. Grease a doughnut pan, and set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- Whisk together the egg and sugar until combined. Add the buttermilk, oil, and vanilla, and whisk until combined.
- Add the dry ingredients, and mix until just combined. Do not overmix. Fold in the strawberries.
- Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 10 - 12 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
For the Glaze
- Puree the chopped strawberries until smooth with a few tiny bits. Add the vanilla, and icing sugar, and mix until combined. Add milk, 1 tablespoon at a time, until the glaze is at your desired thickness.
- Dip each doughnut into the glaze, and leave to set on the wire rack.
Notes
From: Marsha's Baking Addiction
To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.