Strawberry Buttermilk Doughnuts Recipes
STRAWBERRY BUTTERMILK DOUGHNUTS RECIPE
Easy baked doughnuts that are loaded with the delicious taste of strawberry!
Provided by Momma Cyd
Categories Dessert
Time 23m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Lightly grease cake donut pans with non stick cooking spray (I used 2 Wilton doughnut pans that hold 6 doughnuts each)
- In a large bowl combine flour, sugar, baking powder, salt, and nutmeg. Mix until well blended.
- In another bowl combine the melted butter, eggs, buttermilk, vanilla, and strawberry jam
- Add the wet ingredients with the dry ingredients. Mix until combined, then fold in diced strawberries. Carefully spoon mixture into doughnut pans, filling 3/4 full.
- Bake for 7 to 9 minutes or until toothpick inserted comes out clean.
- Cool on a wire rack. Then make the glaze while the doughnuts are cooling.
Nutrition Facts : Calories 286 kcal, Carbohydrate 55 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 41 mg, Sodium 230 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
STRAWBERRY BUTTERMILK DONUTS WITH STRAWBERRY GLAZE RECIPE - (4.4/5)
Provided by á-5015
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees and lightly coat a donut pan with cooking spray. To make the glaze, combine 1/2 cup diced strawberries with 2 tablespoons sugar. Stir and mash with fork, letting sit at room temperature until strawberry juice is produced. Add 2-3 tablespoons of this strawberry juice mixture to confectioners sugar and mix well. If glaze seems to runny or to thick, add more strawberry juice or confectioners sugar. Set aside. For the donuts, combine flour, 1/2 cup sugar, baking powder and salt in a bowl and whisk till combined. In another bowl, combine buttermilk, eggs, honey, butter and vanilla stirring well with a whisk. With a rubber spatula, slowly add wet ingredients into dry ingredients stirring until mixture is just combined. Add 1 cup strawberries and slowly mix in until just combine. Pipe mixture into donut pan, filling 2/3 of the way full. Bake for 8 minutes or until a toothpick is inserted and comes out clean. Let cool on a wire rack for 5 minutes, and then dip in glaze and return to wire rack.
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- Preheat the oven to 350°F, place a rack in the middle of the oven, and lightly grease a doughnut pan (I used non-flavored cooking spray). Place sliced strawberries in a small food processor, and pulse until very finely chopped (or a chunky puree). You can also do this by hand. Measure out 1/4 cup of finely chopped strawberries for the doughnut batter, and another 1/4 cup for the glaze. Save leftovers for morning pancakes or evening ice cream.
- Sift flour, baking powder and baking soda into a large bowl. Whisk in sugar and sea salt, then set aside. In a medium bowl, whisk together butter, buttermilk, vanilla, lemon juice, egg, and 1/4 cup finely chopped strawberry until well combined. Add the liquid mixture to the bowl with the dry ingredients, stirring just until combined. Do not overmix here. If the mixture looks a little on the thick side, stir in a splash of buttermilk to loosen it up a bit.
- Fill the wells of the doughnut pan 3/4 of the way with batter. I used a pastry bag here, but you could also do this with a spoon. Bake until the doughnuts spring back when touched (9 - 10 minutes), and the bottom of the doughnuts are lightly golden (the side that's cooking in the well). Let the doughnuts cool for 2 minutes in the pan, then transfer to a rack to cool completely.
- While the doughnuts are cooling, prepare the glaze. In a small bowl, whisk together confectioners' sugar and buttermilk until smooth. Stir in 1/4 cup finely chopped strawberry. Dip one side of each doughnut into the glaze, then place back on the cooling rack. I set my cooling rack over a piece of parchment paper to catch dripping glaze. Let the glaze set, then enjoy!
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