Strawberry Buttermilk Doughnuts Recipes

BAKED STRAWBERRY DONUTS

Steps:

• Preheat oven to 350 degrees F. Spray donut pan with nonstick spray.
• Mix together oil, buttermilk, eggs, sugar, salt, baking powder and vanilla until combined. Stir in flour and continue to mix until smooth.
• Add chopped strawberries, and mix gently with a wooden spoon.
• Fill the donut pans up about 3/4 of the way.
• Place donuts in oven and bake for 17 minutes.
• Remove from oven, let cool for 10 minutes, then remove donuts from pan.
• Put sugar and cinnamon in a sandwich bag. One at a time, drop your donuts in bag and shake lightly to cover.
• Eat right away or store in container. Donuts will stay fresh for 2-3 days.

STRAWBERRY DONUT MINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
• Mix together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add buttermilk, melted butter, egg, and vanilla extract; mix until only just combined. Fold in strawberries. Divide batter between the mini muffin pans, filling each cup 3/4 full.
• Place muffin pans into the preheated oven and bake until tops of muffins spring back lightly when touched, 12 to 14 minutes. Allow muffins to cool in the pans for 5 minutes, before removing to a wire rack.
• While muffins are baking, place 1/4 cup butter into a shallow microwave-safe bowl and microwave until melted, about 30 seconds. Place 1/2 cup sugar in a separate shallow bowl.
• When mini muffins are cool enough to handle, dip the tops into the melted butter and then into the sugar to coat. Serve warm, or allow to cool completely before serving.

BUTTERMILK DOUGHNUTS

Steps:

• In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Refrigerate, covered, 2-3 hours., Turn onto a floured surface, roll to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, dip warm doughnuts in cinnamon-sugar, confectioners' sugar or additional sugar to coat both sides.

STRAWBERRY BUTTERMILK DOUGHNUTS RECIPE

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.