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. Recipe by Amanda Haas.
Double Strawberry Baked Donuts
Yield: 12 Mini Doughnuts
You can add this recipe to a collection to create a shopping list!
Print Recipe Add to CollectionEquipment
- 2 Mini Doughnut Pans
Ingredients
- 2 eggs
- ¾ cup granulated sugar
- 3/4 tsp. vanilla extract
- ½ cup buttermilk
- ¼ cup canola oil
- 1 cup All-Purpose flour
- 1 tsp baking powder
- ½ tsp Kosher salt
- 1/2 cup about 4 large finely diced strawberries (white parts removed)
- 1 tsp. all-natural red food coloring
For the Glaze
- 2 cups sliced strawberries
- 1 ½-2 cups confectioner’s sugar
- 2 tsp lemon juice
For the Garnish (optional)
- 1/2 cup diced strawberries
Instructions
- Preheat the oven to 350 degrees 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. 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!
