Baked Strawberry Doughnuts Food

BAKED STRAWBERRY DOUGHNUTS

Steps:

• Preheat oven to 375 degrees. Butter doughnut pans with room temperature butter, then sprinkle lightly with flour and shake upside down to remove excess flour. In a large mixing bowl, whisk together flour, sugar, baking soda and salt, make a well in center of mixture and set aside.
• In a separate mixing bowl, whisk together buttermilk, vegetable oil, vanilla and eggs (mixture will appear to curdle a bit which is fine), then pour into well in flour. Using a wooden spoon, stir mixture just until combined, then fold in 2/3 cup finely chopped strawberries.
• Spoon 2 1/2 Tbsp batter evenly into each well of the doughnut pans. Bake in preheated oven 11 - 13 minutes until toothpick inserted into center of doughnut comes out clean.
• Allow to cool several minutes in doughnut pan then invert onto a wire cooling rack to cool completely. Once cool dip top halves of doughnuts into glaze and allow some of excess to run off, then return to wire rack, glazed side facing upward. Transfer doughnuts to freezer to allow glaze to set, about 5 minutes.
• For the Strawberry Glaze:
• Prepare glaze just before dipping cooled doughnuts. In a mixing bowl, combine 1/2 cup finely chopped strawberries and half of the powdered sugar. Stir until mixture starts to become moistened, then allow to rest 1 minute.
• Add in remaining powdered sugar and freeze dried strawberry powder and stir until well combine***. Use glaze immediately.

BAKED STRAWBERRY DOUGHNUTS

Steps:

• Preheat the oven to 200C/400F/Gas 6. 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 8 - 10 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.
• 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.

BAKED STRAWBERRY DONUTS RECIPE - (4/5)

Steps:

• Preheat oven to 425°F. Grease a 6-doughnut pan with baking spray. To make doughnuts combine dry ingredients in a large bowl and whisk together. Create a well in the center of the dry ingredients and add in milk, egg, butter, and maple syrup. Stir until well combined. Stir in strawberry mixture, starting with 1/2 of it and adding more only if needed. Batter should be wet, but not runny. Put dough into a pastry bag or plastic bag and snip approximately 1-inch off end. Pipe batter into each well, reserving extra batter. Bake for 7-9 minutes until doughnuts spring back when touched. Let cool five minutes and turn onto a cooling rack to cool completely. While doughnuts are cooling make glaze. To make glaze, stir all ingredients together until smooth. When doughnuts are cooled dip each into glaze (twice if you want to be naughty about it) and place back on cooling rack to let glaze set. When glaze has set enjoy!

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.