Homemade Strawberry Glazed Donuts Food

HOMEMADE STRAWBERRY GLAZED DONUTS

Steps:

• Begin heating 3-4 cups canola oil on the stovetop over medium low heat. I like frying donuts in my cast iron skillet since it retains heat so well.
• Mix the butter and sugar together. Add in eggs, one at a time, mixing in between additions. Add in milk and vanilla and mix to combine.
• Add in dry ingredients and mix until well incorporated. Let dough rest for 10 minutes.
• Flour countertop liberally. Transfer dough onto flour and sprinkle top with additional flour. Knead for 2-3 minutes, adding flour in small amounts until dough is easier to handle and less sticky. (The dough will still be somewhat sticky, but manageable. One of the tricks to delicate, soft donuts is not over mixing/ over kneading and not adding in too much flour. Between sprinkling the countertop and the flour on the dough, you'll likely use an additional 1/4 cup of flour.)
• Roll dough out just a few times until it's about 1/2" thick. Use 2 different biscuit cutters to cut round donut shapes and set uncooked donuts and donut holes aside. (I made large round donuts using the smallest circle cutter and the 3rd largest, then made mini donuts by cutting a larger middle hole into the donuts I just cut.)
• Once oil reaches 325-330 degrees F, begin frying 3-4 donuts at a time. Let cook 2-3 minutes on one side, then flip donuts and cook an additional 2-3 minutes. Donut holes will cook much faster, usually 3 minutes total.
• Transfer cooked donuts to a plate lined with paper towels. Cool slightly.
• Whisk strawberry glaze ingredients together. Dip semi-cooled donuts in, making sure to coat well. Donuts taste best when eaten immediately, while still warm and dripping with gooey glaze! Store leftovers in an airtight container. Leftover donuts will soften, but they'll still be delicious.

PINK STRAWBERRY DOUGHNUTS

Steps:

• For the doughnuts: Sift together the flour, baking powder, salt, baking soda and nutmeg in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, buttermilk, sour cream, melted butter, vanilla and eggs. Beat on medium speed until fluffy, about 2 minutes.
• With the mixer on low, add the dry ingredients, mixing until just blended. It will be quite wet, so refrigerate for at least 30 minutes.
• Heavily flour a work surface and your hands. Remove the dough from the bowl, place it on your work surface and pat the dough into 9 1/2-by-11-inch rectangle about 1/2-inch thick. Cut out doughnuts with a floured doughnut cutter to make 6 doughnuts and 6 doughnut holes. Pat out the dough scraps to make 3 more doughnuts and doughnut holes. Set aside on a tray.
• Meanwhile, fill a large heavy pot with 2 inches of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the doughnuts and doughnut holes a few at a time until golden brown, 1 to 2 minutes. Gently flip and continue to fry until golden brown, 1 to 2 minutes more. When both sides are golden brown, carefully transfer the doughnuts to a cooling rack lined with paper towels. Continue until all the doughnuts are fried.
• For the glaze: Combine the strawberries, water, vinegar and vanilla bean in a small pot over medium heat. Cook until juicy, about 10 minutes. Let cool slightly then blend until smooth. Pour into a bowl, add the confectioners' sugar and whisk thoroughly until light pink.
• Move the doughnuts onto a cooling rack. Pour the glaze over the doughnuts and top with sprinkles. Let the doughnuts set for 5 minutes before enjoying.

STRAWBERRY-LIME GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Line a rimmed baking sheet with parchment. Use a 2 1/2-inch round cookie cutter or glass to trace 16 circles on the parchment, leaving equal space between each. Flip the parchment over and lightly coat with cooking spray. Fit a large pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• Pulverize the sugar and freeze-dried strawberries in a blender or food processor until no large pieces remain, then transfer to a large bowl. Add the butter and beat until combined (it will be crumbly). Beat in the whole egg and yolk until well combined and the mixture turns pale yellow, 4 to 5 minutes, scraping down the bowl as needed. Beat in the buttermilk, vanilla extract and strawberry extract until smooth.
• Add half of the flour mixture to the wet ingredients and fold in with a rubber spatula until almost combined. Add the remaining flour mixture and fold in until just combined (do not overmix). Transfer the batter to the prepared pastry bag.
• Using the circles as a guide, pipe the batter into 2 1/2-inch rings. (If you have any leftover batter, pipe 1-inch round doughnut holes on a second sheet of parchment sprayed with nonstick spray.) Refrigerate while you heat up the shortening or oil.
• Heat the shortening or oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have at least 1 inch of liquid once the shortening melts; about 6 cups.) Set a wire rack in a rimmed baking sheet.
• Cut the parchment around each doughnut with kitchen shears, leaving a narrow border if possible. Carefully invert 4 of the doughnuts into the oil and peel off the parchment with tongs. Fry until golden brown and cooked through, about 2 minutes total, flipping the doughnuts every 30 seconds to ensure even cooking. (Fry any doughnut holes for about 1 minute.) Remove with a slotted spoon and drain on the wire rack. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts. Let the doughnuts cool slightly.
• Meanwhile, make the glaze: Combine the confectioners' sugar, strawberry preserves, lime zest and lime juice in a medium bowl. Whisk until smooth and the consistency is like thick glue.
• While the doughnuts are still warm, dip one at a time into the glaze, swirling as needed to coat the top. Return to the wire rack. Toss any doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set, about 15 minutes.

STRAWBERRY SHORTCAKE DONUTS

Steps:

• Vanilla Cream Glaze: Add a couple inches of water to a medium pot and bring to a simmer over medium heat. Into a large mixing bowl, add confectioners' sugar, heavy cream, vanilla extract, and salt. Snugly fit the bowl on top of the pot to make a double boiler, making sure the bottom of the bowl isn't touching the water; whisk until combined and smooth, 3-5 minutes. Set aside. (Glaze can be made in advance, cooled, and stored in an airtight container in the refrigerator up to 1 week. Reheat over double boiler when ready to use.)
• Strawberry Glaze: Add a couple inches of water to a medium pot and bring to a simmer over medium heat. Into a large mixing bowl, add confectioners' sugar, salt, corn syrup, Strawberry Purée, and food coloring. Snugly fit the bowl on top of the pot, as you did for the Vanilla Cream Glaze, and stir with a spatula, folding the mixture until combined and smooth, 3-5 minutes. Add lemon juice and stir to combine. (Glaze can be made in advance, cooled and stored in an airtight container in the refrigerator up to 1 week. Reheat over double boiler when ready to use.)
• Make donut batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter and buttermilk; mix until combined, about 5 seconds.
• Turn the mixer off. Add dry ingredients: flour, baking soda, baking powder, salt, and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until batter is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
• Prepare a work surface by taping a 12" x 16" sheet of parchment paper to your counter to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed. You'll dust off excess flour before frying, so don't skimp.) Scrape down the paddle attachment and turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, including the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
• Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 degrees F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
• Cut donuts: Working quickly, use two sizes of ring cutters to make the donut shapes. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
• Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for each donut will be about 2½ minutes.) Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
• Vanilla glaze the donuts: Warm up the vanilla cream glaze in a double boiler and stir until smooth. Hold the bottom of the donut with your fingertips and submerge the top in warm glaze a little more than halfway up the sides. Remove the donut from the glaze and, with a twist of the wrist, turn it right-side up, allowing the excess glaze to cascade down the sides. Place on a wire rack to cool completely, 10-15 minutes.
• Strawberry glaze the donuts: Warm up the Strawberry Glaze in a double boiler, adding whole milk a little at a time while stirring until smooth; this will thin the glaze for drizzling. (Alternatively, if you don't want to drizzle, skip the milk and dip cooled vanilla-glazed donuts straight into the Strawberry Glaze.) To create a drizzle pattern, dip the tip of a spatula or whisk in warmed glaze. Let the glaze drip in a thin stream from about 4 inches above while moving it back and forth across the donut. Serve immediately. After the donuts are cool, store in an airtight container for up to 24 hours.
• Into a large saucepan over medium heat, add strawberries and sugar. Cook, stirring occasionally, until strawberries are soft, about 7 minutes. Transfer to a food processor and puree until smooth (keep a towel over the feed tube so you don't burn yourself). Measure out 1/2 cup puree and set aside. (Puree can be made in advance, cooled and stored in airtight container in the refrigerator up to 1 week.)

STRAWBERRY GLAZE FOR DOUGHNUTS

Steps:

• Whisk together the confectioners' sugar, jam, lemon juice and 2 tablespoons water in a medium bowl until well combined and smooth.