BAKED STRAWBERRY DOUGHNUTS
Deliciously moist and fluffy BAKED doughnuts that are stuffed full of fresh strawberries, and topped with a sweet strawberry glaze!
Provided by Marsha Cook
Categories Doughnuts
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 272 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 doughnut, Sodium 24 grams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PINK STRAWBERRY DOUGHNUTS
These doughnuts were inspired by the glazed buttermilk bar at Primo's Donuts in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Time 1h35m
Yield 9 doughnuts and doughnut holes
Number Of Ingredients 18
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 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.
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 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.
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
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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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