Happy Valentine’s Day everyone! I made these Baked Strawberry Doughnuts for Chad since he is a big fan of strawberries. They turned out great! Next time, I will be sure to dunk them in the glaze twice. They are also best the morning/day they are made. I used this Wilton Nonstick 6-Cavity Heart Donut Pan
The strawberry, a member of the rose family, has been around for thousands of years. It was known to the Greek and Romans as a wild plant and used for medicinal purposes (the treatment of inflammation, fever, kidney stones, sore throat, gout, halitosis, fainting, and blood, liver, and spleen diseases). The type of strawberry we use today originated in the United States.
More information on the history of Strawberries.
Strawberry growing season in the United States lasts from January to November, peaking from April to June. The season is shorter in colder areas. Strawberries are extremely perishable, lasting only 2-3 days refrigerated in a moisture proof container. Don’t wash or cut strawberries until you are ready to use them. They freeze well, lasting up to 6 months in the freezer.
Ingredients
1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup milk
1 egg
1 tablespoon butter, melted
1 tablespoon maple syrup
10 strawberries
2 teaspoons strawberry jam
1 1/2 cup powdered sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup milk
Preheat oven to 425 degrees Fahrenheit and grease a 6-12 cavity doughnut pan.
In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. Whisk in milk, egg, melted butter, and maple syrup.
In a blender, puree strawberries with strawberry jam. This should make 1/2 to 3/4 cups. Whisk into the batter just enough to incorporate the flour and make a wet batter. It should not be runny.
Pour the batter into a pastry bag or plastic bag with 1/2- 1 inch cut off the corner. Pipe the batter into the prepared doughnut cavities, 3/4 full, and bake in preheated oven until the doughnuts spring back when touched, 7-9 minutes. Cool in pan 5 minutes before cooling completely on wire rack. Repeat until all batter is used.
In a small bowl, combine powdered sugar and salt. Whisk in vanilla extract and milk until free of lumps. Dip each cooled doughnut into the glaze and let set on wire rack. Dip again once set, if desired.
Adapted from Mary Quite Contrary Bakes
https://tarasmulticulturaltable.com/baked-strawberry-donuts/
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