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.
Baked Strawberry Donuts
Adapted from Mary Quite Contrary Bakes
Baked Strawberry Doughnuts
Servings 10 -12 Doughnuts
Ingredients
- 1 cup all-purpose flour
- 1/3 cup granulated 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
Glaze:
- 1 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- 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.
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