Whole Wheat Baked Strawberry Doughnuts

Last week, I grabbed a package of strawberries from the store on a whim with no plans on how to use them. I searched through my pinned recipes and came across these doughnuts. The half whole wheat batter is bursting with strawberry flavor with freshly chopped strawberries mixed right in, plus a blended strawberry glaze for the top. It was the perfect way to close out strawberry season as summer draws to an end.

I used a heart shaped doughnut pan to bake the doughnuts: Wilton Nonstick 6-Cavity Heart Donut Pan.

I have been on a yogurt kick and have a lot in the refrigerator, so I used whole milk plain yogurt. You can also use buttermilk like the original recipe. A lower fat percentage (not non-fat) yogurt will work, but it won’t be as delicious.

I usually pipe batter into the doughnut pan, but I used a spoon for this recipe due to the chopped strawberries.

These are best within a few hours of baking. The glaze will soak into the doughnuts and become a sticky mess after a day.

Whole Wheat Baked Strawberry Doughnuts
Adapted from Chocolate and Chillies, from Fearless Homemaker
~12 Doughnuts

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk plain yogurt
2 eggs
1/4 cup honey
2 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
3/4 cup coarsely chopped fresh strawberries
Strawberry Glaze:
3 medium strawberries
1-2 cups powdered sugar

 

Preheat oven to 400 degrees F. Brush or spray a doughnut pan with oil.

In a large bowl, combine whole wheat flour, all purpose flour, sugar, baking powder, and salt.

In a small bowl, whisk together yogurt, eggs, honey, and butter until smooth. Mix in chopped strawberries. Fold into the flour mixture until just combined and no streaks of flour remain.

Use a small spoon to transfer batter to prepared doughnut pan. Do not overfill. Bake in preheated oven until the doughnut springs back when gently pressed, 8-11 minutes. Allow to cool in pan for 5 minutes before transferring to wire rack to cool to room temperature. If you only have 1 (6 cavity) pan, repeat with remaining batter.

In a blender, combine the three strawberries and 1 cup of the powdered sugar. Puree until smooth. Add more powdered sugar until desired consistency. Dip the top of each cooled doughnut into the glaze and place back on wire rack, glaze side up, until set.

Eat within a day.