If there is one thing this family loves it is baked doughnuts. Today we baked up a bath of baked strawberry doughnuts that would be perfect to enjoy during the summer months. Walmart challenged me to share a fresh new take on a strawberry recipe and I couldn’t wait to share this doughnut recipe with you!
Picking the perfect strawberries for your dishes is relatively easy compared to other fruits where the flesh is hidden from view. I always pick the package up and examine underneath since bad berries can be nestled on the underside of the package. Be sure to select berries that are not overly ripe, mushy, or are starting to mold. Since berries have such a short shelf life, you want to make sure you are really off to a good start with the best berries from the store.
Did you know strawberries taste best at room temperature? If you are eating them whole, pull them out of the fridge one hour before eating to eat them at their peak flavor.
I found a great recipe for beautifully baked strawberry doughnuts from Cooking Classy that I couldn’t wait to try. To really heighten the berry flavor of these doughnuts, the glaze incorporates both fresh and freeze dried berries. You can find freeze-dried strawberries over in the same aisle as the nuts, granola bars, and dried fruits. When these freeze-dried berries are broken, it creates the pretty color and adds a burst of berry flavor to the glaze that would be mild in comparison with the fresh berries.
The flavor of these is surprisingly light thanks to the buttermilk and fresh berries that are thrown into the batter. The glaze adds that bright berry flavor to the coating and makes these baked doughnuts feel truly indulgent.
Baked Strawberry Doughnuts
Recipe Type: Breakfast
Author: Adapted From Cooking Classy
Prep time:
Cook time:
Total time:
Serves: 18
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1/4 cup canola
- 1 tsp vanilla extract
- 2 large eggs
- 2/3 cup finely chopped strawberries (I use my hand chopper to chop these)
- Strawberry Glaze
- 3 cups powdered sugar
- 1/2 cup finely chopped strawberries
- 1/2 cup (6 g) freeze dried strawberries, finely crushed to powder (place in a Ziploc bag, crush with rolling pin)
- Preheat oven to 375 degrees. Grease doughnut pans well by spraying with nonstick cooking spray.
- In a large mixing bowl, whisk together your dry ingredients: flour, sugar, baking soda and salt.
- Make a well in center of mixture and set aside.
- In a separate mixing bowl, whisk together buttermilk, vegetable oil, vanilla and eggs and then pour into well in flour.
- Using a wooden spoon, stir mixture just until combined, then fold in 2/3 cup finely chopped strawberries. Spoon 2 1/2 Tbsp batter evenly into each well of the doughnut pans.
- Bake in preheated oven 11-13 minutes until toothpick inserted into center of doughnut comes out clean.
- Prepare glaze just before dipping cooled doughnuts. In a mixing bowl, combine 1/2 cup finely chopped strawberries and half of the powdered sugar. Stir until mixture starts to become moistened, then allow to rest 1 minute.
- Add in remaining powdered sugar and freeze dried strawberry powder and stir until well combined . Use glaze immediately. If glaze is too thick, thin with 1 tablespoon of milk.
- Allow to cool several minutes in doughnut pan then invert onto a wire cooling rack to cool completely.
- Once cool dip top halves of doughnuts into glaze and allow some of excess to run off, then return to wire rack, glazed side facing upward.
- Transfer doughnuts to freezer to allow glaze to set, about 5 minutes.
3.2.1230
Recipe Slightly Adapted from Cooking Classy.
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