Strawberry Donuts with Double Strawberry Glaze

These donuts are a terrific way to get the most out of summer berries, and will be a delight to make with frozen berries in the dead of winter, when a "taste" of summer is really needed. The delicious donuts are taken up a notch with a glaze using two types of strawberries - fresh and freeze dried - to intensify the color and flavor. (I found freeze dried strawberries at Trader Joe's.) These are as pretty to look at as they are enjoyable to eat.

In a large mixing bowl, whisk together flour,

sugar, baking soda and salt. In a large measuring cup, whisk together buttermilk, vegetable oil, vanilla and eggs, then pour into the flour mixture.

Stir mixture just until combined, then fold in the strawberries. (I actually pureed mine in my mini chopper.)

Spoon batter evenly into each well of a greased donut pan. The batter should fill the donut well about 3/4 full.

Bake for 12-15 minutes then allow the donuts to cool several minutes in the pan. Invert onto a wire rack to cool completely.

While they cool, you can crush the freeze dried strawberries - simply place them in a large zip-top bag and pummel them with a rolling pin!

When the donuts are cool, combine the glaze ingredients. First add the fresh strawberries to half of the powdered sugar.

Stir until combined, then let sit for a couple minutes. Add the rest of the powdered sugar, then the freeze dried strawberries

and stir until well combined and not lumpy. Dip the top half of each donut in the glaze,

then return to the rack glazed side up.

Let the glaze dry for a few minutes, and then if you want, you can double dip!

After you're finished glazing, place the donuts in the freezer for 5 minutes or so to help set the glaze.

Aren't they beautiful?

One year ago: Salsa (Restaurant Style)
Two years ago: Roasted Red Pepper and Artichoke Tapenade
Three years ago: Kitchen Sink Muffins

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Strawberry Donuts with Double Strawberry Glaze

Donuts:
2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
1/4 cup + 2 Tbsp. vegetable oil
1 tsp. vanilla extract
2 large eggs
2/3 cup finely chopped strawberries

Strawberry Glaze:
3 cups powdered sugar
1/2 cup finely chopped strawberries*
1/2 cup freeze dried strawberries, finely crushed

In a large mixing bowl, whisk together the flour, sugar, baking soda and salt. In a large measuring cup, whisk together the buttermilk, oil, vanilla and eggs, then pour into the flour mixture. Stir mixture just until combined, then fold in strawberries. Spoon batter evenly into each well of a greased donut pan. The batter should fill the donut well about 3/4 full.

Bake at 375 for 12-15 minutes until toothpick inserted into center comes out clean. Allow to cool several minutes in pan then invert onto a wire rack to cool completely.

Once the donuts are cool, you are ready to glaze them. Make the glaze immediately before dipping the donuts by combining the strawberries and half of the powdered sugar. Stir until the 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. (If the glaze appears too thick to dip, just let it sit for a couple minutes and the strawberries will release their juices.)

To glaze the donuts, dip the top halves into glaze and allow some of the excess to run off. Return to wire rack, glazed side facing upward. Allow glaze to dry, then dip again, if you like. Transfer donuts to freezer to allow glaze to set, about 5 minutes. Makes 12-14 donuts.

Recipe Source: Cooking Classy