For the past week while my head was spiraling around the many Hot Cross buns recipes, I was craving for strawberries. But I don’t want the fruit itself. I want it in muffins, bread, doughnuts… or something. So after buying a pack of strawberries, I see no choice but to make something out of them.
I have buttermilk – I’ve made this a staple in my kitchen. I believe you should too. When I think of buttermilk, I think of moist heavenly baking goods… ie. baked doughnuts. Should I make strawberry doughnuts? Well, I do like baked doughnuts…
So guess who made a comeback?
In between hot cross buns recipes, Superannuation notes and baked doughnut recipes, I somehow managed to find a perfect strawberry glaze recipe. Yes, I want a strawberry everything – not glaze that is pink in colour. That’s just not real or cool.
The glaze calls for Freeze Dried Strawberries. I don’t know about you but I’ve never heard of it in my life. So the geeky side of me did a research online and found some health stores in Sydney that sells them. Called the store nearest to work and they had one pack left. SCORE! Mine!
So this is what I got up to on Good Friday… cutting a whole lot of strawberries, fresh and freeze dried, though the latter I had fun smashing into powder. Add a little flour, baking powder, buttermilk, oil and eggs and you’re almost there.
The doughnuts have only been out for about an hour and there are only 2 left. If you would like one, you better hurry up. Or else, I do have 4 ripe bananas sitting around – which I might turn into more doughnuts tomorrow. That is if you can wait till then….
On another note, if these random but constant cravings of mine don’t stop soon, I’ll need more than 8 gym sessions a week to save my life.
Baked Strawberry Doughnuts
Recipe adapted from Cooking Classy
Makes 6 doughnuts
- 1 cup all-purpose flour
- ¼ cup castor sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup + 2 tablespoon buttermilk
- 3 tablespoon of vegetable oil
- ½ teaspoon vanilla extract
- 1 large egg
- 1/3 cup finely chopped strawberry
- Butter – melted, for coating
- 1 ½ powdered sugar
- ¼ cup finely chopped strawberries
- ¼ cup freeze dried strawberries, crushed to powder
Pre-heat oven to 190°C.
Coat doughnut pan with butter and flour – be sure to shake to remove excess flour.
In a large mixing bowl, whisk together flour, sugar, baking soda and salt. Prepare a well in the center of mixture. Set aside.
In a separate bowl, whisk together buttermilk, vegetable oil, vanilla and eggs. Once combined, add to the well prepared in the dry mixture.
Using a wooden spoon or a spatula, stir mixture until just combined. Fold in 2/3 of the finely chopped strawberries.
Pipe the batter into the prepared pan – about 2/3 of each hole. Bake for 12 minutes or until toothpick/thin blade inserted into the center comes out clean. Allow doughnuts to cool in pan for a few minutes before inverting onto a wire cooling rack. Leave to cool completely.
In a bowl, combine ¼ cups finely chopped strawberries and half of the powdered sugar. Stir until mixture is well combined and moistened. Allow to rest for 1 minute. Add in remaining powdered sugar and freeze dried strawberry powder – stir until well combined. The consistency of the glaze should be thick and dip-able, if not, let the glaze rest for another minute or two.
Dip doughnuts (smooth side) into glaze; allow excess to drip off and let rest on the wire rack glazed side up. Once all the doughnuts are glazed transfer rack to freezer for 5 minutes to allow the glaze to set.
Note: Glaze needs to be used immediately. So prepare when doughnuts are cooling on the wire rack or when ready to be glazed.