The other morning I made donuts. Whaaaaat MADE donuts you say!? It’s true. I did! And while there was no deep fryer involved, they were every bit as delicious as a deep fried donut.
As buckets of snow fell from the grey sky, I decided we needed some color in our lives. It was the perfect mid-morning treat for my little family (Wally excluded). Spotting the shiny pink donuts on the counter after gymnastics class, Oscar promptly declared that he would like “3 donuts!!” while holding up all 10 fingers. I think you could say he was excited. Luckily, these donuts delivered.
I’ve been buying strawberries in mass quantities lately for a number of reasons:
- They always seem to be on sale
- They make up 70% of my 8 month old’s diet lately
- I have been wanting to put strawberries in a donut for a very long time and keep running out of strawberries before I have the chance
I first discovered the wonder of a homemade baked donut a couple of years ago, when I came across this Wilton Nonstick 6-Cavity Donut Pan. Now I find myself giving Tim Horton’s a run for their money on the regular (clearly, I’m Canadian). There is something about a donut that just gets people excited. Although the ingredients are fairly similar to what you’d find in a muffin, donuts just seem to be extra special. It must be the icing.
I like to use buttermilk in my donut recipes; it makes them extra moist, puffy and adds a bit of tang to the taste. The sweetness from the strawberries lessens the need for a ton of added sugar, so I’ve only used 1/2 cup coconut palm sugar in this recipe. Granulated white sugar would work fine too.
Once you’ve got the donut batter prepared and you’re ready to pour it into the mold, use a piping bag to simplify your life!
The simple glaze on these donuts consists of 2 ingredients: strawberries and powdered sugar. I used my immersion blender to puree the strawberries but a regular blender would be perfect too. The glaze should be made while the donuts are baking; do not prepare it too far in advance or it will begin to set in the bowl and it will make dipping the donuts difficult.
Bake the donuts for 7-9 minutes; mine took 7. The donuts are done when they spring back slightly when poked. Once the donuts come out of the oven, cool them on a wire rack for 10 minutes before dunking them one by one in the glaze. Top with sprinkles if desired, and then let the glaze on the donuts set for 10 minutes or so.
Donuts are best enjoyed fresh, but they will still taste great the next day if stored in an airtight container.Click to tweet and share the donut loveClick To Tweet
Light, airy, and packed full of strawberries, these donuts are a great family breakfast or mid-morning snack to go with that second cup of coffee.
- 2 cups pastry flour
- 1/2 cup coconut palm sugar*
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 cup buttermilk*
- 2 eggs, beaten
- 2 tbsp coconut oil, melted and cooled slightly
- 1 tsp vanilla extract
- 1 cup diced strawberries, fresh*
- 1/3 cup strawberries
- 2 cups powdered sugar
- Preheat the oven to 425 F and spray the donut pan with non-stick cooking spray
- In a large bowl, whisk together the flour, sugar, baking powder, salt and nutmeg.
- Melt the coconut oil in a separate bowl in the microwave, then allow to cool for a few minutes until slightly warm to the touch.
- Add the buttermilk, eggs and vanilla to the coconut oil, and whisk together.
- Pour the wet ingredients into the dry, and stir until just combined.
- Fold in the diced strawberries; be careful not to overmix. The batter will be very thick.
- Transfer the batter to a piping bag and pipe in the donut pan until just full.
- Bake the donuts for 7-9 minutes; mine took 7.
- Let cool in the pan for a few minutes, and then turn the pan onto a wire rack to completely cool.
- While the donuts are baking, prepare the glaze by pureeing the strawberries completely and slowly adding in the powdered sugar, 1 cup at a time and whisking until smooth.
- Dunk the cooled donuts into the glaze 1 by 1, allowing to set on the wire rack for a couple of minutes before eating. Top with sprinkles if desired.
Donuts are best if enjoyed immediately, but will keep for up to 2 days in an airtight container. The glaze will begin to melt into the donuts after a day or so if left at room temperature.
- If you do not have or want to use coconut palm sugar, you can substitute for granulated sugar
- If you do not have buttermilk, can you substitute by adding 4 1/2 tsp of white vinegar or lemon juice to 1 cup of whole milk.
- Frozen strawberries can be used as long as they are pre-diced; do not allow them to thaw before using them in the batter
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