Double Strawberry Donuts

August 13, 2014

strawberry donuts

The donut pan experiments have continued unabated in the May Squared house. It’s verging on the most delicious madness you could imagine. 

But, really, what’s better than a warm, sweetly glazed donut?

I am of the opinion and passion to yell, “Nothing, you fool!” But, I often get ahead of myself. That being said, a guilt-free, baked and sweetly glazed donut dessert is the absolute best.

Donut shop donuts are almost always fried. This means that the joy of a fluffy, sugary donut is often short-lived. About 5 minutes after indulging—the fried guilt kicks in. I know that my body both craves fried food and despises it at the same time. I’ve fought the battle enough to know that I know that I’m better off saying no.

That’s why the baked donut is the epitome of perfection. You can change them up to suite your mood. Today’s mood was fruity and bright.

Strawberries are everywhere right now. I picked up a box for a dollar. Really, no hyperbole here—they were really only a dollar. These tasty little berries were the exact inspiration I needed for a new donut recipe. 

The soft and fluffy donuts themselves are speckled with strawberries. There are actually wonderful little pockets where the strawberries cooked and became almost like jam. The glaze is so, so simple—just mashed strawberries and powdered sugar. The results are fresh, pink perfection. 


Double Strawberry Donuts
Baked whole wheat strawberry donuts with a fresh strawberry glaze.
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Strawberry Donut
  1. 1 cup all-purpose flour
  2. 1 cup whole wheat flour
  3. 1/2 cup sugar
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1/4 cup butter
  8. 1 1/4 cups low-fat buttermilk
  9. 1 large egg
  10. 1 tablespoon grated lemon rind
  11. 1 cup strawberries, chopped fairly small
Strawberry Glaze
  1. 3-4 strawberries, mashed with a fork
  2. 2-3 cups powdered sugar
  1. Combine the flours, sugar, baking powder, baking soda and salt in a large bowl. Give it a good whisk to mix. Using a pastry bender (or two knives) cut the butter into the flour mixture until there are no large lumps left.
  2. In a separate bowl, combine the butter milk, egg and lemon rind. Create a well in the flour mixture and stir in the buttermilk mixture. Gently folding in the strawberries being careful to not over mix.
  3. Divide the batter into your greased donut pan. There is enough to make 12 donuts. Bake at 400 for about 15 minutes or until the donuts are puffy and cooked through.
  4. While the donuts cool, combine the mashed strawberries and powdered sugar. You want to add enough powdered sugar that the glaze becomes a light pink.
  5. Dip the donuts in the glaze and allow to set. Or eat them right away. :)
Adapted from Cooking Light
Adapted from Cooking Light

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