A week or so ago, I pinned this recipe on Pinterest.
The day we had to cancel our vacation, I immediately got up to prepare these first thing that morning. I had to do something special to try to smooth over the disappointment everyone was feeling.
And this strawberry glazed doughnuts recipe was seriously that special. With a few modifications, I am happy to say these doughnuts were delicious and comforting at a time my family really needed it.
Glazed Strawberry Doughnuts
- 2 cups organic flour
- ⅔ cup organic sugar
- 2 tsp baking powder
- 2 tbsp cinnamon
- ⅔ cup milk of your choice (almond is REAL good with this)
- 2 eggs
- 2 tbsp melted organic butter
- 3-4 cups of large frozen strawberries, pureed with 4 tsp natural strawberry jam or spread and 2 tsp of lime juice
- 2 tbsp pure maple syrup
- Few drops of natural red food coloring (optional)
- 3 cups powdered sugar
- 1-2 teaspoons vanilla extract
- ¾ cups cold milk, any kind
- 1 tsp lemon juice
- Parchment Paper
- Preheat oven to 425 degrees.
- Grease two 6-doughnut pans with cooking spray.
- Combine and whisk together the dry ingredients in a large bowl.
- Create a well (or hole) in the center of the dry ingredients with your spoon; add in milk, egg, butter, and maple syrup. (If adding food coloring, add in it at this time. Red food coloring will make it pink. Using all-natural ingredients, such as I do, the result is not as pink without the addition of coloring.)
- Stir ingredients gently together, starting with the center, until ingredients are well combined.
- In a blender or food processor, combine frozen strawberries, jam or spread, and lime juice and blend until well combined. (Note: this frozen mixture makes a WONDERFUL frozen treat for snack or dessert!)
- Gently stir the frozen strawberry mixture into the flour mixture, a little at a time. Please note, batter should be wet, but not runny, so test with a spoon after each time adding strawberries in.
- Once desired consistency has been achieved, spoon dough into doughnut pans, or pipe into pan using a pastry bag or plastic bag with a hole snipped. (I prefer spooning it in because there is less waste.)
- Bake for 7-9 minutes or until doughnuts spring back when touched.
- Turn onto a cooling rack to cool completely before frosting.
- Continue preparing doughnuts until all batter has been used.
- While doughnuts are cooling, place parchment paper under cooling rack.
- Stir all ingredients together into a medium-sized bowl (large cereal bowl) until smooth. (Note: have extra powdered sugar on hand in case you need a thicker consistency as I did. I actually used approximately 3.5 cups)
- When doughnuts are cooled completely, dip one end into glaze, flipping and dipping the other end.
- Place dipped doughnuts back onto cooling rack, letting excess glaze drip onto parchment paper.
- Let glaze set at least 20-30 minutes, until glaze has hardened enough to not stick to fingers when handled.
Can you just taste them?