Baked Strawberry Doughnuts

02.23.2013

If you received this months issue of Saveur magazine in the mail just recently you may have done something like me and gasped at the beauty of the front cover then flipped furiously through the pages to behold the recipe to such a mouthwatering strawberry doughnut. Well I had plans you see. To make and post other recipes. I dropped those plans because on the cover of their magazine they posted a picture of the most perfectly pink, strawberry doughnut that had fresh written all over it (well technically half of it was strawberry. It was two doughnut halves, one strawberry the other chocolate, positioned closely together to appear like one). Anyway, I was so excited to try out the recipe… only to be really let down. I’m not trying to give them a bad rap at all, I’ve always loved their magazine, but please Saveur tell me it was a typo in the recipe. I don’t know how 2/3 cup oil with only 1 1/4 cups of flour and 1 egg could ever work out – but I tried it anyway, and yes to my dismay they stuck in the pan, the sunk flat on top and they had nothing to hold them together (I’m thinking half the amount of oil would have been plenty). So what’s a woman to do? I tossed it out and went to work to make my own recipe, because at this point I just had to have what I saw on that magazine cover.

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Next issue – when you think of a glazed doughnut, do you think of a sticky, wet, glossy coating or a matte, somewhat shell like and dry coating? My thoughts lean toward the matte coating. Maybe that’s just me, but I don’t think doughnut glaze should be really sticky because that, in turn will usually result in a soggy doughnut. I don’t know what the deal is lately but the third times a charm with me. I made their recipe. Bad (who knows though, maybe I’m the mistaken one). Created a second recipe, doughnut good, glaze bad. Not taste wise bad, consistency bad. What happens when you mix strawberries with sugar? Basically the strawberries begin to break down and some of the liquids are extracted (some sort of osmosis) and the mixture becomes juicy. So why did all of the strawberry glaze recipes I saw online call for water? I added it in mine the first time around and the glaze didn’t set and dry, so the simplest solution? Omit the water and rely on the juices from the berries to thin the glaze. It worked like a charm.

And if you are wondering why their are two different tones of glaze, the first one doesn’t have any of the strawberry powder in it and the second, more vibrantly reddish pink does have the freeze dried strawberry powder. If I’m going to give a certain something a main flavor I want to taste that main flavor. I just wasn’t getting enough strawberry flavor with fresh strawberries alone so I went with a more concentrated flavor without all the liquids by adding in some freeze dried strawberries as well. Yes, you can leave it out if you really don’t wan’t to purchase them, but you won’t get that vibrant strawberry flavor – you’ll get more of a light and mellow strawberry flavor. I must say though these doughnuts are a.maz.ing! My family and I had them devoured in no time. Enjoy!

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Baked Strawberry Doughnuts

5 from 1 vote

Yield: 18

Prep Time: 20 minutes
Cook Time: 12 minutes

Ingredients

  • 2 Tbsp butter , at room temperature
  • 2 cups (270 g) all-purpose flour, plus more for doughnut pan
  • 1/2 cup granulated 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 (6 g) freeze dried strawberries, finely crushed to powder (place in a Ziploc bag, crush with rolling pin)**

Instructions

  1. Preheat oven to 375 degrees. Butter doughnut pans with room temperature butter, then sprinkle lightly with flour and shake upside down to remove excess flour. In a large mixing bowl, whisk together flour, sugar, baking soda and salt, make a well in center of mixture and set aside. In a separate mixing bowl, whisk together buttermilk, vegetable oil, vanilla and eggs (mixture will appear to curdle a bit which is fine), then pour into well in flour. Using a wooden spoon, stir mixture just until combined, then fold in 2/3 cup finely chopped strawberries. Spoon 2 1/2 Tbsp batter evenly into each well of the doughnut pans. Bake in preheated oven 11 - 13 minutes until toothpick inserted into center of doughnut comes out clean. Allow to cool several minutes in doughnut pan then invert onto a wire cooling rack to cool completely. Once cool dip top halves of doughnuts into glaze and allow some of excess to run off, then return to wire rack, glazed side facing upward. Transfer doughnuts to freezer to allow glaze to set, about 5 minutes.
  2. For the Strawberry Glaze:
  3. Prepare glaze just before dipping cooled doughnuts. In a mixing bowl, combine 1/2 cup finely chopped strawberries and half of the powdered sugar. Stir until 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 combine (at this point mixture should be have the consistency of a thick glaze, and have a dip-able consistency, if not allow to rest another minute or two until some of the liquids have been extracted from the strawberries then stir again. I would not recommend adding water to thin. Just allow it to rest if needed until the strawberries begin to break down). Use glaze immediately.
  4. *For the 1/2 cup finely chopped strawberries for the glaze, don't chop until just before adding to glaze mixture (so they don't break down and become too watery) and don't prepare glaze mixture until doughnuts have cooled completely and are ready to be glazed.
  5. **I would say this is optional, if you omit it you just wont get as much strawberry flavor. Still a delicious doughnut just a lighter flavor. Also if used, the color will be more vibrantly reddish pink than the first picture posted.
  6. Recipe Source: Cooking Classy

73 comments

  • Susan: How many donuts does this make? February 24, 2013 at 5:02pm Reply

    • Jaclyn: Susan – it should make about 18. Keep in mind that’s baked doughnut size so everyone will likely want at least 2 =). February 24, 2013 at 7:20pm Reply

  • Angela @ Another Bite Please: wow! that first photo stopped me! i want to be at your house jaclyn for breakfast…these look so bright, fresh and loved that they are baked! and so pretty. February 24, 2013 at 3:32pm Reply

    • Jaclyn: Thanks so much Angela =)! February 24, 2013 at 7:06pm Reply

  • Rachel @ Bakerita: These look so gorgeous and so delicious. I agree with your choice of glaze – looks perfect! February 24, 2013 at 3:24pm Reply

    • Jaclyn: Thanks Rachel =)! February 24, 2013 at 7:06pm Reply

  • Wendy: That top photo is special. Maybe its the intense color and the simple composition? I don’t know but it made me say, “Wow!”, then pin, then read. I discovered that the recipe looks good too :) February 24, 2013 at 10:15am Reply

    • Jaclyn: Thanks Wendy =)! That’s so nice of you to say, I hope you have a chance to make them soon! February 27, 2013 at 10:48am Reply

  • Averie @ Averie Cooks: Girl I was sooooo ticked at the issue, sorry, I was. There were only a handful of baked donut recipes and sorry, I don’t fry in my house. For 5+ days later I do NOT want to be smelling residual donut grease, lovely as the donuts are the first day but after that…no. So of the baked varieties, there weren’t many to choose from and knowing the strawberry ones don’t work…eeek. (I had a recipe failure with their Nanaimo Bars; well, a few things I ‘caught’ and said no way will this work – but on the things I trusted them on, i.e. the top layer of chocolate, it cracked and broke upon slicing)…so now I am leery of trusting them!

    But you NAILED these donuts. Sooooo pretty! No words. I love them! Pinned! February 24, 2013 at 1:58am Reply

    • Jaclyn: Thanks so much Averie =) and thanks so much for the pin! I know what you mean about the grease smell, it’s terrible especially in the winter when you can’t open your windows and fan out the smell, but every once in a while I’ll deal with it if it means hot, fresh doughnuts. Doughnuts are another of my many weaknesses so I really need to try out some more baked varieties. February 24, 2013 at 7:15pm Reply

  • Kristy @ Sweet Treats & More: These are beautiful! February 23, 2013 at 11:25pm Reply

    • Jaclyn: Thanks Kristy =)! February 24, 2013 at 7:16pm Reply

  • sara: These look INCREDIBLE! Thanks for figuring out a good recipe – glad I didn’t try the version from Saveur! ;) February 23, 2013 at 10:06pm Reply

    • Jaclyn: Thanks Sara =)! February 23, 2013 at 10:46pm Reply

  • Cookingcutie11: I LOVED this issue. I can’t tell you how long I spent looking over the doughnuts…your photos are gorgeous :) February 23, 2013 at 9:43pm Reply

    • Jaclyn: Thanks, that’s so nice of you to say =)! February 24, 2013 at 9:35am Reply

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