Addie's request came at a great time since my donut pan has been tucked away in the pantry for the past several months. I asked her if she wanted to help me, but she didn't. She went about her merry way and started flipping through her newest princess book, so I was left in the kitchen on my own.
The donuts were very easy to make, and I admittedly botched up the glaze. I didn't add enough powdered sugar (I was eyeballing instead of measuring - shame on me). As you can see in the photo above, my strawberry glaze looked more like strawberry syrup and it was a gloopy mess. Don't copy me, and make sure you measure out the powdered sugar so you can get a nick thick glaze.
Although my glaze was syrupy, the donuts were still amazing. The donuts were spongy like a muffin and soaked up a lot of the strawberry syrup. They were too messy to eat with bare hands, so I opted to attack it with a fork instead. The glaze was a tad on the sweet side, but I loved it nonetheless. After Addie finished her donut that afternoon, she asked me for another one. Nice try, kid.
This would be a breakfast/snack to serve your mom on her special day, or a fun treat to make with your children. Ask the kids to help you dunk the donuts in the glaze and add some sprinkles to the tops.
Happy Mother's Day to all the moms out there, especially to mine.
Fresh strawberry glazed baked donuts
- 1/2 cup all purpose flour
- 6 TBSP sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup applesauce (can substitute with canola oil)
- 1/4 cup milk of choice
- 1 large egg
- 1/2 teaspoon vinegar
- 1/4 teaspoon vanilla extract
- 1/2 cup chopped fresh strawberries
- 1 and 1/2 cup powdered sugar (1.5 cups)
Preheat your oven to 350 degrees F.
Grease a standard donut pan and set aside.
In a large bowl, whisk together the flour, sugar, baking soda and salt.
In a small bowl, mix together the applesauce, milk, egg, vinegar and vanilla. Add the applesauce mixture into the large bowl and mix until just incorporated. Lumps are OK.
Evenly distribute the batter into your prepared donut pan and bake in your preheated oven for 13-16 minutes or until a toothpick inserted near the center comes out clean.
Turn off the oven, allow the donuts to cool slightly before inverted onto a wire rack to cool completely.
To make the glaze, puree the strawberries in a food processor or a blender. Transfer the strawberry puree to a shallow bowl or dish. Slowly add the powdered sugar, about 1/2 a cup at a time, until you reach a semi-thick glaze consistency.
Once the donuts are cool, dip the tops into the strawberry glaze. Allow to harden before serving.
Donuts are best enjoyed on the day they are made but can be stored in an airtight container at room temperature for about 1 day before it starts to get soggy. They can also be frozen and reheated.
Yield: 6 donuts
Source: Ever so slightly adapted from Fifteen Spatulas