BAKED BUTTERMILK DONUTS WITH FRESH STRAWBERRY GLAZE by Kaitlynn C - Musely
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BAKED BUTTERMILK DONUTS WITH FRESH STRAWBERRY GLAZE

posted in Food & Drink > Recipes
10/24/2015
  • 2 teaspoons dry active yeast
    2 tablespoons warm water (110-120°F)
    ¾ cup sugar
    2 cups cake flour
    1 ½ teaspoons baking powder
    ¼ teaspoon salt
    ¾ cup low-fat buttermilk
    2 eggs, lightly beaten
    2 tablespoons butter, melted
    1 ½-2 cups powdered sugar
    ¼ cup very finely chopped (or mashed) fresh strawberries
    1 tablespoon milk

  • Preheat oven to 425°F and spray 2 6-cup donut pans with nonstick spray.
    Combine yeast and warm water in a small bowl, stir to combine. Set aside till yeast is activated, (about 5 minutes - mixture will look like a cream foam when yeast is activated).
    Combine sugar, cake flour, baking powder, and salt in a large bowl.
    In a separate bowl, combine buttermilk, eggs, melted butter and yeast mixture. Stir well to combine.
    Make a well in the center of the flour mixture. Add liquid mixture and stir just until all flour is combined.

  • Spoon batter into a gallon size zip lock bag. Cut one corner from bag and divide the mixture evenly between the 12 donut cups (about ⅔ full). For a picture tutorial of how to do this see The Baked Buttermilk Pumpkin Donut post.
    Bake 6 to 8 minutes, until the tops spring back when lightly touched. Allow donuts to cool in pan for 5 minutes then turn out onto a wire rack to finish cooling.

  • For the glaze, combine 1½ cups of powdered sugar, strawberries and milk in a medium-size bowl. Stir well until all powdered sugar is incorporated. Add more powdered sugar till mixture is a thick, dip-able glaze.
    Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set.

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