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BAKED BUTTERMILK DONUTS WITH FRESH STRAWBERRY GLAZE
Food & Drink
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.