Strawberry Doughnuts

Name: Strawberry Doughnuts
Yield: Makes about 16–18, 3 ″ doughnuts
Ingredients: 1½ cups all-purpose flour; ¾ teaspoon baking powder; ¼ teaspoon baking soda; 6 tablespoons unsalted butter, at room temperature; ½ cup sugar; 1 large egg; ⅓ cup plus 1 tablespoon buttermilk; ¼ teaspoon salt; 2 teaspoons vanilla extract; 1 recipe Strawberry Glaze; Nonstick cooking spray; 2 cups fresh or frozen strawberries, quartered, thawed if frozen

Preparation info

Makes about
16–18
, 3 ″ doughnuts

Difficulty
Easy

Appears in

The Doughnut Cookbook

By Williams Sonoma

Published 2016

About

To transform these pink-tinted confections into triple-strawberry doughnuts, fold ⅓ to ½ cup finely chopped strawberries into the glaze. Do not chop the berries in advance; they will weep and thin the glaze.

Ingredients

Nonstick cooking spray
2 cups fresh or frozen strawberries, quartered, thawed if frozen
1½ cups

Dessert
Gluten-free
Vegetarian

Method

Preheat the oven to 375°F. Coat the wells of a doughnut pan with nonstick cooking spray.

In a blender, puree the strawberries until smooth. Pour through a fine-mesh sieve into a saucepan. Simmer over medium heat until syrupy, 5-7 minutes. Let cool. In a bowl, whisk together the