Homemade Strawberry Donuts

• Vegetarian

• Produce

  • 1 1/4 cup Strawberry, freeze dried

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 cup Flour
  • 1 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 6 tbsp Vegetable oil

• Dairy

  • 3/4 cup Buttermilk
  • 2 tsp Milk

Found on honestandtruly.com

Description

Ingredients

• 2 c flour
• 1/2 c sugar
• 1/2 t baking soda
• 1/2 t salt
• 3/4 c freeze dried strawberries
• 3/4 c buttermilk
• 6 T vegetable oil
• 2 eggs
• 1 t vanilla
• 1 1/2 c powdered sugar
• 1/2 c freeze dried strawberries
• 2 t lemon juice
• 2 t milk

Directions

• Preheat oven to 375 degrees. Butter donut pans and flour them. Tap out as much flour as possible. Set aside.
• Prep freeze dried strawberries. For the donuts, gently break up 3/4 cups of the freeze dried strawberries so the chunks are smaller. For the glaze, crush the 1/2 cup of freeze dried strawberries as completely as possible by placing in a bag and run a rolling pin over them.
• Add flour, sugar, baking soda, and salt in a bowl and whisk together. In a separate bowl, whisk together the buttermilk, oil, vanilla, and eggs, then add to dry ingredients. Stir gently. When most of the white streaks are gone, add the chunks of freeze dried strawberries your prepped and stir again.
• Place donut batter in gallon zip top bag and seal. Snip a half inch hole in one corner. Pipe the batter into the pans.
• Bake at 375 degrees for 11 minutes. Let cool in the pan for 2-3 minutes, then gently release and let cool fully on wire racks.
• While donuts are baking, make the glaze. Add powdered sugar and completely crushed freeze dried strawberries to a bowl with lemon juice and stir. Add milk while continuing to stir with a fork.
• Once donuts are cool, dip them in the glaze and gently twist to help the glaze stick to the donut. Gently pull it up, while still twisting and let excess glaze drip off. Return to cooling rack and let glaze harden, then serve immediately.
• These are best the same day. If needed, store in an airtight container on the counter for up to 2 days.