Baked Buttermilk Donuts with Fresh Strawberry Glaze
Have you heard all the hubbub about baked donuts? I’d been reading rave reviews for years, but always dismissed the glowing reports, thinking baked donuts couldn’t be that great. I imagined them as muffins with a hole in the center. Though I don’t make homemade donuts very often, I’m a “real” donut maker, which in my mind involves yeast, rising, rolling, cutting, hot oil, glaze, etc. Baked donuts just didn’t sound right, and certainly couldn’t compare with “the real deal”.
Then one day last fall, just to prove a point, I purchased two donut pans. It was a somewhat reluctant purchase, because I hate to waste money on useless kitchen gear. I was pretty sure that I’d use the pans once and that would be the end of it.
I did prove a point; but not what I expected. I made a batch of Baked Pumpkin Buttermilk Donuts. I was wrong ………. and had to admit: all the wonderful reviews were right. The donuts were super simple to put together. They were sweet and moist with a tender crumb outside and melt-in-your-mouth deliciousness. Everyone who tried them loved them.The plateful disappeared so fast, I made a second batch the next day. The consensus was a huge thumbs up.
With strawberry season in full swing a few weeks ago, I decided to pull out my donut pans again. I used my friend, Laura’s recipe for buttermilk donuts, then topped them with a simple fresh strawberry glaze.
Well, now I’m a believer. Baked donuts are easy, fast and so …….. good! And this Baked Buttermilk Donuts with Fresh Strawberry Glaze version? Let’s just say it’s a perfect way to celebrate the season!
P.S. Donut pans are inexpensive and are readily available these days at kitchen speciality shops and many other stores that carry kitchen items. You can also order them online.
P.S. The Café’s’ been on the road. We attended a wedding in California, then rented a car and toured up the beautiful west coast. We’re finishing up our trip in Arizona, where one of my sisters lives. Of course Scott has taken lots of amazing pictures. Check back for apost featuring some of his best shots along with some great travel tips.
- 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.
Adapted from Tutti Dolci