Strawberry Glazed Doughnuts
Strawberry Glazed Doughnuts is a morn meal that serves 10. One serving contains 250 calories, 2g of protein, and 2g of fat. For 39 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. This recipe is liked by 1767 foodies and cooks. If you have baking powder, strawberries, powdered sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by maryquitecontrarybakes.com. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 17%, this dish is not so excellent. Users who liked this recipe also liked Fresh Strawberry Glazed Baked Doughnuts, Glazed Peanut Butter and Jelly Doughnuts…with Strawberry-Rhubarb Chia Jelly, and Glazed Doughnuts.
Servings: 10
Ingredients:
1 tsp baking powder
1 tbsp melted butter
1/4 tsp cinnamon
1 egg
1 cup flour
1 tbsp pure maple syrup
1/2 cups cold milk
3 cups powdered sugar
1/2 teaspoon salt
10 medium to large strawberries
2 tsp seedless strawberry jam
1/3 cup sugar
1/2 teaspoon vanilla
Equipment:
ziploc bags
pastry bag
whisk
bowl
oven
frying pan
wire rack
Cooking instruction summary:
Preheat oven to 425 degrees. Grease a 6-doughnut pan with baking spray. To make doughnuts combine dry ingredients in a large bowl and whisk together. Create a well in the center of the dry ingredients and add in milk, egg, butter, and maple syrup. Stir until well combined. Stir in strawberry mixture, starting with 1/2 of it and adding more only if needed. Batter should be wet, but not runny. Put dough into a pastry bag or plastic bag and snip approx 1-inch off end. Pipe batter into each well, reserving extra batter. Bake for 7-9 minutes until doughnuts spring back when touched. Let cool five minutes and turn onto a cooling rack to cool completely. Spray pan again and continue with the rest of batter until all doughnuts have been made. While doughnuts are cooling make glaze. To make glaze, stir all ingredients together until smooth. When doughnuts are cooled dip each into glaze (twice if you want to be naughty about it) and place back on cooling rack to let glaze set. When glaze has set enjoy!
(some notes - added 9/24/12 - A few people have commented that they enjoyed adding some leftover strawberry puree to the glaze for even more strawberry flavor. While I have not tried this personally I think it's a great idea and something to pursue if you feel you would enjoy it as well. Also a few people have noted their donuts are flat. The most common case for this would be a too runny and wet batter. If you fear this might be the case, err on the side of a drier batter, mixing in puree only until just moistened with no flour streaks remaining. Good luck! - Mary)
Doughnut recipe: A Mary original
Glaze adapted from:The Pioneer Woman Cooks
Step by step:
1. Preheat oven to 425 degrees. Grease a 6-doughnut pan with baking spray. To make doughnuts combine dry ingredients in a large bowl and whisk together. Create a well in the center of the dry ingredients and add in milk, egg, butter, and maple syrup. Stir until well combined. Stir in strawberry mixture, starting with 1/2 of it and adding more only if needed. Batter should be wet, but not runny. Put dough into a pastry bag or plastic bag and snip approx 1-inch off end. Pipe batter into each well, reserving extra batter.
2. Bake for 7-9 minutes until doughnuts spring back when touched.
3. Let cool five minutes and turn onto a cooling rack to cool completely. Spray pan again and continue with the rest of batter until all doughnuts have been made. While doughnuts are cooling make glaze. To make glaze, stir all ingredients together until smooth. When doughnuts are cooled dip each into glaze (twice if you want to be naughty about it) and place back on cooling rack to let glaze set. When glaze has set enjoy!(some notes - added 9/24/12 - A few people have commented that they enjoyed adding some leftover strawberry puree to the glaze for even more strawberry flavor. While I have not tried this personally I think it's a great idea and something to pursue if you feel you would enjoy it as well. Also a few people have noted their donuts are flat. The most common case for this would be a too runny and wet batter. If you fear this might be the case, err on the side of a drier batter, mixing in puree only until just moistened with no flour streaks remaining. Good luck! - Mary)Doughnut recipe: A Mary original
4. Glaze adapted from:The Pioneer Woman Cooks
Nutrition Information:
covered percent of daily need
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