Doughnuts are everyone’s favorite morning indulgence doughnuts and these strawberry-glazed doughnuts are everything you want a doughnut to be. It has the same idea of a crispy light delicious buttermilk cake base with a homemade strawberry glaze on top. Itas going to be a classic pink doughnut with sprinkles over the top. The first thing is sifting all the dry ingredients that are all-purpose flour, baking powder, baking soda, nutmeg, and some salt. For the 2et ingredients, you will mix that together starting with eggs buttermilk, sour cream, vanilla, melted butter, and sugar.
Whisk that together until nice and light. Begin adding a little bit of the dry ingredients at a time to the wet ingredients whisking that at low speed. Once you don’t see any more dry ingredients that when you are done, you don’t have to overmix this batter. Let the doughnut dough rest in the fridge for at least 30 minutes, it will help everything to set and becomes a lot easier to handle. Once the dough is out of the fridge, roll it out with a rolling pin then using a doughnut cutter, punch the dough and set the doughnuts aside. Heat the oil to 350 degrees then lower the doughnuts slowly into the oil and let them fry, don’t overload the pan.
You can always do them in batches. Let the doughnuts cook a few minutes per side until golden brown coloring Take them out and set them on a cooling rack to drain out any excess oil. To make the strawberry glaze, you can do this with any berries that you like. In a saucepan, add chopped strawberries then add apple cider vinegar or lemon juice, some water, and vanilla bean. Turn the heat to about medium and let everything come together. Set the strawberry sauce in a bowl, then add powdered sugar and much as you need then whisk until thick enough that it will set, not run off the doughnuts.
Start glazing with taking the top of the doughnuts, put it in the glaze then let it drip and set it aside. While the glaze is still wet, add some sprinkles on top. You will want to eat every single of these strawberry glazed doughnuts.
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 3/4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup buttermilk, at room temperature
- 1/4 cup sour cream
- 4 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- Vegetable oil, for frying
- 1 cup roughly chopped strawberries
- 1/4 cup water
- 2 teaspoons apple cider vinegar
- 1 vanilla bean, scraped
- 4 cups confectioners’ sugar, sifted
- Sprinkles, for garnishing
- Sift together the flour, baking powder, salt, baking soda and nutmeg in a large bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, buttermilk, sour cream, melted butter, vanilla, and eggs.
- Beat on medium speed until fluffy, about 2 minutes.
- With the mixer on low, add the dry ingredients, mixing until just blended.
- Flour a work surface and your hands. Remove the dough from the bowl, place it on your work surface and pat the dough into 9 1/2-by-11-inch rectangle about 1/2-inch thick.
- Cut out doughnuts with a floured doughnut cutter to make 6 doughnuts and 6 doughnut holes.
- Pat out the dough scraps to make 3 more doughnuts and doughnut holes. Set aside on a tray.
- Meanwhile, fill a large heavy pot with 2 inches of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Fry the doughnuts and doughnut holes a few at a time until golden brown, 1 to 2 minutes.
- Gently flip and continue to fry until golden brown, 1 to 2 minutes more.
- When both sides are golden brown, carefully transfer the doughnuts to a cooling rack lined with paper towels.
For the glaze;
- Combine the strawberries, water, vinegar, and vanilla bean in a small pot over medium heat.
- Cook until juicy, about 10 minutes. Let cool slightly then blend until smooth.
- Pour into a bowl, add the confectioners’ sugar and whisk thoroughly until light pink.
- Move the doughnuts onto a cooling rack. Pour the glaze over the doughnuts and top with sprinkles.