Yes, I’m back for another week with another doughnut recipe. They’re just so quick and easy to make that it’s been so much fun testing these recipes out and coming up with them, and I’m excited keep playing with doughnut recipes because, the texture of these has me hooked. These Baked Strawberry Old-Fashioned Doughnuts especially. They’re so fluffy on the inside that people will be fooled into thinking these are professionally made.
These area made using a strawberry powder that is really just dried strawberry blitzed in a food processor until it resembles a dusty powder. Whisk it into the flour and dried ingredients to distribute the flavor and you’re left with a doughnut that’s sweet and fruity without any worry about the juices of fresh fruit messing with the texture or the bake.
It’s a little bit dangerous that I’ve had doughnuts readily available for the past few weeks now. Want to sleep in and need a quick breakfast? Grab a doughnut. I’ve brought them into work for snacks that don’t make it past my first cup of coffee just moments after I get settled in, and have had them an night when I want something sweet to end my day.
Even more fun, is that these baked cake-like doughnuts can be easily mixed together to create something that looks more complex than it actually is.
The Chocolate and Strawberry Doughnuts are annoying simple. Take one recipe of this Baked Strawberry Old-Fashioned Doughnut batter and one recipe of the Baked Chocolate Old-Fashioned Doughnut batter. Using a spoon or two piping bags, fill the doughnut pan halfway around with each batter (or alternating quarters if you want them to look more mixed together rather than just half and half). Use a toothpick to mix the two together and bake for 10-12 minutes.
These mixed doughnuts look so cool! They marry the richness of the chocolate doughnuts with the sweetness of the strawberry. (Confession: these may just be my favorite so far).
Once you give these a try and see just how quick and easy they actually are, doughnut making may just become your new favorite thing.
| Prep Time | 15 minutes |
| Cook Time | 10-12 minutes |
| Servings |
doughnuts
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- 1/4 cup strawberry powder *instructions below
- 2 3/4 cups all purpose flour spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 cup salted butter melted and cooled to room temp
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups powdered sugar sifted
- 1 1/2 Tbsp vanilla extract
- 3-4 Tbsp milk
Ingredients
Baked Strawberry Old-Fashioned Doughnuts
Doughnut Glaze
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- Place a rack in the middle of the oven and preheat the oven to 400°F. Spray a doughnut pan with non-stick spray. Set aside.
- Make the strawberry powder: in a food processor, grind dried, unsweetened strawberries until fine pieces remain (it's okay if there are some slightly larger pieces so there's no need to sift). Measure out 1/4 cup of this powder.
- In a medium bowl, whisk together the strawberry powder, flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
- In a large bowl, whisk together the butter, oil, and sugar until light and fluffy. Whisk in the eggs, one at a time, and the vanilla until it fully combined.
- With a wooden spoon, stir in 1/3 of the dry ingredients. Stir in 1/2 of the sour cream. Repeat, ending with the dry ingredients and stir until the flour is just mixed in.
- Using a piping bag with the tip cut off or a spoon, fill the cavities of the doughnut pan until about 3/4 of the way full.
- Bake for 8-10 minutes, until the doughnuts spring back at the touch. Remove from the oven and allow to cool slightly before turning out onto a wire rack. Wipe the doughnut pan and spray again before baking the second half of the batter.
- While the doughnuts are cooling, make the glaze: whisk together the powdered sugar, 1 1/2 Tbsp vanilla extract, and milk until smooth. Dip the bottom side of the doughnut in the glaze (I personally like to use the bottom side as the top for these doughnuts because the texture is much more reminiscent of an old-fashioned doughnut than the smooth top that comes out of the pan!). If you have enough glaze, feel free to dip the top and the bottom of the doughnut in it. Allow the doughnuts to set.
Store in an airtight container for 3-5 days. *To make Strawberry & Chocolate Doughnuts: Make 1 recipe of these Baked Strawberry Old-Fashioned Doughnuts and 1 recipe of my Baked Chocolate Old-Fashioned Doughnuts. Pipe or spoon the strawberry batter into either 1/2 or alternating quarters of each doughnut cavity in the pan. Fill the other 1/2 or two quarters with the chocolate batter. Use the back of a spoon or a toothpick to swirl the two batters together. Bake for 10-12 minutes.