First, a quick house keeping note: I am going to stop calling these recipe posts “Meat-Free Friday” since I only make meat-free recipes anyway and I’m feeling a little restrained with the “Friday” bit – what if I want to do a recipe post on a Wednesday or start the week off with one on a Monday?? Thats right, I’m a rebel like that. Bam!
And now, the actual recipe:
I love doughnuts. Who doesn’t? But I wanted to do a doughnut post for Mother’s Day weekend because one of my fondest childhood memories is my mom stopping by Dunkin’ Donuts after a long day’s work to bring home my favorite treat. That small gesture of love has stayed with me, and to this day every time I go back to NYC, my mom and I make sure to share a D’D donut (for some odd reason there isn’t one in L.A). Here’s a semi-healthy baked doughnut recipe that is almost as good as the delicious, doughy goodies of my childhood. Happy Mother’s Day!2 cups flour 1 cup cane sugar 1 tsp. baking soda 1 tsp. kosher salt 1 cup canola oil 3/4 cup buttermilk 1 tsp. vanilla extract 2 eggs 1 tsp. vinegar 3/4 cup finely chopped strawberries, divided 1 cup powdered sugar Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking soda, and salt. In a medium bowl, stir together oil, buttermilk, vanilla, and eggs, then add to dry ingredients. Stir just until combined, add vinegar, and mix thoroughly. Fold in ½ cup strawberries. Lightly grease a doughnut pan (if your pan has 6 holes, work in 2 batches). Fill molds three-quarters full and bake until golden brown, about 12 minutes.
(The Husband had to restrain me from eating the batter raw)For the glaze: Whisk together remaining ¼ cup strawberries, powdered sugar, and 1 Tbsp. water, adding more water if necessary. Place doughnuts on a cooling rack set on a sheet tray and spoon glaze on tops. Let dry 5 minutes before serving. *I like to use 2 tablespoons of milk instead of water for a waterier glaze.
Recipe from Oprah.com, Images by your’s truly.