"The optimist sees the donut, the pessimist sees the hole."
-- Oscar Wilde.
If you have been watching the channel for a while, you'll know that I love to do an occasional "treat Yo-self" recipe that is a little more indulgent than my everyday recipes. This is one of those recipes. Its not overly indulgent when compared to some of the others that I have done in the past, and that's okay; they are still super delicious to eat and super delicious to eat! If you make them, send me an email or tag me on Instagram because I'd love to see your creations!
Ingredients:
Strawberry Puree
1 cup (112g) - Strawberries (frozen)
1 tsp - Sugar
2 tsp - Lemon Juice
1/2 cup (g) - Water
Doughnuts:
1 1/2 cups (123g) - Superfine Stone-milled Flour (All Purpose Flour works just fine)
1 1/2 tsp - Baking Powder
1/4 tsp - Ground Ginger
1/2 tsp - Salt
Zest of 1 lemon
1/3 cup (70g) - White Sugar
1/3 cup (80g) Almond Milk
2 tbsp - Butter melted)
1 tsp - Vanilla Extract
1 Egg
Strawberry Glaze:
2 tbsp - Strawberry Puree
1/2 cup - 1 cup (80-160g) - Powdered Sugar
Directions:
In a small saucepan, place the strawberries, sugar, lemon juice and water. Allow it to come to a low boil then reduce to a simmer. Using a fork, crush the strawberries, then allow the mixture to simmer for another 2-3 minutes.
Take the pan off the heat and sift the contents. Press the strawberries into the sift in order to get as much juice out as possible. Store the juice in a sealed container and place in the refrigerator. It needs to be cold when ready to be used.
For the doughnuts, first melt the butter and set aside to cool.
Next, preheat the oven to 350 degrees.
In a bowl, sift the flour, baking powder and salt.
Zest 1 lemon into the bowl and mix just until incorporated. Set aside
In another bowl, combine your sugar and milk. Mix for 30 secs.
Grab your melted butter, pour the vanilla extract into the pan and quickly give it a stir. Add it to the sugar/milk mixture and whisk.
Finally, add the egg and beat until the egg is fully incorporated.
Pour the wet mixture into the dry and begin by mixing slowly so you don't splash. Once all the flour is mixed in, stop mixing.
Using a piping bag of some sort, pipe the batter into a doughnut pan that has been lightly greased or sprayed. You can also use a spoon to fill the molds if you don't have a piping bag or don't feel like making a makeshift one out of parchment paper or a ziplock bag.
Bake for 10 minutes. Take them out and out of the molds. Allow them to cool for a minimum of 20 minutes.
While waiting fr the doughnuts to cool, combine the now cooled strawberry juice and powdered sugar. You may not need all the sugar, so don't add it all at once. You want a thick, slow-moving mixture.
Dip each doughnut into the glaze, garnish however you'd like and give the glaze about an additional 20 minutes to harden. Enjoy!
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