Here comes that chant again; Doughnuts, Doughnuts, Doughnuts. I realised it had been too long since the last time I cracked out my doughnut baking tray and I wanted to give a strawberry glaze a go for that classic pink glazed ring doughnut. When my friend Char (across at Dino Princess Char) was posting about some problems and not being too happy I took the chance to send her a Cake Care Package to try and cheer her up. It was the perfect opportunity for me to crack out the dinosaur sprinkles my friend Naomi gave me for my birthday, and it gave me a chance to channel my inner Jurassic Park fan (I’ve still not seen the new one, so no spoilers please).
Basically the most amazing doughnuts I’ve ever tried. Plus, y’know…dinosaurs! <3 https://t.co/SGdOJYN6ns
— ch r (@dinoprincesschr) June 23, 2015
The doughnuts I’ve made before have featured cinnamon prominently (apart from the lemon glazed ones you can see here) so doing something a bit more summery felt more appropriate. In hindsight the kind of glaze I made probably wasn’t ideal for postage in such warm conditions but when fresh it has a great strawberry flavour without having to use any artificial flavouring and the colour comes entirely from the strawberries and jam. I still haven’t bought myself to do fried doughnuts, but oven baked ones, when done properly, are still wonderful doughnuts and the added bonus of less fat is always going to be good.
What’s your favourite sort of doughnut?
- **for the doughnuts**
- 130g all-purpose flour
- 6 Tbsp sugar
- 1 tsp baking powder
- 4 Tbsp Greek Yogurt (plain, vanilla or strawberry)
- 2 Tbsp milk
- 1 egg
- ½ tsp vanilla extract
- 1 Tbsp unsalted butter, melted
- **For the glaze**
- 6-7 Strawberries, stems removed and halved
- 1tbsp Strawberry jam
- 130-250g Icing sugar, sifted
- Preheat the oven at 160°C(140°C fan assisted) and grease the doughnut tray.
- In a large bowl mix the dry ingredients together (flour, sugar and baking powder) and set aside.
- In a smaller bowl, whisk together the wet (yoghurt, milk, egg, vanilla and melted butter), Slow mix the dry ingredients into the wet ones until it has just mixed. You do not want to overmix this recipe.
- Divide the mixture out into the pan so each is about ⅔s full. The best way to do this would be to use a piping bag and pipe the mixture in. If you haven't got one, just use a spoon but be careful about covering the hole.
- Bake in the center of the pre-heated oven for 8 to 11 minutes until the doughnuts have completely set and a tooth pick inserted comes out clean.
- Allow to cool for about 5 minutes in the pan before transferring to a wire rack.
- While they are cooling make the frosting. Dust the strawberries with a couple of tablespoons of the icing sugar and set aside for about 10 minutes.
- Over a small bowl, push the strawberries through a sieve to remove all the joice/puree them. Add in the jam then the icing sugar gradually. Do this until it reaches the desired thickness (I like it very thick).
- Dip the top of each doughnut in the glaze and allow to dribble down the sides. Cover with sprinkles if you are using them (I did this by dipping them in).