You’re here! You made it through the workweek! Well, almost, anyways. Power through the homestretch with visions of this delicious, doughy dessert. While vanilla and chocolate doughnuts are undeniable classics, the luscious strawberry version doesn’t get as much love as it deserves. These doughnuts have strawberries both in the batter and in the icing, so they’re perfect for fans of la fraise.
Nonstick cooking spray
2 cups fresh or frozen strawberries, quartered, thawed if frozen
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup plus 1 tablespoon buttermilk
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
2 teaspoons vanilla extract
1 recipe Strawberry Glaze (see recipe below)
Preheat the oven to 375°F. Coat the wells of a doughnut pan with nonstick cooking spray.
In a blender, puree the strawberries until smooth. Pour through a fine-mesh sieve into a saucepan. Simmer over medium heat until syrupy, 5-7 minutes. Let cool.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a measuring cup, stir together the buttermilk and 1/3 cup of the strawberry syrup. The remaining syrup is used in the glaze. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium speed until combined, about 1 minute. On low speed, add the flour mixture in 3 additions, alternating with the buttermilk mixture and beginning and ending with the flour. Beat each addition until just blended.
Pour 2 tablespoons batter into each prepared well. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely.
Meanwhile, wash and dry the pan and repeat to bake the remaining batter.
To make the strawberry glaze, in a bowl stir together 2 cups confectioners’ sugar, the reserved strawberry syrup, and a pinch of salt until smooth and well blended. Stir gently before glazing the doughnuts. Use the glaze within an hour or cover and refrigerate for up to 3 days.
Dip the doughnuts, top side down, into the glaze and serve.