i’m on a donut (doughnut?) kick. i’m obsessed with my new donut baking pan.
and, i’m so excited about summer. today was pretty gloomy, but there is warm weather ahead. there’s something about summer that puts me in a good mood. the sunshine and warmth is inviting.
summertime also means berry season. it’s my favorite. summer food tastes fresher and sweeter.
clearly, i’m a summer baby. (i was born in june.)
do you notice anything peculiar about the above photo?
maybe the knife?
here’s a secret: the first batch of donuts i made, there was no hole. there was a semblance of a hole, but it was a no go on that real, iconic whatmakesadonutadonut hole.
so, i cut my own by running a knife along the inside side of the donut and gently pushed out the middle part of the donut. it sounds weird, but you won’t regret it once you do it. i rolled it in the glaze. mmm!
i had m around during one of the batches of donuts, and the donut hole was her fave.
so, just do it, if it happens.
yield 6 donuts
1 cup all-purpose flour
2/3 cup vanilla sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon granulated honey, optional
2 tablespoons unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
8-10 strawberries, fresh or thawed if frozen*
1/3 cup milk (i used soy milk)
adapted from once upon a recipe
1 tablespoon unsalted butter, melted
1 tablespoon milk (i used soy milk)
2 tablespoons strawberry puree (*from donut recipe)
2/3 cup confectioner’s sugar
optional topping: sprinkles
preheat oven to 350. spray donut pan with nonstick cooking spray.
if using fresh strawberries, remove tops. blend strawberries to make smooth puree.
combine flour, sugar, baking powder, granulated honey (if using), and salt in a medium bowl. in a liquid measuring cup, measure out milk. add enough strawberry puree so the liquid in the measuring cup totals 1/2 cup. mix in egg, melted butter, and vanilla into the measuring cup. add wet ingredients to dry ingredients. whisk until just combined.
transfer mixture to a piping bag with your largest tip or a large ziplock bag. if using a ziplock bag, snip the tip of the ziplock bag to act like a piping bag. fill the donut pan a bit more than 3/4 of the way full. bake donuts for about 15 minutes until a toothpick inserted near the wall of the donut comes out clean. place cooling rack on top of large baking sheet. turn donuts out onto cooling rack.
for the glaze, combine warm melted butter, milk, strawberry puree. whisk in confectioner’s sugar until smooth. dip one side of the donut into the glaze to coat and return to cooling rack to allow excess to drip onto baking sheet. once all donuts have been glazed, top with sprinkles. eat while warm.