I hope you know that June 6th is National Donut Day. If not, go sit in the corner for 5 minutes. You can come back when you’ve thought long and hard about your mistakes. And sprinkles. Think about cute little donuts covered in pretty sprinkles while you are over there.
We all have our go-to donut. The one that screams, ‘buy me, eat me, pick me’ when we are staring at the options. My brother = vanilla long john. My dad = french cruller. My mom = filled. Myself = chocolate glazed.
But seriously, donuts are being celebrated and the best way to celebrate donuts is to eat them. Of course. This recipe is lick-your-fingers good. A donut officiandao might scoff at this recipe because it’s a cake donut. Cake donut. Fried donut. Donut hole. A donut is a donut is a donut. Right?
And if you are lacking a donut pan and/or want to mix it up, you can certainly pour the batter into a muffin tin and bake them for a little longer. You then have to call them cupcakes, and that’s a very different national holiday.
Strawberry buttermilk donuts coated in a sweet pink glaze? Celebrate away, my friends.
1 1/4C AP flour
1/2tsp baking soda
2/3C canola oil
1/2tsp white vinegar
1tsp vanilla extract
1/2C finely chopped strawberries, divided in half
2C powdered sugar
Preheat oven to 350. Lightly grease a nonstick donut pan with no stick spray.
In a bowl, combine four, sugar, baking soda, and salt.
In a different bowl, combine oil, buttermilk, egg, vinegar, and vanilla.
Add wet ingredients to dry ingredients. Stirring until almost combined. Fold in half of the strawberries. Do not over mix.
Pour about 2T of mix into each donut mold. Bake for 13-15 minutes, until edges golden and toothpick comes out clean.
Remove from pans and allow to cool.
To make glaze: Whisk remaining strawberries, powdered sugar, and 1T of water until smooth. You may need to add up to 1 more tablespoon of water to achieve desired consistency. Dip cooled donuts into glaze. Return to wire rack to allow glaze to harden.