After a long, hard New England winter (let's face it--it was long and hard everywhere), it's finally strawberry season! By far one of my favorite things about May is the influx of these sweet, juicy berries. They haven't hit our farm stand yet, but I know they'll be there soon. In the meantime, I'll pick them up wherever I can get them. But of course, breakfast calls and while I could eat my weight in fruit for breakfast, sometimes a donut is in order. Simple enough, just combine the two, make them mini donuts so you can eat more without feeling like a pig (hey, they're made with fruit so they have to be healthy, right?) and you've got a perfect breakfast treat. Plus, I got enough of these little guys, we dropped a bunch off with Felise and Nick so they could enjoy them as well. Yup, another donut recipe in the books and another reason to pick up some extra strawberries.
I'd pinned this recipe a while back and since the strawberries are back in season, this recipe from Christi at Mom, What's for Dinner jumped right out at me recently. The recipe was easy enough so I didn't adjust to much, just adding a bit of water to help puree the strawberries for the glaze. The result was a light, airy donut that sucks up the glaze for a pop of strawberry flavor and added sweetness in each bite. This could easily be substituted for blueberry, raspberry or even peach for a simple donut sampling of summer fruit flavors. To adjust for regular size donuts, just increase the baking time, watching to not overcook and testing for doneness with a tester or toothpick.
Strawberry Mini Donuts
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces strawberry Greek yogurt
1/3 cup vegetable oil
1/3 cup milk
1/4 cup strawberries
1 cup powdered sugar
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, beat together egg, yogurt, oil and milk until smooth.
Stir flour mixture into yogurt mixture until just combined.
Transfer batter to a piping bag and pipe into greased wells of a mini donut pan, about 2/3 full.
Bake at 325 degrees F for 10-12 minutes or until set, gently golden and a tester inserted comes out clean.
Remove from oven and let cool in pan for 2-3 minutes before transferring to wire rack to cool completely. Repeat with remaining batter, greasing pan again before adding more batter. Prepare glaze by pureeing strawberries in a blender with 1-2 teaspoons of water. Transfer pureed strawberries to a bowl and add powdered sugar, stirring to combine to a glaze.
Once donuts have cooled, dip each one in the glaze to coat, then return to a wire rack with waxed paper or a flexible cutting mat placed underneath to catch drips.
Allow to set for 5-10 minutes and serve or store in an airtight container to up to 2 days.
Makes 36 mini donuts.
The Cookie Princess
Printer Friendly Recipe