From bakedbyanintrovert.com

Baked Strawberry Donuts

18 servings · 25 min prep · 15 min cook

Ingredients

For the donuts

• 1 1/2 cups chopped strawberries
• 1/4 cup unsalted butter (melted and cooled)
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1/2 cup diced strawberries

For the strawberry glaze

• 1 cup chopped strawberries
• 2 cups confectioners' sugar
• 2-3 tablespoons milk

For the cream cheese frosting

• 2 ounces cream cheese (softened)
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk

Steps

1. Puree 1 ½ cups chopped strawberries until very smooth. Push the puree through a fine-mesh sieve to remove the seeds. You should have about 1 cup (200g) of seedless puree.
2. Transfer the puree to a small saucepan and heat over medium, stirring occasionally, until reduced to about ½ cup. It will be thick like jam. Set aside to cool slightly.

   10 min

3. Meanwhile, preheat the oven to 425°F. Lightly spray three 6-cavity donut pans with nonstick cooking spray.
4. In a large bowl, whisk ¼ cup butter, ¼ cup oil, and 1 cup sugar together until combined. Add 2 large eggs and 1 tablespoon vanilla and whisk until well combined. Gently whisk in the cooled puree.
5. In a separate bowl, add 2 ⅔ cups flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda. Stir with a whisk. Stir half the flour mixture into the wet ingredients, followed by ¾ cup buttermilk, and the remaining flour. Stir just until combined after each addition. The batter will be thick. Gently fold in ½ cup diced strawberries.
6. Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans filling each cavity 2/3 full.
7. Bake for 7-9 minutes or until donuts spring back when pressed lightly with your fingertip. Cool on a wire rack. Dip the donuts in the strawberry glaze. Drizzle with 2 ounces cream cheese glaze.

   9 min

8. Cook 1 cup strawberries in a small saucepan over medium heat for about 10 minutes, stirring occasionally. The juice should be thickened.

   10 min

9. Remove from heat and press through a fine-mesh sieve. Discard the pulp.
10. Add 2 cups confectioners' sugar to the juice, one cup at a time, stirring well after each addition. The mixture will become thick and hard to stir. At this point begin stirring in 2-3 tablespoons milk, ½ tablespoon at a time, until the glaze reaches a smooth pourable consistency. Use immediately or refrigerate for up to 5 days in an airtight container.
11. Combine 2 ounces cream cheese, ¼ cup confectioners' sugar, ½ teaspoon vanilla extract, and 2 tablespoons milk in a small bowl and stir until well combined. Transfer to a plastic piping bag with the tip cut off. Use immediately or refrigerate for up to 5 days in an airtight container.

Nutrition

Per serving

kcal

228

protein

3 g

carbs

43 g

fat

5 g

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