Pretty in pink, these baked strawberry lemon donuts have the tang of buttermilk to go with citrus. They’re finished with a coating of strawberry icing.
If you saw a crazy lady at the grocery last week jumping up and down in front of the organic strawberries, it could have been me.
Just kidding! I contained myself.
It was tough, but that was what actually was happening in my mind when I spotted those gorgeous red berries on sale for $2.99 a pound.
I know, $2.99 for organic! Crazy!
I wanted to fill my entire cart. My son, my husband and I love strawberries.
How many could we eat before they went bad?
After that debate, I bought just 4 containers. That still seemed like a lot of berries, so my brain immediately went to baking.
I know in my recent raspberry buttermilk cake post I was all about frozen berries, but there’s a place for fresh, too, as long as they are in season and economical.
Thinking about pastels and spring treats, I baked strawberry lemon donuts. They turned out pretty and pink!
For the donuts, I beat together the butter, oil, granulated sugar and light brown sugar.
After that it was time for the eggs and vanilla extract.
In another bowl, I combined the dry ingredients with lemon zest.
Then I alternated mixing the flour mixture into the wet ingredients along with buttermilk. Lemon and strawberries go so well with the tang of buttermilk.
I let the donuts cool completely after they finished baking to prepare them for icing.
To start, I pureed fresh strawberries in the food processor along with buttermilk and lemon juice.
I preferred using fresh berries since they aren’t as watery as thawed frozen ones.
There were tiny specs of berries that still remained, but I decided against straining them out. It’s up to you.
I liked the streaks all over the donuts. They were almost like sprinkles.
I dunked the top of each donut into the icing letting the excess drip back into the bowl.
For a final decoration, I sprinkled freeze-dried strawberries on top.
PrintPretty in pink, these baked strawberry lemon donuts have the tang of buttermilk to go with citrus. They’re finished with a coating of strawberry icing.
Adapted from King Arthur Flour
Any alternative to the donut pan? Could it be a loaf? Yum!
You can actually use aluminum foil in a muffin pan to temporarily transform it for baked donuts: https://tiphero.com/diy-doughnut-pan-and-recipe