The Pioneer Woman Tasty Kitchen
Profile Photo

Strawberry-Glazed Vanilla Bean Doughnuts

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Vanilla bean cake doughnuts with strawberry glaze. And sprinkles, always.

Ingredients

  • FOR THE DOUGHNUTS:
  • ⅓ cups Plus 1 Tablespoon Buttermilk
  • 1 Tablespoon Unsalted Butter, Melted And Cooled Slightly
  • 1  Egg
  • 1 cup Cake Flour, Sifted
  • ⅓ cups Plus 1 Tablespoon Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ½  Vanilla Bean
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 3 Tablespoons Finely Chopped Strawberries
  • Red Gel Food Coloring (Optional)
  • Sprinkles, For Topping (optional)

Preparation

Heat oven to 400ºF (375ºF for a dark or nonstick doughnut pan). Lightly grease a 6-cavity doughnut pan.

In a large bowl, whisk together buttermilk, melted butter and egg until combined. In a separate medium bowl, whisk together cake flour, sugar, baking powder, salt and vanilla bean seeds.

Add dry ingredients to wet ingredients; stir to combine. Divide batter evenly in doughnut pan.

Bake 8 to 12 minutes until doughnuts are baked through and spring back when lightly pressed. Cool 1 minute in pan, then transfer to a cooling rack to cool completely before glazing.

Make the glaze just before you plan to dip the doughnuts. In a medium bowl, stir together half the powdered sugar and all of the chopped strawberries until well combined. Let sit 1 minute, then add remaining powdered sugar and stir until a glaze forms. Dye with a drop of red food coloring, if desired.

Dip doughnuts one at a time into glaze. Top with sprinkles, if desired. Let glaze set completely before serving.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easy Vegan Focaccia
Profile Photo by Amberley in Breads
This easy vegan focaccia bread is perfect with a salad, hummus...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Cheddar and Ham Pinwheel Rolls from Scratch
Profile Photo by Tracy in Breads
Soft, doughy bread filled with mature cheddar and ham and flavoured...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Almond Quinoa Muffins with Cherries, Apircots and Pistachios
Profile Photo by Taylor Kiser in Breads
These spicy-sweet, healthy almond quinoa muffins are packed with roasted cherries...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 11 Level: Easy


Strawberry Banana Muffins
Profile Photo by Briana McKinney in Breads
Gluten-free muffins with strawberries and bananas for a healthy treat. Yum!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 21 Level: Easy


Chinese Scallion Bread
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breads
Crispy on the outside with a soft interior littered with aromatic...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy