Almond and Olive Oil Baked Donuts with Strawberry Glaze

Preheat oven to 425°F, make sure racks are in the center of the oven, lightly spray a 6-count regular sized donut pan with cooking spray, and set aside.

For the donuts:
1. Into a large bowl, whisk together your sifted cake flour, sugar, baking powder and sea salt. Set aside.
2. In another bowl, whisk together your buttermilk, almond extract, egg and olive oil.
3. Add wet ingredients into your dry ingredients and beat together until just combined. There should be no lumps.
4. To easily get that donut batter into your donut pans you can either fit a piping bag with a large circular piping tip (I used a Magic Tip 9pt sized tip) or use a gallon-sized Ziplock bag with one of the corners snipped off. Either way, fill that bag and pipe batter into your pans so that they are 3/4 of the way full.
5. Put pan in the center rack of your oven and bake for about 9 minutes (no longer), turning pan around halfway through baking to ensure even cooking and browning. Donuts are done when they have puffed, the tops spring back slightly when touched and are golden brown around edges and bottom. Please note: the tops (which will be the bottoms) will not turn golden brown. If they do, you risk over baking your donuts. Remove pan from oven.
6. Let donuts cool in pan for 5 minutes before removing and allowing them to cool completely on a wire rack. Donuts need to be completely cooled before they can be dipped and glazed.

For the glaze:
1. While the donuts are cooling, add your jam and milk into a small (preferably non-stick) saucepan. Heat over a low flame, stirring occasionally, until the mixture has melted completely. Do not boil. Remove from heat and allow to cool slightly.
2. In a medium sized bowl, add your sifted powdered sugar. Pour your cooled milk and jam mixture into the bowl and whisk until combined very well. There should be no lumps.
3. Once donuts are cool, flip them over so you are dipping the browned side into the glaze. Dip top half only, one at a time into the glaze, twisting so the glaze really sticks to each. Carefully lift it up and place it back on the rack (with glaze side up) to allow the glaze to set up. Glaze should be thin enough to coat entire top of donut but thick enough to not slide down sides. If need be, dip again once glaze sets up. Depending on the brand of the jam you used, you may need to thin out the glaze with more milk or thicken it up with more powdered sugar. You want the glaze to be a like a slightly thin pancake batter. Let glaze set up 5 minutes before eating or re-dipping.

Donuts are best eaten that day.

Recipe inspired by Wilton.com.