from the recipe box: baked strawberry buttermilk donuts

once again, we spent our saturday lounging around the house and enjoying the rain. i had picked up the  march edition of saveur and could not wait to try out one of the doughnut recipes they are featuring this month. being a lover of all things strawberry, i chose to start with the strawberry buttermilk fonuts. (side note: fonuts is the name of the bakery where these lovelies are originally from. they call them fonuts because they are baked and not fried!)

let's begin! start by combining the flour, sugar, soda, and salt in a bowl. i went ahead and used my mixer bowl. 

in a separate bowl, whisk together the oil, buttermilk, egg, vinegar, and vanilla. 

add the wet ingredients to the well in the dry ones and mix until batter is smooth. stir in half the strawberries. 

in a lightly greased doughnut pan, spoon 2 tbsp. of batter into each mold. bake at 350° for 13-15 minutes until golden brown and cooked through. allow the donuts to cool on a wire rack. 

now for the glaze: whisk the remaining strawberries, confectioners' sugar, and 2 tbsp. milk until smooth. dip the tops of the donuts in the glaze and return to wire rack glaze is set. i would highly recommend putting something under the rack, unless you want to scrub the dried glaze off of your counter. 

and let me just say, they will melt in your mouth the next day.
enjoy! 

strawberry-buttermilk donuts
adapted from saveur magazine

ingredients: 

   1 1/4 cups all-purpose flour, sifted

   3/4 cup sugar

   1/2 tsp. baking soda

   1/2 tsp. kosher salt

   2/3 cup canola oil, plus more for greasing

   1/2 cup buttermilk

   1 egg

   1/2 tsp. white vinegar

   1 tsp. vanilla extract, divided

   1/2 cup finely chopped strawberries, divided

   3-4 cups confectioners' sugar

1 heat oven to 350°. combine flour, sugar, soda and salt in a bowl; making a well in the center and set aside. whisk oil, buttermilk, egg, vinegar and 1/2 tsp. vanilla in a bowl; add to well, and mix into a smooth batter. stir in half the strawberries; set aside. lightly grease a nonstick donut pan; spoon 2 tbsp. batter into each mold. bake until golden and a toothpick inserted into donut comes out clean, 13-15 minutes. invert donuts onto a parchment paper-lined baking sheet with a wire rack; let cool completely. 

2 whisk remaining strawberries, milk and remaining 1/2 tsp. vanilla with confectioners' sugar, adding the sugar slowly until the glaze reaches desired consistency. dip tops of donuts into glaze and return to wire rack until glaze is set. 

makes about one dozen.