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By Anthony Salemme, contributing chef
(see downloadable, printable recipe, below)
Makes 1 dozen
These beautiful pink delights are baked not fried, so they are better for you
2 cups flour
2/3 cup sugar
2 teaspoons baking powder
½ teaspoon cardamon
1 teaspoon salt
2/3 cup buttermilk
2 Tablespoons butter, melted
20 strawberries (about a quart)
4 Tablespoons strawberry jam
6 cups sifted powdered sugar
1 cup buttermilk
1 teaspoon vanilla
Combine all ingredients until smooth
Pre-heat oven to 425F, grease 2 doughnut pans with non-stick spray.
Puree half the strawberries with the strawberry jam.
Chop the remaining berries into small pieces.
Combine the dry ingredients in a bowl with the chopped strawberries, then make a well in the center and add the buttermilk, eggs, and melted butter. Then fold in the strawberry puree.
Put mixture in a ziplock bag, snip a corner off one side and pipe evenly into each doughnut cup.
Bake 7-9 minutes. Let cool five minutes before removing from pan.
Then dip each in the glaze and place on cooling rack with a sheet pan underneath to catch the excess glaze.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com
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