Strawberry Doughnuts – Anthony Salemme

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 eggs

2 Tablespoons butter, melted

20 strawberries (about a quart)

4 Tablespoons strawberry jam

Glaze

6 cups sifted powdered sugar

1 cup buttermilk

1 teaspoon salt

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.

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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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