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by Anthony Salemme, contributing chef
Well it’s strawberry season here in New England and there is nothing like a fresh picked berry at its’ prime. This is just one way to use them up quickly. Enjoy!
¼ cup butter (melted at room temp)
¼ vegetable oil
¾ cup sugar
2 eggs (at room temp)
1 teaspoon vanilla
2 teaspoons lemon extract
2 teaspoons lemon zest
1 cup milk
5 drops red food coloring (optional)
2 ½ cup flour
1 Tablespoon poppy seeds
1 teaspoon baking powder
½ teaspoon salt
1 1/2 cup diced fresh strawberries (you can also use raspberries or blueberries)
2 cups powdered sugar
2 teaspoons lemon juice
½ cup milk
Mix powdered sugar, lemon juice and milk together. Stir until smooth.
Preheat oven to 350 f. Spray 2 doughnut pans with non-stick spray
In a bowl mix together melted butter, oil, sugar, eggs, vanilla, lemon extract, milk, and food coloring until smooth, slowly add the flour, baking powder, salt and poppy seeds and lemon zest. Fold in the strawberries. Spoon batter into doughnut pans.
Bake at 350f for 10-12 minutes. Let cool on wire rack for 10 minutes then pour glaze over the slightly warm doughnuts. Let cool for about 10-15 minutes until glaze hardens. Eat them…..
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com