Last year, I won the Soergel Orchards Strawberry Festival baking competition with strawberry lemonade cupcakes. Although this year’s festival, which is being held today, doesn’t include a baking competition I wanted to make something strawberry-themed anyway.
The strawberries in this recipe actually came from the strawberry patch in our backyard. When you read the ingredients below, you may be surprised to find cinnamon in the recipe; I certainly was, but I completely understand what fellow food blogger Mary at Mary Quite Contrary Bakes was going for when she added it in. Trust me, the cinnamon is an important component for this recipe, giving the donuts a slight spice in good contrast to the sweetness of the strawberry flavor.
I adapted the recipe below from Mary’s original, changing the glaze to a strawberry puree and powdered sugar one instead of a plain glaze. These donuts would also be delicious with a chocolate glaze, so maybe I’ll try that next time. Note: the original recipe was supposed to yield 10 donuts, but mine only made 8.
- 1/2 cup strawberries
- 2 tablespoons strawberry jelly
- 1 cup flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/3 cup milk
- 1 tablespoon melted butter
- 1 egg
- 1 tablespoon pure maple syrup
- 1 cup powdered sugar
Preheat oven to 425 degrees. Spray two 6-well donut pans with baking spray; set aside.
In a blender, puree strawberries and strawberry jelly until completely smooth. You should have about 1/2 cup.
In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. Make a well in the center and add milk, melted butter, egg, and maple syrup. Slowly mix in about half of the strawberry puree, mixing to combine, ensuring that your batter is not too runny.
Fill a pastry bag with batter and pipe into donut wells, filling about half-full.
Bake for 7-9 minutes, until a cake tester comes out clean. Cool completely on a wire rack before glazing.
To make the glaze, combine 1 cup powdered sugar and remaining strawberry puree in a small bowl. Dip the top of each donut into the glaze and swirl to coat. Allow to set before serving.