I have yet to deep-fry doughnuts (you know that). Maybe some day? But meanwhile, the term “doughnut” will trigger happy feelings and I’ll gladly bake doughnuts in my cute baking trays. The recipe for “Baked Strawberry Doughnuts” from Use Real Butter (as inspired by the “Strawberry-Buttermilk Fonuts” from the February 2013 issue of Saveur) not only bakes the doughnuts, but invites me to pulverize freeze-dried strawberries into a dust, to be added to the doughnut glaze. OK. I’m there.
I effectively piped my batter with a ziploc bag (snip the corner), to form 14 doughnuts. The baking and cooling part of this exercise was straightforward. The glazing part, however, became a science experiment…
Far from being a “smooth glaze,” mine was lumpy from my crudely chopped strawberries and was too dry from the 3 cups of powdered sugar (too much sugar?). But fear not! I added 2 Tbsp. of strawberry jam to this mix, then spread the sticky mess onto my doughnuts with a small offset spatula. Done.
Such a sweet first bite! Your teeth will ache. But then, exhale. The strawberriness of this whole exercise wins out. Moist cake triumphs.
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