Strawberry Donuts
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 226.2
- Total Fat: 2.5 g
- Cholesterol: 5.8 mg
- Sodium: 113.5 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 1.0 g
- Protein: 4.1 g
View full nutritional breakdown of Strawberry Donuts calories by ingredient
Introduction
Adapted from http://sallysbakingaddiction.com/2012/07/05/strawberry-frosted-donuts/ Adapted from http://sallysbakingaddiction.com/2012/07/0
5/strawberry-frosted-donuts/
Number of Servings: 6
Ingredients
-
1 cup all-purpose flour
6 Tbsp sugar
1 tsp baking powder
4 Tbsp vanilla greek yogurt (or plain or strawberry)
2 Tbsp milk
1 egg
1/2 tsp vanilla extract
1 Tbsp unsalted butter, melted
strawberry donut frosting (recipe below)
red sprinkles (optional)
Strawberry Donut Frosting
3-4 large strawberries
1 Tbsp strawberry jam
1 Tbsp milk (or half-and-half)
1 – 2 cups confectioners’ sugar, sifted
Tips
Donuts are best served fresh the same day.
Directions
Pre-heat oven to 325 degrees. Spray donut pan (or muffin pan) with non-stick spray. Set aside.
In a large bowl, mix together flour, sugar, and baking powder. Set aside.
In a small bowl, whisk together the yogurt, milk, egg, vanilla, and melted butter. Slowly mix wet ingredients into dry- just until fully combined. Do NOT overmix.
Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Fill the donut cavities about 2/3 full.
Bake 8 to 11 minutes until donuts are set and golden brown. They will spring back when touched. Mine took exactly 10 minutes.
Allow to cool slightly before removing from pan, about 5 minutes.
Dip donuts into strawberry frosting 1-3 times, depending on how thick you’d like them frosted. Top with sprinkles.
Serving Size: 6-8 donuts
Number of Servings: 6
Recipe submitted by SparkPeople user DUTCHBUTT.
In a large bowl, mix together flour, sugar, and baking powder. Set aside.
In a small bowl, whisk together the yogurt, milk, egg, vanilla, and melted butter. Slowly mix wet ingredients into dry- just until fully combined. Do NOT overmix.
Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Fill the donut cavities about 2/3 full.
Bake 8 to 11 minutes until donuts are set and golden brown. They will spring back when touched. Mine took exactly 10 minutes.
Allow to cool slightly before removing from pan, about 5 minutes.
Dip donuts into strawberry frosting 1-3 times, depending on how thick you’d like them frosted. Top with sprinkles.
Serving Size: 6-8 donuts
Number of Servings: 6
Recipe submitted by SparkPeople user DUTCHBUTT.