Strawberry-Glazed Doughnuts
6
Points®
Total time: 35 min • Prep: 10 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Pulverized freeze-dried strawberries add concentrated fruity flavor to the doughnut batter and glaze. The glaze doesn’t set up firm; it remains tacky due to the berries so if you’re storing leftovers, be sure to keep them in a single layer.
Ingredients
Cooking spray
4 spray(s)
Freeze-dried strawberries
0.5 cup(s)
All-purpose flour
0.75 cup(s)
Sugar
2.5 Tbsp
Baking powder
1 tsp
Table salt
0.25 tsp
1% low fat milk
0.5 cup(s)
Vanilla extract
1 tsp
Egg(s)
1 large egg(s)
Powdered sugar (confectioner's)
0.25 cup(s)
Instructions
1
Preheat the oven to 375°F. Coat a silicone doughnut pan with 6 slots (¼-cup capacity each) with cooking spray.
2
Place the strawberries in a mini food processor or blender; process on high speed until finely ground to a powder (a few small chunks are OK). Scoop 1 tbsp powdered strawberries into a small bowl and set aside.
3
In a medium bowl, whisk together the remaining powdered strawberries, flour, granulated sugar, baking powder, and salt. In a small bowl, whisk together 6 tbsp milk, vanilla, and egg. Add the milk mixture to the flour mixture; stir until well combined. Divide the batter evenly into the prepared pan, smoothing into an even layer in each slot.
4
Bake until a toothpick inserted into the center of each doughnut comes out clean, 10 to 12 minutes. Let the doughnuts cool in the pan for 2 minutes; invert the doughnuts onto a wire rack. Cool to room temperature, about 15 minutes.
5
Add the powdered sugar to the small bowl with the reserved powdered strawberries. Stir in the remaining 2 tbsp milk. If the mixture is too thick, stir in water ¼ tsp at a time. Spread the glaze evenly over the doughnuts.
6
Serving size: 1 doughnut
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