Part One: Pink Strawberry Glaze and Blueberry Cake Doughnuts

So Emily and I both decided to make doughnuts today... too bad there isn't a way we could taste each other's to decide the winner!


In ABQ we decided to make two kinds, each our favorite: cake doughnut with pink frosting for me and blueberry cake for Clinton.  We made the same batter for both (adding the blueberries to the mix after the plain cake had been baked).  

Finished doughnut- delicious!

We didn't have a doughnut pan, so we used an oversized muffin tin and then used a tall shot glass to cut out the middle!  Gotta make what you have work :)


This recipe makes about 12 doughnuts depending on the size.  But, the Pink Strawberry Glaze takes a bit more time than the doughnuts, so we got started on that first.

Ingredients:

1 bag (20-ounce) Frozen Strawberries

1/2 cup sugar

1 1/2 cups Confectioners' Sugar

2 tablespoons Unsalted Butter, softened (we omitted this)

1/4 teaspoon Pure Vanilla Extract

To make the glaze:   Yields ~3/4 cup glaze


Place strawberries and 2 tablespoons water in a small saucepan and cook over medium heat until thick — about 30 minutes. 


At this point, you can run the contents through a food mill and strain into a small saucepan if you want.  We chose to skip this and keep the bits of strawberry goodness in the frosting. 


Add 1/2 cup sugar and cook until sugar dissolves and mixture thickens to a syrup — about 15 more minutes. 


Combine powdered sugar, butter, vanilla, and 4 tablespoons of the syrup in a medium bowl and whisk until smooth. Use immediately.

This glaze was fantastic!  Just the right consistency and very similar to an actual doughnut shop.  We ended up glazing all 12 of our doughnuts and had plenty of glaze left over.  

Creating the strawberry glaze 

Now on to the the doughnuts!

Ingredients:

• 1 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 3 cups all-purpose flour
• 1 cup buttermilk
• 3 eggs
• 1 tablespoon honey
• 1/2 cup butter, melted

Directions:

Preheat the over to 400 degrees and lightly grease your baking pan. 

In a medium bowl (I put mine straight into my Kitchen Aid mixer), mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.

Bake 12 minutes in the preheated over until golden brown.

*We started with the plain doughnuts first, and then folded the blueberries into the batter for round two as you can see in the following picture.
  

    

Here are the doughnuts straight of of the oven!

Final products are pictured below!  Who knew making doughnuts was so easy?  As a caution, remember these are baked and not fried, so the taste reflects that.  A doughnut pan would be nice, but by no means is necessary to make these as any shape will do.  We also put glaze on the "doughnut holes" that were cut out from the center, perfect little bites!  

The best part- the combinations of doughnut types on this batter are limitless! 
A definite try again.

happy eating :) xoxo b