The strawberry season in Minnesota has been amazing this year! We are knee-deep in berries here, because I love to take my boys to pick strawberries every summer.
What You Need:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 cup plain yogurt
2 Tbsp. melted unsalted butter
1 Tbsp. vanilla extract
1 1/2 cup pureed strawberries
— 2-3 cups powdered sugar for coating after baking
*Note: This recipe makes about 18 standard donuts, and a few dozen mini donuts. If you don’t want that many, the recipe can easily be cut in half.
To puree the strawberries, I just clean them and take the greens off, then use an immersion blender to make the puree. You could also use a regular blender. You could also use frozen strawberries that you have defrosted instead of fresh berries.
For the donut batter, simply combine all of the ingredients – except the powdered sugar – in a medium-sized bowl. (I usually whisk the eggs before adding the remaining ingredients.)
Spoon the batter into a zip-top baggie. Snip off a corner, and squeeze the batter into prepared donut pans or a countertop donut maker.
Bake the donuts according to the pan/maker instructions. (For my donut pans, that is 5-7 minutes at 425-degrees (F). And for my mini maker it’s 1-2 minutes.)
Remove from the pan to a cooling grid, then immediately drop them into a gallon-sized bag loaded with powdered sugar.
Ask the nearest six-year-old to shake the donuts well. (Or you could do it yourself, but this way is much more fun!)
Remove them from the bag again to a cooling grid. (I recommend placing it over a cookie sheet so that you can reuse all of the powdered sugar that falls off.)