Ingredients
For the Donuts
- 2 1/2 cup flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup softened, salted Minerva Dairy butter
- 1 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp rose water
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 cup freeze dried strawberries
For the Strawberry Glaze
- 2 cup powdered sugar
- 2-3 tbsp pureed strawberries
Directions
For the Donuts
- Preheat oven to 350 degrees.
- First start by creaming 1/2 cup of softened, salted butter and 1 1/2 cups of granulated sugar together in a medium sized bowl.
- Then add in 2 eggs, 1 tsp of vanilla and 1/4 tsp of rose water and combine.
- Mix in 1/2 cup of sour cream and 1/2 cup of milk. Set aside.
- In a small bowl mix 2 1/2 cups of flour, 1/4 tsp of baking soda, 1 tsp of baking powder and 1/4 tsp of salt together.
- Add the dry ingredients to the wet ingredients a little at a time until all is incorporated together.
- Grind 1 1/2 cups of freeze-dried strawberries. Sift them into the batter and mix until all is combined.
- Transfer the donut batter into a piping bag fitted with a large tip. Pipe the batter into a greased donut pan, 3/4 of the way full. Bake the donuts at 350 degrees for 11-13 minutes, or until a toothpick comes out clean from the center.
- Let them cool in the pan for a few minutes and then transfer them to a cooling rack to completely cool.
For the Strawberry Glaze
- While they are cooling make the icing by pureeing a few strawberries, enough to make 2-3 tbsp of puree.
- Add 2 cups of powdered sugar in a bowl and add 2 tbsp of the strawberry puree. Mix until all the powdered sugar is dissolved. If it is too dry add a little bit more of the strawberry puree. It should be a very thick icing.
- Dip each donut in the glaze. Sprinkle each donut with crushed freeze-dried strawberries if you desire. Let the glaze set and then serve.
Recipe courtesy of Ginny Dyer of In Bloom Bakery
