Strawberry Cake Mix Donuts Recipe 425

BAKED STRAWBERRY DONUTS RECIPE - (4/5)

Steps:

• Preheat oven to 425°F. Grease a 6-doughnut pan with baking spray. To make doughnuts combine dry ingredients in a large bowl and whisk together. Create a well in the center of the dry ingredients and add in milk, egg, butter, and maple syrup. Stir until well combined. Stir in strawberry mixture, starting with 1/2 of it and adding more only if needed. Batter should be wet, but not runny. Put dough into a pastry bag or plastic bag and snip approximately 1-inch off end. Pipe batter into each well, reserving extra batter. Bake for 7-9 minutes until doughnuts spring back when touched. Let cool five minutes and turn onto a cooling rack to cool completely. While doughnuts are cooling make glaze. To make glaze, stir all ingredients together until smooth. When doughnuts are cooled dip each into glaze (twice if you want to be naughty about it) and place back on cooling rack to let glaze set. When glaze has set enjoy!

STRAWBERRY CAKE MIX DONUTS RECIPE - (4.2/5)

Steps:

• Preheat your mini donut maker or your oven to 350°F, and spray donut maker or pan with cooking spray. Add all donut ingredients to a large mixing bowl and beat with hand mixer until you attain a uniform mixture, about 60 seconds. Pour donut batter into a Ziploc bag, then snip off the end and use it to pipe donut batter into pan/donut maker. Bake in donut maker or your oven for 3-4 minutes, or until a toothpick inserted into a donut comes out clean. Let cool on wire rack while you make the glaze. GLAZE: Whisk together sugar and cream until thick glaze forms. Add a little more heavy cream if mixture is too thick, or a little more powdered sugar if too thin. Dip half of donut into frosting, then cover with sprinkles and let sit until dry.

BAKED STRAWBERRY DOUGHNUTS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside.
• Whisk together the flour, baking powder, and salt. Set aside.
• Whisk together the egg and sugar until combined. Add the buttermilk, oil, and vanilla, and whisk until combined.
• Add the dry ingredients, and mix until just combined. Do not overmix. Fold in the strawberries.
• Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean.
• Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
• Puree the chopped strawberries until smooth with a few tiny bits. Add the vanilla, and icing sugar, and mix until combined. Add milk, 1 tablespoon at a time, until the glaze is at your desired thickness.
• Dip each doughnut into the glaze, and leave to set on the wire rack.

BAKED STRAWBERRY DONUTS

Steps:

• Preheat oven to 350 degrees F. Spray donut pan with nonstick spray.
• Mix together oil, buttermilk, eggs, sugar, salt, baking powder and vanilla until combined. Stir in flour and continue to mix until smooth.
• Add chopped strawberries, and mix gently with a wooden spoon.
• Fill the donut pans up about 3/4 of the way.
• Place donuts in oven and bake for 17 minutes.
• Remove from oven, let cool for 10 minutes, then remove donuts from pan.
• Put sugar and cinnamon in a sandwich bag. One at a time, drop your donuts in bag and shake lightly to cover.
• Eat right away or store in container. Donuts will stay fresh for 2-3 days.

HOMEMADE STRAWBERRY GLAZED DONUTS

Steps:

• Begin heating 3-4 cups canola oil on the stovetop over medium low heat. I like frying donuts in my cast iron skillet since it retains heat so well.
• Mix the butter and sugar together. Add in eggs, one at a time, mixing in between additions. Add in milk and vanilla and mix to combine.
• Add in dry ingredients and mix until well incorporated. Let dough rest for 10 minutes.
• Flour countertop liberally. Transfer dough onto flour and sprinkle top with additional flour. Knead for 2-3 minutes, adding flour in small amounts until dough is easier to handle and less sticky. (The dough will still be somewhat sticky, but manageable. One of the tricks to delicate, soft donuts is not over mixing/ over kneading and not adding in too much flour. Between sprinkling the countertop and the flour on the dough, you'll likely use an additional 1/4 cup of flour.)
• Roll dough out just a few times until it's about 1/2" thick. Use 2 different biscuit cutters to cut round donut shapes and set uncooked donuts and donut holes aside. (I made large round donuts using the smallest circle cutter and the 3rd largest, then made mini donuts by cutting a larger middle hole into the donuts I just cut.)
• Once oil reaches 325-330 degrees F, begin frying 3-4 donuts at a time. Let cook 2-3 minutes on one side, then flip donuts and cook an additional 2-3 minutes. Donut holes will cook much faster, usually 3 minutes total.
• Transfer cooked donuts to a plate lined with paper towels. Cool slightly.
• Whisk strawberry glaze ingredients together. Dip semi-cooled donuts in, making sure to coat well. Donuts taste best when eaten immediately, while still warm and dripping with gooey glaze! Store leftovers in an airtight container. Leftover donuts will soften, but they'll still be delicious.

BAKED DONUT RECIPE

Steps:

• Preheat oven to 425 degrees. Spray 12 cavities of donut pans with non-stick cooking spray, set aside.
• In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside.
• In a seperate large mixing bowl whisk together 4 Tbsp butter, the vegetable oil and sugar. Mix in eggs and vanilla extract.
• Whisk in 1/3 of the flour mixture, blending just to combined, mix in 1/2 the buttermilk just to combined, followed by 1/3 of the flour mixture, 1/2 the buttermilk, then last 1/3 of the flour mixture. Batter should be slightly lumpy, don't over-mix.
• Pour mixture into a piping bag (fitted with a large round tip if preferred). Pipe into donut cavities filling about 1/4-inch to the top.
• Bake in preheated oven until toothpick inserted into center comes out clean, about 7 - 8 minutes.
• Let cool in pan for a few minutes then invert onto wire racks to cool.
• For the glaze, in a small mixing bowl whisk together powdered sugar, butter, milk and vanilla. Thin with more milk as needed to reach a nicely spreadable consistency.
• Spoon and spread mixture over donuts, decorate with sprinkles right away if using. Let glaze set at room temperature.
• Donuts are best served the day the are prepared.

STRAWBERRY BUTTERMILK DOUGHNUTS RECIPE

Steps:

• Preheat oven to 425 degrees. Lightly grease cake donut pans with non stick cooking spray (I used 2 Wilton doughnut pans that hold 6 doughnuts each)
• In a large bowl combine flour, sugar, baking powder, salt, and nutmeg. Mix until well blended.
• In another bowl combine the melted butter, eggs, buttermilk, vanilla, and strawberry jam
• Add the wet ingredients with the dry ingredients. Mix until combined, then fold in diced strawberries. Carefully spoon mixture into doughnut pans, filling 3/4 full.
• Bake for 7 to 9 minutes or until toothpick inserted comes out clean.
• Cool on a wire rack. Then make the glaze while the doughnuts are cooling.