Whenever I make doughnuts, I wonder to myself why I don’t make them more often. They’re easy, fairly quick, and always welcomed by a stampede of eager taste testers! They’re also insanely customizable (a bonus for bakers who bore easily, like me).
The last doughnuts I shared with you were a Spiced Cake with a Whisky Glaze. Their flavours were warm and complex. Today’s recipe is the complete opposite, bright and simple, but just as moreish! The doughnut itself is plain vanilla, so to really let that strawberry icing shine. I loved it’s pretty pink colour and couldn’t help but think how perfect the doughnuts would be for a princess party… Don’t think that is a deterrent for masculine tastes though. Dave powered through half the batch himself and has been
asking hounding me for more ever since.
The icing’s flavour (and colour) comes from strawberry jam, so choose one with strawberries (not sugar) listed as the first ingredient… Also, I used the small bowl of my food processor to puree the strawberries and sugar together (a blender might work, but I haven’t tried it). You want to process the mixture until it becomes smooth and shiny. I found that the longer I processed it, the better the flavour became. At first, I actually thought that the icing was a fail, because it tasted too much like powdered sugar, but after processing it for longer, the strawberry flavour popped.
If you try this recipe snap a picture and tag me @themisfitbaker on Instagram. I’d love to see 😃
Strawberry Iced Vanilla Doughnuts
Recipe Type: dessert
Makes: 6 doughnuts
- 1 1/2 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/3 cup Vegan Butter (I use Earth Balance)
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 3/4 cup Vegan Sour Cream*
- 1 1/2 cup Powdered Sugar
- 2 tbsp Strawberry Jam**
- 4 – 6 tsp Water
Pre-heat oven to 350°F and grease doughnut pan.
Whisk together the flour and baking powder. Set aside.
Using an electric mixer, beat the vegan butter until soft. Add the sugar and vanilla, and beat until light and fluffy. Alternately add the flour mixture and the sour cream to the butter mixture (beginning and ending with the flour), beating on low speed just until combined after each addition.
Divide the batter evenly among the doughnut pan cavities. I find it’s easiest to fill and use a pastry bag to do this. Using a pastry bag also helps to create a nicer doughnut shape than simply spooning the batter into the pan.
Bake for 12 – 15 minutes, until an inserted toothpick comes out clean. Allow the doughnuts to cool for 10 minutes before gently releasing and transferring them to a cooling rack. Cool completely before glazing.
Puree the jam, sugar, and 4 teaspoons of water together until smooth and shiny, stopping to scrape down the sides when necessary. If needed, blend in 1/2 teaspoon of water at a time, until desired consistency has been reached. The icing should be very thick, it will be fluid but move very slowly.
To ice the doughnuts, take one in your hand and, using a spoon, spread a thick layer of icing over top (the icing should slowly run over the sides by itself). Return the doughnut to the rack and allow the glaze to set. Because the icing is very thick, do not try to dip the doughnuts. Doing so may result in crumby icing and broken doughnuts.
Best eaten the same day but keeps well, tightly covered, for up to 2 days.
*I used (and recommend) my easy homemade sour cream, but am sure that a store bought one will also work. Alternately, I have substituted a thick plain dairy-free yogurt with great results (I used unsweetened coconut Yoso).
**Choose a good quality jam, with strawberries listed as the first ingredient (not sugar). I used Crofter’s Organic Strawberry.