Glazed Strawberry Donuts

• Large egg – 1 (approx. 50g)
• Salted butter, melted – ¼ cup (60g)
• Vanilla extract – 2 teaspoons (8g)
• All-purpose flour – 1 cup (120g)
• Brown sugar – ½ cup (100g)
• Baking powder – 1 teaspoon (4g)
• Chopped fresh strawberries – 1 cup (166g)

• Powdered sugar – 1 cup total (125g)
• Sautéed strawberries – 2 tablespoons (25g)

• Powdered sugar – ½ cup (62g)
• Oat milk – 2 tablespoons (30ml)

Chop 1 cup of fresh strawberries. In a small pan over low heat, sauté the strawberries with 2 tablespoons of water until they break down into a jam-like consistency. Let cool to room temperature. Set aside 2 tablespoons of this mixture for the glaze.

In a large bowl, whisk together the brown sugar, egg, vanilla extract, sautéed strawberries (reserving 2 tbsp), and melted butter for about 3 minutes, or until the sugar is mostly dissolved.

Add the flour and baking powder into the bowl and mix until a thick batter forms. Transfer the batter into a piping bag.

Spray a donut pan with non-stick spray and pipe the batter into each mold. Fill to the top of each mold (the batter won’t rise much).

Bake at 350°F (177°C) for 10–12 minutes, or until the tops are lightly golden. Allow to cool completely.

For the strawberry glaze, mix the reserved 2 tablespoons of sautéed strawberries with ½ cup of powdered sugar. Dip cooled donuts into the glaze.

Optional: If the strawberry glaze is too thin or absorbs into the donut, make a second glaze by whisking together 2 tablespoons of oat milk and ½ cup of powdered sugar. Dip donuts again for a more opaque coating.

Tips & Notes:

Donuts won’t rise much, so fill molds generously.