This recipe, adapted from Waylynn Lucas, pastry chef and co-owner of Fonuts in Los Angeles, uses a doughnut pan, which is available at home goods stores. You can also bake the batter in a muffin tin.
Serves 12
Ingredients
- 2 cups flour
- 1 cup cane sugar
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup canola oil
- 3/4 cup buttermilk
- 1 tsp. vanilla extract
- 2 eggs
- 1 tsp. vinegar
- 3/4 cup finely chopped strawberries, divided
- 1 cup powdered sugar
Directions
Active time: 10 minutes
Total time: 30 minutes
Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking soda, and salt. In a medium bowl, stir together oil, buttermilk, vanilla, and eggs, then add to dry ingredients. Stir just until combined, add vinegar, and mix thoroughly. Fold in ½ cup strawberries. Lightly grease a doughnut pan (if your pan has 6 holes, work in 2 batches). Fill molds three-quarters full and bake until golden brown, about 12 minutes.
Meanwhile, make glaze: Whisk together remaining ¼ cup strawberries, powdered sugar, and 1 Tbsp. water, adding more water if necessary. Place doughnuts on a cooling rack set on a sheet tray and spoon glaze on tops. Let dry 5 minutes before serving.
Amazing Treats to Try Today
Printed from Oprah.com on Wednesday, June 19, 2013
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