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

From the April 2012 issue of O, The Oprah Magazine

NEXT STORY

Next Story