These aren’t just muffins baked in a donut pan. Even though they are not a traditional fried donut, whipping the egg whites gives them a lovely light texture, and even using frozen berries the glaze puts them over the top. Of course, the sprinkles are mandatorily optional.
- 2 cups flour
- 3/4 cup granulated white sugar, divided
- 1 + 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup buttermilk
- 2 eggs, separated
- 1/8 tsp cream of tartar (optional)
- 2 TBSP butter, melted
- 1/4 cup fresh or frozen (thawed) strawberries, sliced
- 1 TBSP water
- 1/2 tsp lemon juice
- 1 TBSP granulated white sugar
- 1 TBSP light corn syrup
- 3 cups powdered sugar
- Multi-color and/or chocolate sprinkles (optional)
- Preheat the oven to 425f and grease or baking spray two 6-count donut pans.
- In a large mixing bowl, sift together the flour, 1/2 cup sugar, baking powder, and salt.
- In a separate bowl or measuring jug, whisk together the buttermilk, egg yolks, and butter.
- In a separate bowl, beat the eggs whites and cream of tartar (if using) until soft peaks form.
- Gradually add the remaining 1/4 cup of granulated white sugar to the egg whites and beat to stiff peaks.
- Add the buttermilk mixture to the dry mixture and whisk until the batter is smooth and no pockets of dry ingredients remain.
- Gently fold the egg whites into the batter 1/3 at a time.
- Fill each donut well of the prepared donut pans 3/4 full (see notes).
- Bake in the middle of the preheated oven for 8 minutes, or until the tops of the donuts spring back when gently pressed.
- While the donuts are baking, make the glaze.
- Place the strawberries, water, lemon juice, and sugar into a blender or a food processor. Blend/process into a liquid.
- Strain the strawberry liquid into a mixing bowl, add the corn syrup and powdered sugar.
- Whisk until you have a smooth glaze. It should be the consistency of white glue, if it is too thick add a 1/2 teaspoon of water at a time until it is right.
- Cool the donuts for 3 minutes in the pan, and for 2 minutes on a cooling rack.
- Dip a warm donut into the glaze and then place onto the cooling rack. If using, add sprinkles immediately so they stick.
- Repeat with the other donuts, whisking the glaze in-between as needed (so it doesn’t set in the bowl).
- Store completely cooled donuts covered loosely at room temperature for a day or two.
Makes 12 Donuts
- It’s easier to fill the donut pans if you use a pastry bag or even a zip-top back with the corner cut off.
- You shouldn’t cover the middle bit of the donut well with batter.
- You could use raspberries or blueberries or a combination of berries for the glaze.