Baked Strawberry-Ginger Glazed Doughnuts

by Erin

You don’t need a vat of oil to make doughnuts at home. These baked strawberry-ginger glazed doughnuts are just as good as their fried cousins.

Baked Strawberry-Ginger Glazed Doughnuts 3

I know that I’m late to the party for National Doughnut Day but these babies were worth the wait. I adore blueberry glazed doughnuts so after picking several pounds of strawberries when my mom and step dad came to visit it just seemed like the logical next step. Granted, I first made a batch of homemade strawberry syrup but that was just with the ugly ones.

Baked Strawberry-Ginger Glazed Doughnuts 1

To sweeten the deal I added some ginger which added just a little zing to the sweetness. You too can get your hands on some ginger and a slew of other herbs by entering my giveaway for a package of Gourmet Garden! This is actually a belated giveaway that was supposed to be paired up with #FreshTastyValentines but slipped through the cracks. Valentine’s Day in June anyone?

Baked Strawberry-Ginger Glazed Doughnuts 2

One year ago: Slow Cooker Honey Gold Chicken Wings

Five years ago: Blueberry Blondie Cheesecake Bars

BAKED STRAWBERRY-GINGER GLAZED DOUGHNUTS

Makes approximately 16

Ingredients:

DOUGHNUTS

1 cup whole wheat flour

1 cup unbleached all-purpose flour

1/2 cup sugar

1-1/2 tsp baking powder

3/4 cup low-fat buttermilk

2 eggs

1/4 cup honey

2 Tbsp unsalted butter, melted

2 tsp ginger paste

1 tsp vanilla extract

3/4 cup strawberries, coarsely chopped

GLAZE

6 medium sized strawberries, puréed (about 1/4 cup purée)

2 cups powdered sugar

Directions:

  1. Preheat the oven to 400°F. Coat 2 doughnut pans with non-stick spray and set aside.
  2. In a large bowl, whisk together the flours, sugar, and baking powder. in another bowl, combine the remaining ingredients. Pour the wet ingredients over the dry ingredients stir until just combined.
  3. Spoon or pipe the batter into the prepared pans, filling each mold about 2/3 full.
  4. bake for 10-12 minutes, until golden brown on the bottom. Allow the donuts to cool in the pan for about 3 minutes before removing onto a cooling rack.
  5. In a medium bowl, whisk the strawberry puree and powdered sugar together. Dip doughnuts into the glaze, and allow to set for about 10 minutes. Serve immediately.

Source: Adapted slightly from Fearless Homemaker.

Disclosure: I was provided with complimentary Gourmet Garden product as part of #FreshTastyValentines. Giveaway provided by Gourmet Garden. ALl thoughts and opinions are my own.
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12 comments

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12 comments

Joanie B June 17, 2016 - 10:14 am

Love baked donuts! And adding strawberries? Perfect for summer! And you have a chocolate PB version too???!!! Thank you!

Reply
spiffycookie June 17, 2016 - 10:35 am

My pleasure, enjoy!

Reply
Amy @ Fearless Homemaker June 15, 2016 - 12:16 pm

These look amazing, and I love your addition of ginger. Brilliant!

Reply
spiffycookie June 15, 2016 - 2:43 pm

Thanks for the awesome recipe ;-)

Reply
Dad June 10, 2016 - 3:36 pm

These really look good. I got out my donut pans to try this one out.

Reply
spiffycookie June 13, 2016 - 10:36 am

Woohoo! Let me know how they turn out.

Reply
Bethany June 9, 2016 - 11:57 pm

I like spices more, honestly, but I also like ginger and tarragon.

Reply
spiffycookie June 13, 2016 - 10:41 am

Bethany, they have all kinds of spices including basil, oregano, and pretty much every other that I use on a regular basis.

Reply
Jessica @ A Kitchen Addiction June 9, 2016 - 10:35 am

Love the strawberry ginger combo!

Reply
Tracey A. June 9, 2016 - 1:15 am

OHHHHHH! Herbs! I love cilantro in salsa!

Reply
Leslie June 8, 2016 - 6:22 pm

I use basil a lot. I do not care for cilantro or parsley, so I always sub basil. It is a tasty substitute in guacamole.

Reply
Carly June 8, 2016 - 11:00 am

My favorite herb to cook with is basil. I like to sprinkle it on the top of recipes.

Reply

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