Click on a category to see more recipes in this category
Ingredients
Donuts
2 Cups all-purpose flour
3/4 Cup granulated sugar
2 Teaspoons baking powder
1 Teaspoon salt
1/2 Teaspoon baking soda
4 Tablespoons cold butter, cut into cubes
2 Large eggs
1 Cup sour cream
2 Teaspoons vanilla extract
Glaze
1 Cup fresh strawberries, hulled
2 - 3 Cups powdered sugar (depending on how thick you want your glaze)
Instructions
Donuts
Preheat oven to 350�F. Generously grease two 6-cavity donut pans. Set aside.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt and baking soda. With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate medium mixing bowl, beat the eggs, sour cream and vanilla until well combined. Pour the egg mixture into the flour mixture; mix well.
Carefully transfer the batter into a large zip-top bag. Squeeze out as much air as possible while sealing the bag. Snip one corner from the bag and pipe the batter into the prepared pans, filling each cavity about two-thirds full.
Bake for 9-11 minutes. Allow the donuts to cool in the pan for 5 minutes then carefully transfer them to a cooling rack to cool completely.
Glaze
Puree the strawberries in the bowl of a food processor. Add the powdered sugar and blend until combined. Transfer the glaze to a shallow bowl. Dip tops of cooled donuts in the glaze and replace on the cooling rack with glaze side up.
Makes 12 donuts