Description
Soft, golden donuts crisp at the edges welcome a glossy pink glaze laced with fresh berry tang, creating a playful crunch and a melt-in-your-mouth center that tastes like summer.
Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 cups vegetable oil
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 3 tablespoons fresh strawberry puree
- 1 teaspoon lemon juice
- a few drops pink food coloring (optional)
Instructions
- In a large bowl whisk together flour, granulated sugar, baking powder, salt, and nutmeg.
- In a separate bowl beat milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.
- Lightly flour a clean surface and roll the dough to 1/2 inch thickness.
- Use a donut cutter to cut out donut shapes and holes.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Carefully fry donuts for 1 to 2 minutes per side until golden brown.
- Remove donuts with a slotted spoon and drain on a wire rack set over paper towels.
- To make the glaze, whisk powdered sugar, melted butter, strawberry puree, lemon juice, and food coloring until smooth.
- Dip the cooled donuts into the glaze, allowing excess to drip back into the bowl, then set on the rack to dry.
Notes
- Make sure oil temperature stays between 350°F and 360°F for even frying.
- Adjust the amount of strawberry puree for a more vibrant color and flavor.
- Donuts are best enjoyed fresh within a few hours of frying.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.