Recipe and photos by Brandon Matzek
Seeing fresh summer produce hitting market stands across the city makes my culinary senses start to buzz. And when I’ve got a wonderfully sweet stash of ripe strawberries on hand, I like to make these Strawberry Buttermilk Doughnuts.
(They’re baked, not fried, which makes them healthy... right?)
This recipe starts with a handful of fresh strawberries being tumbled into a food processor, and then blitzed to a chunky puree. Some of the puree is mixed into tangy buttermilk doughnut batter flavored with lemon and vanilla. The rest is mixed into a sweet, buttermilk glaze that, when drizzled over the doughnuts, looks like a candy coating flecked with bits of red. Each bite of these light and airy doughnuts is sweet, tart and incredibly flavorful.
This recipe calls for a special doughnut pan. I purchased mine on Amazon.com; others are available at Williams-Sonoma, Sur La Table, Target, or Bed, Bath & Beyond.
Strawberry Buttermilk Doughnuts
1/3 cup sugar
1/2 tsp. fine grain sea salt
2 tbsp. unsalted butter, melted
1/3 cup buttermilk, plus more as needed
1/2 tsp. vanilla
1/2 tsp. lemon juice
For the glaze:
2 cups confectioners’ sugar, sifted
2 tbsp. buttermilk
Preheat the oven to 350°F. Place a rack in the middle of the oven and lightly grease a doughnut pan (I used non-flavored cooking spray). Place sliced strawberries in a small food processor, and pulse until finely chopped (or a chunky puree). Chopping by hand also works fine. Measure 1/4 cup of finely chopped strawberries for the doughnut batter, and another 1/4 cup for the glaze. Save leftovers for morning pancakes or evening ice cream.
Sift flour, baking powder and baking soda into a large bowl. Whisk in sugar and sea salt, then set aside. In a medium bowl, whisk together butter, buttermilk, vanilla, lemon juice, egg and 1/4 cup finely chopped strawberry until well combined. Add the liquid mixture to the bowl with the dry ingredients, stirring just until combined. Do not overmix here. If the mixture looks a little on the thick side, stir in a splash of buttermilk to loosen it up a bit.
Bake and cool.
Fill the wells of the doughnut pan 3/4 of the way with batter. I used a pastry bag here; a spoon works, too. Bake until the doughnuts spring back when touched (9-10 minutes), and the bottoms of the doughnuts (the side that’s cooking in the well) are lightly golden. Let the doughnuts cool for 2 minutes in the pan, and then transfer to a rack to cool completely.
While the doughnuts are cooling, prepare the glaze. In a small bowl, whisk together confectioners sugar and buttermilk until smooth. Stir in 1/4 cup finely chopped strawberry. Dip one side of each doughnut into the glaze, and then place back on the cooling rack. I set my cooling rack over a piece of parchment paper to catch dripping glaze. Let the glaze set, and enjoy.