Ingredients
2tbspbutter,at room temperature
2cupsall-purpose flour,plus more for doughnut pan
½cupgranulated sugar
½tspbaking soda
½tspsalt
¾cupbuttermilk
¼cupvegetable oil,plus 2 tablespoons
1tspvanilla extract
2eggs,large
⅔cupstrawberries,finely chopped
3cupspowdered sugar
½cupstrawberries,finely chopped
½cupfreeze dried strawberries,finely crushed to powder
Preparation
Preheat oven to 375 degrees F. Butter doughnut pans with room temperature butter, then sprinkle lightly with flour and shake upside down to remove excess flour.
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt, make a well in the center of the mixture, and set aside.
In a separate mixing bowl, whisk together buttermilk, vegetable oil, vanilla, and eggs then pour into well in the flour.
Using a wooden spoon, stir the mixture just until combined, then fold in ⅔ cup of finely chopped strawberries.
Spoon 2½ tablespoons of batter evenly into each well of the doughnut pans. Bake in preheated oven for 11 to 13 minutes until toothpick inserted into center of doughnut comes out clean.
Allow cooling for several minutes in a doughnut pan then invert onto a wire cooling rack to cool completely.
Once cool dip top halves of doughnuts into the glaze and allow some of the excess to run off, then return to a wire rack, the glazed side facing upward.
Transfer doughnuts to the freezer to allow the glaze to set for about 5 minutes.
Prepare glaze just before dipping cooled doughnuts. In a mixing bowl, combine ½ cup of finely chopped strawberries and half of the powdered sugar. Stir until the mixture starts to become moistened, then allow to rest for 1 minute.
Add in remaining powdered sugar and freeze dried strawberry powder and stir until well combine. Use glaze immediately.
