Ingredients
1cupall-purpose flour,spoon & leveled
6tbspgranulated sugar
1tspbaking powder
4tbspvanilla Greek yogurt,or plain or strawberry
2tbspmilk,I used vanilla almond milk
1egg
½tsppure vanilla extract
1tbspunsalted butter,melted
4strawberries
1tbspstrawberry jam
2cupsconfectioners’ sugar,sifted
red sprinkles,optional
Preparation
Preheat oven to 325 degrees F. Spray donut pan with non-stick spray.
Set aside. In a large bowl, mix together flour, sugar, and baking powder. Set aside.
In a small bowl, whisk together the yogurt, milk, egg, vanilla, and melted butter.
Slowly mix wet ingredients into dry-just until fully combined. Do NOT overmix.
Use a pastry bag fitted with a large round tip to pipe the batter into a 6-donut pan.
Fill the donut cavities about 2/3 full.
Bake 8 to 11 minutes until donuts are set and golden brown. They will spring back when touched.
Allow to cool slightly before removing from pan, about 5 minutes.
Dip donuts into strawberry frosting 1 to 3 times, depending on how thick you’d like them frosted. Top with sprinkles.
Slice strawberries and puree with 1 tbsp strawberry jam.
Slowly stir in 1 cup sifted confectioners’ sugar, adding more until you reached the desired consistency and coloring.
Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
