Featured Recipe: Strawberry Rose Donuts



For the donuts

  • 2 1/2 cup flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 tsp salt
  • 1/2 cup Minerva dairy butter, softened and salted
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon rose water
  • 1/2 cup of milk
  • 1/2 cup sour cream
  • 1 1/2 cups freeze-dried strawberries

For the strawberry frosting

  • 2 cups powdered sugar
  • 2-3 tablespoons of strawberry puree


For the donuts

  1. Preheat the oven to 350 degrees.
  2. Start by creaming 1/2 cup softened salted butter and 1 1/2 cups granulated sugar together in a medium bowl.
  3. Then add 2 eggs, 1 teaspoon of vanilla and 1/4 teaspoon of rose water and mix.
  4. Mix 1/2 cup sour cream and 1/2 cup milk. Put aside.
  5. In a small bowl, combine 2 1/2 cups flour, 1/4 tsp baking soda, 1 tsp baking powder, and 1/4 tsp salt.
  6. Add the dry ingredients to the wet ingredients a little at a time until everything is incorporated.
  7. Grind 1 1/2 cups of freeze-dried strawberries. Sift them into the batter and mix until combined.
  8. Transfer the donut batter to a piping bag fitted with a large tip. Pour the batter into a greased donut pan, 3/4 full. Bake donuts at 350 degrees for 11 to 13 minutes or until a toothpick comes out clean from the center.
  9. Let them cool in the pan for a few minutes, then transfer them to a cooling rack to cool completely.

For the strawberry frosting

  1. While they cool, make the glaze by pureeing a few strawberries, enough to make 2-3 tablespoons of puree.
  2. Add 2 cups of powdered sugar to a bowl and add 2 tablespoons of strawberry puree. Mix until all the powdered sugar is dissolved. If it is too dry, add a little strawberry purée. It should be a very thick frosting.
  3. Dip each donut in the glaze. Sprinkle each donut with crushed freeze-dried strawberries if desired. Let the frosting set then serve.

Recipe courtesy of Ginny Dyer of In Bloom Bakery


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