Strawberry Blush Donuts (Edit recipe)

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I wanted these strawberry donuts to taste like strawberries! So, I made strawberry infused milk instead of just regular almond milk. It’s certainly optional, but worth the taste if you’re really looking for the strawberry flavor to come through. I've been using my Baby Cakes Donut Maker for almost a decade and really love it so much! Any mini donut try can also be used in your oven as well.

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PREP TIME

15 minutes

COOK TIME

4 minutes

INGREDIENTS

13

Serves: 6-8

Ingredients

1 cup Cassava Flour
1 tsp Baking Powder
.25 tsp Sea Salt, fine
2 Tbsp Organic Maple Sugar - Primal Palate, can sub coconut sugar
.25 cup Butter, Unsalted, softened (or ghee)
.25 cup Maple Syrup, Pure, room temperature
.75 cup Almond Milk, strawberry, room temperature
1 tsp Vanilla Extract
1 whole Egg, room temperature
1 cup Strawberries, Freeze Dried, crushed (optional add in)

topping

2 Tbsp Butter, Unsalted, melted in a small bowl (or ghee)
.5 cup Strawberries, Freeze Dried, + 2 T, crushed as needed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium sized bowl, whisk together the cassava flour, baking powder and salt – set aside.
In a separate medium sized bowl, add softened butter and coconut sugar mixing until fluffy with an electric mixer. Add maple syrup, strawberry milk, vanilla and egg to butter mixture and mix till well combined.
Add flour mixture to wet ingredients and mix until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray. If adding freeze dried strawberries, stir them in now until combined.
We use a plastic bag with the tip cut off to pipe batter into the donut maker, you can also use a pastry bag. Fill with batter and prep your donut maker or donut pan and bake according to the manufacturer's instructions. Our Babycakes donut maker takes about 4 minutes to cook, baking in oven trays will take longer, usually around 12-15 mins.
Remove cooked donuts to a cooling rack and let cool completely before coating.
While donuts are cooling, prep the topping: place freeze dried strawberries in a spice grinder or small food processor. Pulverize until you have pink, powdery consistency. With the remaining 2 T of freeze dried strawberries, simply crush with the back of a spoon (or even your finger) in a small bowl until you have small crumbs and set aside. This will be the crushed final topping on your donut.
Once donuts are cool, place one donut at a time in a bowl with pink powder and lightly toss to give it a light pink dusting. Place back on the cooling rack and repeat with remaining donuts.
Using a small pastry brush, lightly coat the top of one donut with melted butter and then quickly place the coated side into the bowl of strawberry pieces and then place back on the cooling rack. Repeat with remaining donuts.
We got about 14-16 donuts, but this will vary depending on your donut maker or baking tray.

Notes

To make "strawberry" milk, place 1 cup of milk in a small saucepan and add 1 cup of freeze dried strawberries. Heat over medium heat until boiling, reduce heat and simmer for 5 minutes. Remove from heat, place lid on pan and let it steep for 20 minutes. Once steeping is done, strain through a fine mesh sieve. You now have strawberry milk! You can reserve the strawberries in the strainer for a smoothie!!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	250
Fat:	12 g
Carbohydrates:	35 g
Protein:	6 g
Cholesterol:	30 g
Sodium:	118 mg
Fiber:	2 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated for total recipe.