Strawberry Buttermilk Sprinkle Donuts.
If there was ever a bandwagon to be on…
…this is it.
How many donuts are in your instagram feed right now? Go count! I’ll wait.
Okay okay, apparently it’s National Do(ugh)nut Day. It’s really a thing.
I had no idea. I’m so glad I spent a large portion of my days earlier this weeks stuck in the instagram vortex black hole instead of doing all the work I’m supposed to be doing. The internet wins for telling me things.
And I usually do-nut participate in the food holidays because ummmm I’d be doing it every dang day. Everyday is a ridic holiday.
Sorry for the do-nut ing.
But. It’s me. It’s donuts. How could I not?
Wait – but guys. Do you remember when I didn’t like donuts? I specifically did NOT like the little rounds of love. Like I remember it – but in my mind I have no idea how that was even a real thing. I seriously could have cared less about donuts for most of my life. Then something happened two or three years ago (I think this was a Tuesday Things topic many, many times back in the day) and there it was: donut infatuation.
No clue when or how or why it started but it did and I’m not hating it.
Except for every single day of my life when I’m tempted to go through a Dunkin’ Donuts drive thru.
Now THAT is something that should not exist.
So I have good news and bad news.
The bad news: these are not funfetti donuts.
The good news: they have sprinkles in them.
I guess we could kiiiiiind of say that they are funfetti-ish, after all they are extremely vanilla cake-like and wonderful. But my intent was not funfetti. It was just… sprinkles.
Because I am forever 13 years old. I’m a child.
Wait. Can I call myself a child when I have a child?
This is sort of like a Lisa Frank donut! Right?! Can we say that? Can we call her up and have her put it on a notebook or a folder or wrap it around a sharpened pencil? I’d buy the entire collection.
I know. I know I’m usually a total snob about donuts, only wanting real fried ones.
But remember back in the fall when I made these pistachio chocolate fudge donuts? OOOH. They were the things that dreams (and pistachios) are made of. I changed my tune a bit on the baked version, meaning that since I have a little dude bee-bopping around my kitchen (actually he just sits in a bouncy seat, I’m being dramatic), a gigantic pot of fried oil isn’t always high on my list. I have done it once since December, but if I’m being real? Not hating on the baked version for the time being.
Oh also, the entire time I was making these, I was certain that I had made them before. It was complete deja vu. I really thought I was losing my mind, like more so than I already think I am losing my mind everyday. And then. I remembered that I made these scones, which are pretty much this donut’s counterpart. Twinsies.
Hint: the donuts are so much better. Such is life.
This glaze is dreamy. The freshest of the freshest strawberries. Last night, Eddie fell asleep on the floor of the family room. I tried to wake him up, I swear I did (maybe… the idea of a large bed to myself for a few hours was enticing) but he wouldn’t budge. I heard him wake up downstairs about 30 minutes later and he was rather… quiet? Before making it up the steps. When he finally appeared in the doorway, he goes “I just ate all the donuts.”
Oh. Okay. And then, “you just don’t expect that glaze to be so fresh!”
I knoooooow. I get it.
Are you celebrating this wacky (and totally necessary) holiday? If you’re doing so at home, puhhhhlease make these crunchy kettle chip topped chocolate donuts. Or these chocolate frosted cake donuts. Or these PEANUT BUTTER CREAM stuffed chocolate donuts.
Yes. I said peanut butter cream. Totally worthy of shouting, obviously.
One more time though. The sprinkles down there? Don’t you just die? I just die.
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste, or 2 teaspoons extract
- 3/4 cup buttermilk
- 1/4 cup confetti sprinkles
- 1 cup sliced strawberries
- 2 to 3 cups powdered sugar
- 1/3 cup multicolored sprinkles
- Preheat the oven to 350 degrees F. Spray your donut pan with nonstick spray.
- In a bowl, whisk together the flours, baking powder and salt.
- In a large bowl, whisk together the butter and sugar until combined. Add in the dry ingredients and the eggs, mixing until the batter is just combined. Whisk in the vanilla paste, then stir in the buttermilk until the batter is smooth. Gently fold in the sprinkles. Use a spoon and add the batter to the donut pan until each mold is about 3/4 of the way full. Bake the donuts for 13 to 15 minutes, until they are set and slightly golden. Remove and let cool. Once they are cool, dip each donut in the glaze and cover in sprinkles. Serve immediately.
- Add the berries to a food processor and blend until completely pureed. If you don’t want the strawberry seeds in the glaze, you can press this puree through a fine mesh sieve. I don’t mind the seeds! Transfer the strawberry puree to a bowl and stir in the powdered sugar, 1 cup at a time. Depending on how much water content you strawberries have, the full amount of sugar you need may differ. You want the glaze to be sticky and stay on the top of the donut without being too liquidy. If after 3 cups of sugar it’s still too thin, add more sugar 1/2 cup at a time and stir well. If it ever gets too thick, add in buttermilk 1 teaspoon at a time and stir.
- Cover the glazed donuts with the sprinkles and serve.