Baked Strawberry Rose Donuts
Baked Strawberry Rose Donuts
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
Be sure to keep up with our latest creations through our Facebook, Pinterest, or Instagram pages.
So, without further ado, here’s In Bloom Bakery’s recipe for Baked Strawberry Rose Donuts:
Ingredients:
For the Donuts
- 2 1/2 cup flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup softened, salted Minerva Dairy butter
- 1 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp rose water
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 cup freeze dried strawberries
For the Strawberry Glaze
- 2 cup powdered sugar
- 2-3 tbsp pureed strawberries
directions:
For the Donuts
- Preheat oven to 350 degrees.
- First start by creaming 1/2 cup of softened, salted butter and 1 1/2 cups of granulated sugar together in a medium sized bowl.
- Then add in 2 eggs, 1 tsp of vanilla and 1/4 tsp of rose water and combine.
- Mix in 1/2 cup of sour cream and 1/2 cup of milk. Set aside.
- In a small bowl mix 2 1/2 cups of flour, 1/4 tsp of baking soda, 1 tsp of baking powder and 1/4 tsp of salt together.
- Add the dry ingredients to the wet ingredients a little at a time until all is incorporated together.
- Grind 1 1/2 cups of freeze dried strawberries. Sift them into the batter and mix until all is combined.
- Transfer the donut batter into a piping bag fitted with a large tip. Pipe the batter into a greased donut pan, 3/4 of the way full. Bake the donuts at 350 degrees for 11-13 minutes, or until a toothpick comes out clean from the center.
- Let them cool in the pan for a few minutes and then transfer them to a cooling rack to completely cool.
For the Strawberry Glaze
- While they are cooling make the icing by pureeing a few strawberries, enough to make 2-3 tbsp of puree.
- Add 2 cups of powdered sugar in a bowl and add 2 tbsp of the strawberry puree. Mix until all the powdered sugar is dissolved. If it is too dry add a little bit more of the strawberry puree. It should be a very thick icing.
- Dip each donut in the glaze. Sprinkle each donut with crushed freeze dried strawberries if you desire. Let the glaze set and then serve!
