Ingredients:

  • 1 ½ cups All-Purpose Flour (180 grams)
  • ¾ cup Granulated Sugar (150 grams)
  • 2 teaspoons Baking Powder (10 grams)
  • ½ teaspoon Fine Sea Salt (3 grams)
  • ¼ cup Freeze-Dried Strawberries, ground into a powder (15 grams)
  • 2 Large Eggs, room temperature
  • ½ cup Buttermilk (120 ml)
  • ¼ cup Unsalted Butter, melted and slightly cooled (55 grams)
  • 1 teaspoon Vanilla Extract (5 ml)
  • 1 ½ cups Powdered Sugar, sifted (180 grams)
  • ½ cup Fresh Strawberries, finely chopped (75 grams)
  • ½ teaspoon Lemon Juice, freshly squeezed (2.5 ml)

Instructions:

  1. Preheat oven to 350°F / 175°C. Lightly grease the doughnut cavities. Grind the freeze-dried strawberries into a fine powder using a food processor or blender. Melt the unsalted butter and set aside to cool slightly.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and the ground strawberry powder until thoroughly combined. Set aside.
  3. In a separate medium bowl, whisk the eggs lightly. Add the buttermilk, melted butter, and vanilla extract. Whisk until just combined.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the ingredients together gently until just combined. Stop mixing the moment you see no dry flour pockets remaining; do not over-mix.
  5. Transfer the batter into a piping bag. Pipe the batter into the prepared doughnut cavities, filling each about two-thirds full. Bake for 12–15 minutes, or until the edges are golden brown and a toothpick inserted into the cake comes out clean. Allow the doughnuts to cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely.
  6. Prepare the Glaze: Place the chopped fresh strawberries in a small saucepan over medium heat. Cook gently for about 5 minutes, mashing them until they have broken down. Strain the purée through a fine-mesh sieve, pressing gently to extract 2-3 tablespoons of liquid. Discard the solids. In a small bowl, whisk the sifted powdered sugar, the strawberry reduction, and the lemon juice until smooth.
  7. Once the doughnuts are fully cooled, dip the top of each doughnut into the glaze. Return the glazed doughnuts to the wire rack to set.