Happy Spring, Chitlins! It feels like it’s finally here in New York. Or well, at least it looks like it’s finally here. It was cold and rainy all day yesterday.
But this past weekend I was in Leesburg, VA celebrating a dear friend’s marriage and I have to say that Virginia is doin’ Spring up right. We hit the Garden Festival, drank beers in the shade, sat outside to eat lunch. That is what Spring is all about.
Well, that and fruity flavors. Oh and SPRANKLES. Well, I guess in my world sprinkles are an every season thing. But I really just wanted to say SPRANKLES and show you this awesome picture I took.
Ok I’m done.
Let’s talk donuts. I had a conversation with my friend the other day about how I have this idea in my head of the perfect baked donut. It has sort of the consistency of an old fashioned cake donut, but still slightly yeasty. Basically it’s not just a cupcake baked into donut form.
It’s my white whale.
And then while I was messing around with a cupcake recipe (go figure) I had some leftover batter and I threw it into my donut pan, and lo-and-behold I very nearly hit my white whale.
It was a sighting at the very least. Let’s say he brushed the bow before dipping back under. It was all very exciting.
And this glaze. Holy crap, it’s so easy and luscious and thick. I may or may not have used the leftover to eat on my banana. This is a judgment-free zone, okay?
Anyhoodle. These are strawberry donuts and grapefruit donuts with a vanilla bean glaze. The strawberry ones are an old recipe that I reworked a little for a brighter flavor. The grapefruit is a new one that I tweaked a little but could probably work on some more.
And the secret to that “white whale” texture I’ve been searching for. I think it’s vodka. No joke. I could keep experimenting for you though.
- 1½ cups strawberries
- squeeze of lemon
- ¼ cup (1/2 stick) butter, softened
- ½ cup sugar
- 1 large egg yolk
- ¼ tsp vanilla
- ¼ tsp strawberry flavor
- 1½ cups flour
- 1¼ tsp baking powder
- ¼ tsp salt
- ¼ cup whole milk
- ¼ cup vodka (whipped, vanilla, or plain)
- red food coloring
- 2 cups powdered sugar
- 1 - 2 tbsp whole milk
- 1 tsp vanilla bean paste or 1 vanilla bean scraped or 1 tsp vanilla extract
- Heat oven to 350F and grease donut pans. Set aside
- Hull and slice the strawberries in half and place in the bowl of a food processor in a blender. Squeeze half a lemon and blend until smooth.
- Pour into a two cup measuring cup and add the milk and vodka. Stir to combine.
- Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
- Add the yolk and flavoring and beat until fully incorporated.
- In a separate bowl whisk together the flour, baking powder, and salt.
- Working in three batches add the flour mixture alternating with the strawberry mixture, beginning and ending with the flour. Beat thoroughly between each addition (at least 30 seconds).
- Add a few drops of red food coloring (or they're bake up grey). Stir to fully incorporate.
- Fill donut pan ⅔rds full and bake 8 - 10 minutes until top springs back when touched. Let cool slightly in pan and then turn out on a rack to cool completely.
- Once cool, whisk together the powdered sugar, milk, and vanilla bean paste until thick and glossy.
- Dip tops in glaze, let set for a minute and then dip again. Add sprinkles (totally not optional).