These mini donuts are baked, not fried, and simply delicious. Toss these homemade baked mini donuts in cinnamon sugar or chocolate glaze for the ultimate treat.
1package(.8 ounces) freeze dried strawberries finely chopped and divided
Glaze
1cupPowdered sugar (confectioners’ sugar)
1-2tablespoonsMilk
Instructions
Preheat oven to 350F. Line a cookie pan with parchment paper and prepare 2 Daily Delights mini donut pans with vegetable pan spray.
Make strawberry shortcake crumb topping. In small bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Sprinkle on prepared cookie pan. Bake 8-10 minutes, stirring halfway through bake time. Let cool completely.
Increase oven temperature to 375°F.
Make donuts. In a medium bowl, combine flour, sugar, baking powder, salt and baking soda. In medium bowl, whisk together sour cream, egg, melted butter, and vanilla until smooth.
Add sour cream mixture to flour mixture and stir until combined. Fold in 1/2 cup finely chopped freeze dried strawberries.
Divide batter evenly among cavities, filling about 3/4 full.
Bake 7-9 minutes, or until top of donuts spring back when lightly touched. Cool donuts in pan on cooling grid 3 minutes; remove from pan and let cool completely on cooling grid.
Make glaze. In a small bowl, combine powdered sugar and milk; whisk until smooth.
In a second small bowl, combine cooled crumb toppingand remaining 1/3 cup freeze dried strawberries.
Dip donuts in glaze, allow excess to drip away, and then dip in strawberry topping.
Notes
To make filling the pan cavities easier, use a cut decorating bag to fill donut cavities with batter
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