Stawberry Sour Cream Donuts
Serves 12
10 mins prep
25 mins cook
35 mins total
These strawberry sour cream cake donuts are tender, moist, delicious and SO easy to make. They are stuffed with fresh strawberries, topped with a strawberry lemon glaze and are an absolute must make for the spring/ summer!
Strawberry - Lemon Glaze
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In a medium sized mixing bowl, whisk together your dry ingredients (flour, baking powder, salt) and set aside.
In a large mixing bowl, whisk together your eggs, sugar, and melted butter. Add in sour cream, sourdough discard, and vanilla extract, mix together until there are no more streaks left.
Slowly whisk in your dry ingredients until everything is combined.
Fold in one cup of fresh diced strawberries.
OPTIONAL: Let your dough rest for 15 minutes to let the gluten relax. This will result in a lighter textured donut. It's not an absolutely necessary step, so if you need to, you can skip. But if you have time, it's worth it.
While your batter is resting, preheat your oven to 375 degrees.
With a spoon, scoop a large spoonful of batter and transfer it into the donut molds, filling the space all the way to the top. This recipe makes 12 doughnuts.
Bake at 375 for 20 - 25 minutes.
While your donuts are baking, make the strawberry lemon glaze.
When baking is done, let the donuts cool in the mold for 5 minutes before transferring them to a wire cooling rack.
When the donuts have cooled completely, dip them in the lemon glaze, fully coating the top, and place back onto the wire rack or cutting board.
Enjoy your new favorite spring brunch :)
Strawberry Lemon Glaze
With a sharp knife or a blender, chop up the freeze dried strawberries until it turns into a fine powder.
In a small bowl, mix together powdered sugar, lemon juice, and crushed strawberries until everything is combined. (the strawberries will start to rehydrate and the glaze will get thicker, add 1 tsp of milk in at a time until you reach your desired consistency).
