Tuesday, April 22, 2014
Frosting vs. Jelly - Big Difference
The day before Easter I decided to make donuts. For Andy, blueberry! But me and blue food? Yeah, no. I wanted to try these strawberry frosted donuts – the cake? Pretty yummy. I’m guessing if you follow the frosting recipe correctly? Also pretty yummy. Unless you want a jelly topped donut – well heck then just pour some jelly on top and you are good to go!
I’m trying to get as much mileage out of this donut pan, the Wilton tent sale is coming… you never know what other pans I might need to hold the cabinets in our kitchen. Oh and sprinkles! I should have added sprinkles!
Strawberry Frosted Donuts
1 cup all-purpose flour
6 Tbsp sugar
1 tsp baking powder
4 Tbsp Vanilla Greek Yogurt (or plain or strawberry)
2 Tbsp milk
1/2 tsp vanilla extract
1 Tbsp unsalted butter, melted
1 Tbsp strawberry jam
1 Tbsp milk
1 - 2 cups confectioners' sugar, sifted
For donuts: Pre-heat oven to 325 degrees. Spray donut pan (or muffin pan) with non-stick spray. Set aside. In a large bowl, mix together flour, sugar, and baking powder. Set aside. In a small bowl, whisk together the yogurt, milk, egg, vanilla, and melted butter. Slowly mix wet ingredients into dry- just until fully combined. Do NOT overmix.
Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Fill the donut cavities about 2/3 full. Bake 8 to 11 minutes until donuts are set and golden brown. They will spring back when touched.
Allow to cool slightly before removing from pan, about 5 minutes. Dip donuts into strawberry frosting 1-3 times, depending on how thick you'd like them frosted.
For frosting: Slice strawberries and puree with 1 Tbsp strawberry jam. Pour into a medium bowl and mix in milk. Slowly stir in 1 cup sifted confectioners' sugar, adding more until you reached the desired consistency and coloring.