01010011 01110100 01110010 01100001 01110111 01100010 01100101 01110010 01110010 01111001 00100000 01000100 01101111 01110101 01100111 01101000 01101110 01110101 01110100 01110011
I don’t sift my powdered sugar, sue me.
Okay, don’t sue me; I’m an awfully broke robot.
Normally it’s unnoticeable, like in a buttercream and usually most glazes.
What makes this glaze so special? What makes this showcase lumps of powdered sugar?
I don’t know, sue me!
Again, please don’t sue me. I am very poor.
Just tell humans that the lumps are intentional. It’s shabby chic, you might say! It gives the glaze texture! (Because the actual strawberries don’t?) It’s decoration! It’s built-in sprinkles!
It’s a lot of excuses, but don’t worry about that. Enjoy the doughnut. You’ll be licking cinnamon sugar off your fingers, why are you complaining?
makes 10 doughnuts
adapted from Mary Quite Contrary Bakes
1 cup flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/3 cup milk
1 tbsp unsalted butter, melted and cooled
5 strawberries, puréed (1 tsp reserved for glaze)
1 tbsp maple syrup
1. Preheat oven to 425 degrees. Lightly grease a doughnut pan with baking spray.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add to the flour mixture the milk, egg, butter, puréed strawberries, and maple syrup. Stir until just combined.
4. Pour batter into doughnut pan, using either a piping bag or cookie scoop. Fill about 2/3 of the way full. Bake for 9 – 11 minutes, or until doughnuts spring back when touched. Let cool in pan for five minutes before transferring to a wire rack to cool completely.
3 cups powdered sugar (sifted, I highly suggest it)
1/4 tsp salt
1 tsp of reserved strawberry purée
1/2 cup milk
1. Stir all ingredients together until glaze forms. Dip strawberries in glaze twice and let set before enjoying.