– 2 cups All-purpose flour – 2 teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – Pinch of Nutmeg – ⅔ cup White granulated sugar – 2 Large eggs room temperature – ½ cups Milk room temperature – ½ cup Sour cream room temperature or greek yogurt – 4 tablespoon Unsalted butter melted and cooled – 1 teaspoon Pure vanilla extract – ½ cup Strawberries washed and quartered – 2 cups Powdered sugar – 1 tablespoon Milk
Heat the oven to 350°F. Spray two donut pans with non-stick baking spray.Mix flour, baking powder, soda, and salt in a large basin. Set aside.
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Mix sugar, eggs, milk, sour cream, melted butter, and vanilla in another dish.Mix wet and dry components until just mixed.
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Take a sewing bag or ziplock bag and fill it with batter. Then, put the batter into the donut pan. There should be ⅔rds of batter in it. Look at the picture in the blog post.
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After 10 to 13 minutes, if you stick a toothpick in it, it should come out clean. After making the donuts, leave them in the pan for 5 minutes before moving them to a rack to cool.
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Puree the sliced strawberries in the food processor. Put the purée in a small basin. Add half powdered sugar. Combine.
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Mix with the remaining powdered sugar. This should be thick before adding milk. Add milk and stir until the glaze is thin enough for the donuts but thick enough to remain on.
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If it is too thin, add additional powdered sugar to the mixture.Take the donuts and place them on a rack to dry after covering them with the sauce.
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