230grams (2 cups)cake floursifted, can use all-purpose flour
150gramssugarcaster or superfine sugar
4strawberrieswashed and hulled
120grams (½ a cup)Icing sugarconfectioners/powdered sugar
Preheat your oven to 220 deg C (425F). In a large bowl combine the sifted flour, sugar, baking powder and nutmeg. Stir well to combine.
In a medium bowl, combine the buttermilk, eggs and melted butter and whisk until well combined.
Add the wet ingredients to the dry and mix until just combined.
Lay a piping bag over a tall glass and spoon your doughnut batter into the bag.
Pipe the batter into your pre-oiled pan. The batter should fill the moulds to just under full. If you don’t have a piping bag use a spoon to spoon the mixture into the moulds. Bake for 5-7 mins. Remove the doughnuts and allow them to cool on a wire rack.
Heat the strawberries in the microwave for 30 seconds. Place the powdered sugar into a bowl. Mash the berries using a sieve and allow the juices to mix with the sugar.
Whisk the strawberry liquid and sugar until smooth and free of any lumps.
To ice the doughnuts, dip them into the strawberry glaze. Allow the glaze to set and top with sprinkles if used.
Optional Ingredients - Add a little vanilla extract to the batter for a little extra flavour. Add some lime juice and/or strawberry jam to your glaze for a little extra zing and flavour. Finally, add sprinkles to turn these into sprinkled strawberry doughnuts.
Do not overwork your doughnut batter. I cannot stress this enough. These strawberry glazed doughnuts are light and delicate because the ingredients are mixed until just combined. Overworking the batter will produce a rubbery texture.
Grease your doughnut pan. Use non-stick cooking spray to grease your doughnut pan - it will be easier to remove the doughnuts once cooked.
Freezing the baked doughnuts. If you prefer, you can bake them and once cooled, place them in a freezer in a Ziploc bag. To reheat them, either use a microwave or put them in the oven at a low temperature.
Store in an airtight container in the refrigerator for up to 5 days.