When you have someone make a request for a certain flavor of donut, you certainly want to try and make that happen. These could easily be called “Sadie’s strawberry blush donuts” ~ but then we don’t want to make her blush! The request was a strawberry donut and although we opted for a crunchy topping of strawberries instead of a gooey glaze, I think this little gem is pretty “strawberry forward” and has such a burst of strawberry flavor, you’re certainly not going to miss the glaze! Not to mention, the pretty pink color of this donut is just so cute!
I wanted the actual donut to taste like strawberries as well, so I made some strawberry coconut milk instead of just regular coconut milk to use. It’s certainly optional, but worth the taste if you’re really looking for the strawberry flavor to come through.
strawberry blush donuts
a fluffy burst of strawberry happiness in a tiny bite
- 1 c Otto’s Cassava Flour
- 1 t baking powder
- ¼ t Redmond Real Salt
- 2 T coconut sugar
- ¼ c grass fed butter, softened
- ¼ c maple syrup, room temperature
- ¾ c strawberry coconut milk*, room temperature
- 1 t vanilla
- 1 egg, room temperature
- 1 cup crushed freeze dried strawberries (optional add in) topping ingredients
- ½ c freeze dried strawberries + 2 T
- 2 T butter, melted in a small bowl
- In a medium sized bowl, whisk together the cassava flour, baking powder and salt – set aside.
- In a separate medium sized bowl, add softened butter & coconut sugar and mix until fluffy with an electric mixer.
- Add maple syrup, strawberry coconut milk, vanilla & egg to butter mixture and mix till well combined.
- Add flour mixture to liquid & mix until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray. If adding freeze dried strawberries, stir them in now til well incorporated.
- We use a plastic bag with the tip cut off to pipe our batter into our donut maker, you can also use a pastry bag…whichever method, fill with batter and prep your donut maker or donut pan and bake according to manufacturers instructions.
- Our Babycakes donut maker takes about 4½ minutes to cook ours up, baking in oven trays may take a bit longer.
- Remove cooked donuts to a cooling rack and let cool completely before coating.
- While donuts are cooling, place ½ cup of the freeze dried strawberries in a spice grinder or small food processor. Pulverize until you have pink, powdered consistency…let it settle before you take the lid off, or you will have a fluffy pink cloud that will disperse all over you and the counter top! Place this pink powder in a small bowl. With the remaining 2 T of freeze dried strawberries, simply crush with the back of a spoon (or even your finger) in a small bowl until you have small crumbs and set aside. This will be the crushed final topping on your donut.
- Once donuts are cool, place one donut at a time in bowl with pink powder and lightly toss to give it a light pink dusting. Place back on cooling rack and repeat with remaining donuts.
- Using a small pastry brush, lightly coat the top of one donut and then quickly place the coated side into the bowl of strawberry pieces and then place back on cooling rack. Repeat with remaining donuts.
- We got about 14-16 donuts, but this will vary depending on your donut maker or baking tray. *to make strawberry coconut milk, place 1 cup of full fat milk into a small saucepan and add 1 cup of freeze dried strawberries. Heat over medium heat until boiling, reduce heat and simmer for 5 minutes. Remove from heat, place lid on pan and let it steep for 20 minutes. Once steeping is done, strain through a fine mesh sieve…you should have ¾ cup strawberry milk! You can reserve the strawberries in the strainer for a smoothie!!