Baked Strawberry Donuts Inspired for Sakura Season (gluten free)
Inspired by Sakura season in Japan, these gluten free Baked Strawberry Donuts are moist, chewy and bursting with fresh strawberry flavour. They are simple and kawaii, bringing the spring flavours and aesthetic of the beautiful cafes in Japan, to your home!
Ingredients
- 141 grams all-purpose flour 1 Cup + 2 Tbsp for me.
- 2 cups frozen strawberries 260g. Should give you about 2/3 cup puree.
- 3/4 cup brown sugar 150g
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup milk
- 1/2 Tbsp lemon juice
- 1 Tbsp oil
- 3 Tbsp butter, melted 60g
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- Red food coloring if desired
Instructions
- Preheat the oven to 350° F with the fan (convection).
- Simmer strawberries in a small saucepan over medium heat, crushing and stirring until smooth and thick. Set aside to cool.
- Lightly grease donut pan. If using a good nonstick or silicone, you can skip this step.
- Whisk together the dry ingredients.
- In another bowl, whisk together the milk, lemon juice, strawberry puree, melted butter, vanilla, and egg.
- Pour the wet ingredients into the dry and mix until smooth and combined. Add a drop of two of red food coloring here if you want to enhance the pink colour.
- With a spoon or with a piping bag, fill your molds about 3/4 of the way full.
- Bake for 25-30 minutes. Test with a toothpick. It should come out clean and donut should be bouncy to the touch.
- Let the donuts cool on a wire rack.
- Dip into melted white chocolate or a sugar glaze, if desired. Highly recommend!