Lunch: Strawberry-Buttermilk Baked Doughnuts

This recipe, adapted from Waylynn Lucas, pastry chef and co-owner of Fonuts in Los Angeles, uses a doughnut pan, which is available at home goods stores. You can also bake the batter in a muffin tin.

Ingredients

2 c. flour
1 c. cane sugar
1 tsp. baking soda
1 tsp. kosher salt
1 c. canola oil
3/4 c. buttermilk
1 tsp. vanilla extract
2 eggs
1 tsp. vinegar
3/4 c. finely chopped strawberries
1 c. powdered sugar

Instructions

Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking soda, and salt. In a medium bowl, stir together oil, buttermilk, vanilla, and eggs, then add to dry ingredients. Stir just until combined, add vinegar, and mix thoroughly. Fold in 1/2 cup strawberries. Lightly grease a doughnut pan (if your pan has 6 holes, work in 2 batches). Fill molds three-quarters full and bake until golden brown, about 12 minutes.
Meanwhile, make glaze: Whisk together remaining 1/4 cup strawberries, powdered sugar, and 1 tablespoon water, adding more water if necessary. Place doughnuts on a cooling rack set on a sheet tray and spoon glaze on tops. Let dry 5 minutes before serving.

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