? cup fresh strawberries, cut into very small pieces
(be sure to use fresh strawberries as frozen ones will give off extra water and could result in soggy donuts)
? cup freeze-fried strawberries, roughly crumbled
1 Tbsp confectioners’ sugar
Directions:
Preheat oven to 350 degrees F. Coat a regular-size 6-hole doughnut pan with nonstick spray.
In a large mixing bowl, whisk together egg and granulated sugar. Add milk, lemon juice, and vanilla; whisk well.
Add flour, lemon zest, baking powder, and salt to bowl; stir well. Add fresh strawberries to batter; gently fold to incorporate.
Evenly divide batter in pan by pouring ? cup batter into each hole. Or you can place batter in a zip-close plastic bag, cut off a corner, and pipe into pan.
Bake for 16 minutes; remove from oven and let cool in pan, about 10 minutes. Using a knife, gently nudge doughnuts around edges to remove them from pan.
When cool, sprinkle with crumble freeze-dried berries; dust with confectioners’ sugar.
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