Super Soft and fluffy Strawberry Lemon Baked Doughnuts, with a tangy glaze and dried freeze strawberries as garnish; the flavor combo was so good! -citrusy, fresh, with the perfect amount of sweetness- that it will have you going for seconds!
They’re made with Strawberry Lifeway Kefir. Because of it’s acidity, it reacts with baking soda and helps the doughnuts stay fluffy, soft and very moist, and it contributes to it’s delicious tanginess.
This post is sponsored by Lifeway Kefir. Thank you for supporting the brands that make Sweet Fix Baker possible! all thoughts and opinions are my own
What is Lifeway Kefir?
Lifeway Kefir is an all-natural probiotic drink made by fermenting milk; it’s lactose-intolerance friendly, high in protein, calcium and Vitamin D. It’s full of Kefir cultures, which give each cup of Kefir 12 live and active cultures.
Some of the health benefits associated with it are:
- A healthy gut
- Could help reduce hunger cravings because of it’s high protein content (10 grams of protein per serving!)
- It’s 99% lactose free, which helps in lactose digestion
- In addition -because of it’s calcium content- it may help in bone density
Baked doughnuts Vs fried Doughnuts
Fried doughnuts are made by being coated in batter and flour, then deep fried and coated in sugar; instead, baked doughnuts are made just by baking your dough in a doughnut tin. As a matter of fact, you can actually make any cake batter into a doughnut!
Which one is better? I would say this varies depending on individual tastes and preferences; also in your health choices and general health habits
Tips for making the perfect baked Doughnut
To make a baked doughnut you will need a non-stick doughnut tin. You can find them in many retailer stores, online or baking specialty stores
Even though your tins are non-stick, I highly recommend using baking spray. The last thing you want is your perfect baked doughnut sticking to your tin.
If your doughnut tin is made out of silicone, place it on top of a baking sheet for more control when moving it in and out of the oven.
Make sure to fill your doughnuts 2/3 full; if you fill them more, they could end up overflowing and lose their shape.
I like to use a piping bag to pipe the doughnut batter into my doughnut pan in a mess-free and even way.
Tap your tin against the counter a few times to let the dough fill your tin evenly.
Make sure your doughnuts are completely cooled before adding your glaze, or glaze could become runny and too thin
Sprinkle your doughnuts with your dried freeze strawberries immediately after glazing them, to avoid glaze from drying and your dried freeze strawberries not sticking
How long do my Strawberry Lemon baked Doughnuts last?
Freshly baked doughnuts stored in an air-tight container at room temperature will last up to 2 days. They will last up to 1 week in the fridge.
I assure you, once you taste baked doughnuts, you won’t mind having them instead of deep fried ones!
Strawberry Lemon Baked Doughnuts
- 3/4 C pureed Strawberries around 1 1/2 C whole strawberries, pureed
- 1/2 C unsalted butter room temperature
- 1 C granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 2 C all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 C Strawberry Lifeway Kefir
- 1/2 C dried Freeze Strawberries measured then powdered
- 2 C powdered sugar sifted
- 5 Tbsp freshly squeezed lemon juice
- 1/4 C dried freeze strawberries powdered for topping
- Place strawberries on a sauce pan on medium heat, stirring constantly, until reduced to 1/4 C. Refrigerate while finishing the rest of the recipe
- Pre-heat your oven to 350 F. Spray your doughnut tins with cooking spray and set aside
- Over a medium sized bowl mix flour, baking soda, baking powder and dried freeze strawberries, set aside. Over a smaller bowl mix Strawberry Lifeway Kefir and Strawberry reduction
- Over your mixing bowl, cream butter, sugar, and vanilla extract, until light and fluffy, about one and a half minutes. Add eggs, one by one, mixing between additions until just combined
- Alternate between adding flour mixture and Kefir mixture. Make sure it's well incorporated
- Fill 2/3 of your doughnut bins with your dough (I like using a piping bag). Tap your tin against the counter a few times to let the dough fill your tin evenly. Bake for 13-15 minutes or until a toothpick inserted comes out clean, immediately remove from tin and place in a cooling rack (I like flipping it on top of my wire rack). Let cool completely before glazing
- Lemon Glaze
- Mix your powdered sugar and lemon juice until well combined. Dip your cooled doughnuts in the glaze and top them immediately with dried freeze strawberries. Enjoy!