Strawberry Lemon Baked Doughnuts

5 from 5 votes

Super Soft and fluffy Strawberry Lemon Baked Doughnuts, with a tangy glaze and dried freeze strawberries as garnish

Prep Time25

Cook Time14

Total Time39

Servings: 15 donuts

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
3/4 Cup (108 g) pureed Strawberries
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
2 Cups (250 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 Cup (118.3 g) dried Freeze Strawberries, 3/4 Cup (180 g) Strawberry Lifeway Kefir
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
1/2 Cup (113.5 g) unsalted butter, 1 Cup (200 g) granulated sugar, 2 teaspoon pure vanilla extract, 2 large eggs
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

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!
2 Cups (240 g) powdered sugar, 5 tablespoons freshly squeezed lemon juice, 1/4 Cup (59.1 g) dried freeze strawberries