High Altitude Baked Strawberry Donuts
Soft and fluffy, baked strawberry vanilla cake donuts, covered in pink strawberry sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Doughnut Pans
Ingredients
Doughnuts
- 1 ½ cups + 2 tbsp cake flour or all-purpose flour, spooned and leveled
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅛ tsp ground cardamom
- 1 large egg
- ½ cup full-fat sour cream
- ¼ cup whole milk
- ½ cup unsalted butter, melted
- 1 ½ tsp vanilla extract
- ½ cup (1/2 oz) freeze dried strawberries, roughly chopped
Sugar
- ¾ cup granulated sugar
- 1 tbsp (1/8 oz) freeze dried strawberries, finely crushed
Instructions
Doughnuts
- Preheat the oven to 375 F, and grease your doughnut pans with non-stick baking spray.
- In a bowl, sift together the flour, sugar, baking powder, salt and cardamom. Separately, whisk together the egg and sour cream until smooth, then whisk in the milk, melted butter and vanilla extract. Add the wet ingredients to the dry, and use a spatula to fold everything together just until combined. Fold in the freeze dried strawberries.
- Scrape the batter into a piping bag and cut off an inch from the pointed end. Pipe the batter into the doughnut pans, filling them no more than 1/2 - 2/3 full.Baker's Tip: You can let the batter rest at room temperature, then refill the pan/s as needed to bake more batches of donuts.
- Bake the doughnuts on the center oven rack for about 8 minutes for mini donuts or 10-12 minutes for standard sized donuts, until a toothpick comes out clean. Cool the doughnuts for several minutes in the pan, then gently turn them out onto a cooling rack. Coat in the sugar while warm.
Strawberry Sugar
- In a bowl, combine the granulated sugar and crushed freeze dried strawberries. While the donuts are warm, coat in the sugar.
- Baker's Note: When the donuts are freshly baked, they have more of a crust on them, which prevents the sugar from sticking very well. If you have the time to wait, place the warm donuts in an airtight container and let them sit for an hour or so. Then coat them in the sugar. The moisture in the donuts will soften the outer crust, making it much easier for the sugar to stick. Since these donuts stay so soft and moist for days, you can even bake them at night, store them in a container, then coat them in sugar before serving them in the morning.
Notes
Store leftover doughnuts in a single layer an airtight container at room temperature for up to 2 days.
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