Full disclosure: I’m pretty meh about Valentine’s Day.
But when it comes to doughnuts, I’m all about the L.O.V.E.
How can you look at a doughnut — especially a pink-glazed one topped with sprinkles — and not have your heart skip a beat? It’s proof that love at first sight exists, in my opinion. My other opinion is that you need doughnuts in your life this Valentine’s Day. (I’m very opinionated about doughnuts, as you can tell.)
In my reality world, I eat doughnuts about two to three times a year (though I’ve already eaten them twice this year, so I may be onto a new record). In my fantasy world, I eat doughnuts any time I think about them — that is to say, I eat doughnuts for breakfast. Then for a mid-morning snack. Then as a lunch dessert. Then probably as a mid-afternoon snack. And definitely for dessert. At this point I’ve eaten about five doughnuts and with this recipe, that means there’s one left… which means I should probably have a midnight snack as well. A doughnut should never go to waste, after all.
I guess it’s probably a good thing I live more in the reality world than in the fantasy world because OMGSUGARCOMA, but these strawberry and vanilla bean doughnuts pushed me pretty close to the threshold.
If you’ve never made a homemade doughnut, I suggest you change your ways immediately. Start by getting a doughnut pan. Then, make some baked doughnuts — specifically, these, which have little flecks of vanilla bean goodness in them. Then whip up a glaze of powdered sugar and diced strawberries that magically turns into a sugary pink glaze-y wonderland, and dip those doughnuts like you mean it.
The rainbow sprinkles? I guess those are optional; but I think you already know how I feel about them.
And now for the fun part (as if the doughnuts weren’t fun enough)! I’m teaming up with a group of bloggers to give one of you a pretty sweet valentine — a candy-red KitchenAid stand mixer. Enter by following the prompts in the widget below (only open to U.S. residents, sorry!). Then check out all the yumminess they made for you:
Raspberry Coconut Cheesecake Quinoa Bites with Dark Chocolate Glaze from Food Faith Fitness
Pink Vanilla Cupcakes from Crunchy Creamy Sweet
Valentine’s Chocolate Peanut Butter Bars from Cooking for Keeps
Chocolate Covered Strawberry Tarts from Chelsea’s Messy Apron
Cream Cheese Funfetti Cookies from The Messy Baker
Cinnamon French Toast Lattes from A Kitchen Addiction
Dark Chocolate Pancakes from Eat. Drink. Love.
Red Wine Creme Brulee from Diethood
Big Dipper Oatmeal Butterscotch Cookies from That Skinny Chick Can Bake
Peppermint Bark Brownies from Jen’s Favorite Cookies
Berry Cheesecake Bars (skinny, no-bake) from Roxana’s Easy Home Baking
Dreamy Chocolate Cupcakes Filled with White Buttercream and Topped with Chocolate Ganache from Baker By Nature
- ⅓ cup plus 1 tablespoon buttermilk
- 1 tablespoon unsalted butter, melted and cooled slightly
- 1 egg
- 1 cup cake flour, sifted
- ⅓ cup plus 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- Seeds from ½ vanilla bean
- 1 cup powdered sugar
- 3 tablespoons finely chopped strawberries
- Red gel food coloring (optional)
- Sprinkles, for topping (optional)
- Heat oven to 400 degrees F (375 for a dark or nonstick doughnut pan). Lightly grease a 6-cavity doughnut pan.
- In a large bowl, whisk together buttermilk, melted butter and egg until combined. In a separate medium bowl, whisk together cake flour, sugar, baking powder, salt and vanilla bean seeds.
- Add dry ingredients to wet ingredients: stir to combine. Divide batter evenly in doughnut pan.
- Bake 8 to 12 minutes until doughnuts are baked through and spring back when lightly pressed. Cool 1 minute in pan, then transfer to a cooling rack to cool completely before glazing.
- Make the glaze just before you plan to dip the doughnuts. In a medium bowl, stir together half the powdered sugar and all of the chopped strawberries until well combined. Let sit 1 minute, then add remaining powdered sugar and stir until a glaze forms. Dye with a drop of red food coloring, if desired.
- Dip doughnuts one at a time into glaze. Top with sprinkles, if desired. Let glaze set completely before serving.
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