Strawberry–Buttermilk Fōnuts

Strawberry-Buttermilk Fōnuts
Strawberry-Buttermilk Fōnuts
This recipe is from Waylynn Lucas' Los Angeles-based baked donut shop called Fōnuts. Get the recipe for Strawberry-Buttermilk Fōnuts »Todd Coleman

This recipe is from Waylynn Lucas' Los Angeles-based, oven-baked donut shop called Fōnuts. This recipe first appeared in our March 2013 issue along with Michael Krondl's story Donut Renaissance.

Strawberry–Buttermilk Fōnuts
Fresh strawberries are stirred into the batter of these oven-baked donuts which are then coated in a sugary pastel pink strawberry glaze.
Yield: makes about 1 1/2 dozen

Ingredients

  • 1 14 cups (5 oz.) all-purpose flour, sifted
  • 34 cup sugar
  • 12 tsp. baking soda
  • 12 tsp. kosher salt
  • 23 cup canola oil, plus more for greasing
  • 12 cup buttermilk
  • 1 egg
  • 12 tsp. white vinegar
  • 12 tsp. vanilla extract
  • 12 cup finely chopped strawberries
  • 2 cups confectioners' sugar

Instructions

  1. Heat oven to 350°. Combine flour, sugar, soda, and salt in a bowl; make a well in the center and set aside. Whisk oil, buttermilk, egg, vinegar, and vanilla in a bowl; add to well, and mix into a smooth batter. Stir in half the strawberries; set aside. Lightly grease a nonstick donut pan; spoon 2 tbsp. batter into each mold. Bake until golden and a toothpick inserted into donut comes out clean, 13-15 minutes. Invert donuts onto a baking sheet with a wire rack; let cool completely.
  2. Whisk remaining strawberries, confectioners' sugar, and 2 tbsp. water until smooth. Dip tops of donuts into glaze and return to wire rack until glaze is set.