Fruit Doughnuts

Strawberry and Blueberry Doughnuts

After seeing how successful our cinnamon roll flavored doughnuts were, Kimberly and I wanted to make a second doughnut recipe. Typically, I enjoy eating richer, chocolatey foods, and Kimberly loves sweeter, sugary ones. So, this fruit doughnut recipe is right up her alley. Kimberly's favorite doughnut to eat is a strawberry-frosted glazed doughnut, while mine is either a chocolate cake doughnut or Boston cream! These strawberry and blueberry doughnuts pack in tons of fresh fruit to naturally sweeten them, and applesauce keeps them nice and moist. We also decided to use whole-wheat flour to make them even healthier. These doughnuts are delicious! Again, they are baked in the oven and only take a few minutes to cook! Thanks to a neat doughnut pan that we borrowed from our friend, we have been able to cook doughnuts in our very own home (and we also may want to invest in buying a pan for ourselves!). So, next time you're craving a doughnut, skip the doughnut shop and bake one of these wholesome fruit doughnuts instead!

Strawberry and Blueberry Doughnuts

Yields 6-8 doughnuts

Cooks for approximately 12 minutes.

Ingredients

Doughnuts

1/4 cup + 1 tablespoon applesauce

1 cup whole wheat flour

1/4 cup granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup milk

1/4 teaspoon white vinegar

1/2 teaspoon vanilla extract

1 large egg

1/3 cup chopped strawberries

1/3 cup blueberries

Fruit Glaze

4 strawberries

1 tablespoon raspberry preserve

1- 1 1/4 cup confectioners’ sugar

Directions

1.Preheat oven to 325F and lightly grease a doughnut pan.

2. In a large mixing bowl, whisk together flour, sugar, baking soda and salt. In a separate mixing bowl, whisk together the milk, white vinegar, applesauce, vanilla and eggs. Add the wet ingredients to the dry ingredients and mix.

3. Divide the batter in half.

4. Rinse and chop the strawberries. Mix them into one batter. Rinse the blueberries and put them into the other batter.

5. Bake for 9- 12 minutes until a toothpick inserted into center of doughnut comes out clean.

6. For the glaze, slice and puree strawberries with the raspberry preserve. Stir in 1 cup of confectioners’ sugar until the glaze becomes thicker.

6. Put the doughnuts on a cooling rack to cool for 10 minutes.

7. Once they are cool, top halves of doughnuts into the glaze. Also, pour some of the glaze on top of the doughnuts.