Yield: 6 donuts, recipe can be doubled
2.5 oz all purpose flour (1/2 cup)
6 tbsp sugar
1/4 tsp baking soda
1/4 tsp salt
1/3 cup grapeseed oil (can also use canola)
1/4 cup milk (I use Skim)
1 large egg
1/2 tsp vinegar
1/4 tsp vanilla extract
1/2 cup chopped fresh strawberries, to end up with 1/4 cup puree
6 oz confectioners sugar (1.5 cups)
butter or oil for greasing the pan
Preheat the oven to 350 degrees F. Grease a 6-well donut pan with butter or oil.
In a medium bowl, whisk to combine the flour, sugar, baking soda, and salt. Set aside.
In another bowl, whisk to combine the grapeseed oil, milk, egg, vinegar, and vanilla extract. Add this liquid to the dry ingredients and whisk until the two are just combined. It's okay if the batter is lumpy, as you don't want to overstir and make the donuts tough.
Evenly divide the batter into the six donut wells, which is about 2.5 tbsp per well. Bake for 13 minutes until a toothpick inserted into one of the donuts comes out cleanly (or rather, without any wetness).
Let the donuts cool while you prepare the strawberry glaze.
Puree the fresh strawberries in a food processor or blender until smooth. Pour this into a low bowl and whisk in the confectioners sugar a little bit at a time, until fully absorbed. Dip the cooled donuts into the strawberry glaze, and devour! Note that the donuts will absorb the glaze because they are so airy, and I love that about them! Enjoy.