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Yeast Free Strawberry Glazed Donuts https://www.metro.ca/userfiles/image/recipes/beignes-sans-levure-glacés- fraises-11252.jpg PT15M PT05M PT20M
Prepare a wire rack with some parchment paper underneath close to the heated oil.In a heavy large pot, heat about 2 inches of oil over medium-low heat.Combine all the dry ingredients in a large bowl, flour, baking powder, baking soda, salt, cardamom and sugar, and whisk. Set aside.In a separate bowl, mix the wet ingredients, melted butter, buttermilk, eggs, and vanilla extract.Slowly add the wet ingredients into the dry ingredients bowl and combine until the sticky dough just comes together.Lightly flour your work surface and transfer the dough. Work until the dough comes together (do not overwork).Spread the dough gently while pressing down slightly with your hands until dough is about 1 inch thick and about 1 feet wide.Cut out 12 donuts with a 3-inch biscuit cutter. For the center, use an icing tip or a bottle cap to cut out the hole.Gather up scraps and repeat above to cut remaining donuts.Start frying the donut holes first. About 2 minutes each.Then the donut rings. Fry about 2 minutes per side or until golden brown and transfer to wire rack. Repeat with the remaining donuts.While the donuts are cooling down, prepare the strawberry glaze.In a juicer or food processor, blitz the strawberries for about 30 seconds or until all the strawberries have become a thick juice.Over a bowl, push strawberry juice through a sieve to remove the seeds.Add icing sugar and whisk. Add more icing sugar for a thicker consistency.Dip the donuts into the glaze and return to a wire rack to allow the glaze set about 5 minutes.Source: Metro
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3 1/2 cups (875 ml) all purpose flour 2 1/2 teaspoons (12.5 ml) baking powder 1/2 teaspoons (2,5 ml) baking soda 1/2 teaspoon (2,5 ml) salt 1/2 teaspoon (2,5 ml) ground cardamom 3/4 cup (180 ml) granulated sugar 1 teaspoon (5 ml) vanilla extract 1/4 cup (60 ml) unsalted buter (not hot) 3/4 cup (180 ml) buttermilk or substitude whole milk with around 2 1/2 tsp (12,25 ml) of lemon juice 2 large eggs vegetable oil for frying 1 1/2 oz (50 g) large strawberries (around 4) 1 1/2 cup (375 ml) icing sugar (or more if you prefer a thick glaze)
Yeast Free Strawberry Glazed Donuts

Yeast Free Strawberry Glazed Donuts

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12
Desserts
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME

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Ingredients

Imprimer ma sélection
  • 3 1/2 cups
    (875 ml)
    all purpose flour
  • 2 1/2 teaspoons
    (12.5 ml)
    baking powder
  • 1/2 teaspoons
    (2,5 ml)
    baking soda
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/2 teaspoon
    (2,5 ml)
    ground cardamom
  • 3/4 cup
    (180 ml)
    granulated sugar
  • 1 teaspoon
    (5 ml)
    vanilla extract
  • 1/4 cup
    (60 ml)
    unsalted buter (not hot)
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    454 g SELECTED VARIETIES


  • 3/4 cup
    (180 ml)
    buttermilk or substitude whole milk with around 2 1/2 tsp (12,25 ml) of lemon juice
  • 2
    large eggs
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  • vegetable oil for frying
  • 1 1/2 oz
    (50 g)
    large strawberries (around 4)
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    FRESH ONTARIO STRAWBERRIES

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    340 g FIELD OR GREENHOUSE GROWN PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


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    PINT PRODUCT OF CANADA, CANADA NO. 1 GRADE STRAWBERRIES 454 g PRODUCT OF U.S.A., NO. 1 GRADE


  • 1 1/2 cup
    (375 ml)
    icing sugar (or more if you prefer a thick glaze)
Imprimer ma sélection

Preparation

Prepare a wire rack with some parchment paper underneath close to the heated oil.

In a heavy large pot, heat about 2 inches of oil over medium-low heat.

Combine all the dry ingredients in a large bowl, flour, baking powder, baking soda, salt, cardamom and sugar, and whisk. Set aside.

In a separate bowl, mix the wet ingredients, melted butter, buttermilk, eggs, and vanilla extract.

Slowly add the wet ingredients into the dry ingredients bowl and combine until the sticky dough just comes together.

Lightly flour your work surface and transfer the dough. Work until the dough comes together (do not overwork).

Spread the dough gently while pressing down slightly with your hands until dough is about 1 inch thick and about 1 feet wide.

Cut out 12 donuts with a 3-inch biscuit cutter. For the center, use an icing tip or a bottle cap to cut out the hole.

Gather up scraps and repeat above to cut remaining donuts.

Start frying the donut holes first. About 2 minutes each.

Then the donut rings. Fry about 2 minutes per side or until golden brown and transfer to wire rack. Repeat with the remaining donuts.

While the donuts are cooling down, prepare the strawberry glaze.

In a juicer or food processor, blitz the strawberries for about 30 seconds or until all the strawberries have become a thick juice.

Over a bowl, push strawberry juice through a sieve to remove the seeds.

Add icing sugar and whisk. Add more icing sugar for a thicker consistency.

Dip the donuts into the glaze and return to a wire rack to allow the glaze set about 5 minutes.

Source: Metro

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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