Strawberry Glazed Mini Doughnuts

There was this Summer sale going on and I found this cute mini doughnut baking tray there, ever since have been wanting to try making mini doughnuts,not that I have ever made the regular ones before.

Mini Doughnut Pan
Mini Doughnut Pan

Each time I saw someone grab coffee & a brown bag of doughnuts for breakfast at the start of the day, I often wondered how some one could have so much sweet for breakfast ,perhaps that is their sugar fix for the day, but doughnuts & coffee is the norm here.On some evenings my kid & me would walk into the donut store closer to home & after gazing into the display for a good long time, he’d select the chocolate topped one with sprinkles on them, something about the sprinkles on top gives it a magical feel,like glitter & fairy dust & each time, he’d say ,”Amma you should just try one of these, then you will know what I am talking about “,I would smile & nod, but never have tasted one because they all contain egg,which I am allergic too.Ever since I found the egg substitute in flax seed powder, I have made delicious cup cakes & now the doughnuts without eggs…YES! there is ALWAYS a way, if you are willing to try hard enough smile emoticon
Did you know that they celebrate a National Donut day here in the U.S, I had no idea until yesterday , when I bumped into the information, while I was searching for the recipe.It is celebrated on the first Friday of the month of June each year I believe,succeeding the Donut Day event created by The Salvation Army in 1938 to honor the men and women who served donuts to soldiers during World War I. In Chicago, National Doughnut Day is still a fundraiser for The Salvation Army.So pretty close enough to the day, if the donuts last that long grin emoticon grin emoticon All for a good cause,indeed!
This is a pretty easy recipe, it took me 20 minutes from start to finish, & is a satisfying snack for kids & their friends in summer when they come back home after all their games & biking.

1 cup flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/3 cup milk
1tbsp of Flaxseed powder soaked in 1tbsp of warm water ( as an egg substitute)
1 tbsp melted butter
10 medium to large strawberries (between 1/2 and 3/4 cup depending on size), pureed with 2 tsp seedless strawberry jam
1 tbsp pure maple syrup

3/4 cup powdered sugar ( I used brown sugar)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cups cold milk


1. In a mixing bowl , mix all the dry ingredients well, then add the milk , butter & flaxseed mix in the center by creating a well in the center.Stir well until combined.
2. Stir in strawberry mixture, starting with 1/2 of it and adding more only if needed. Batter should be wet, but not runny.
3. Meanwhile,preheat oven to 425 degrees. Grease the 12-mini doughnut pan with baking spray
4.Put dough into a pastry bag or plastic bag and snip approx 1-inch off end. Pipe batter into each well, reserving extra batter.
5. Bake for 7-9 minutes until doughnuts spring back when touched. Let cool five minutes and turn onto a cooling rack to cool completely.
6.While doughnuts are cooling make glaze. To make glaze, stir all ingredients together until smooth. When doughnuts are cooled dip each into glaze and place back on cooling rack to let glaze set. When glaze has set, dust some powdered sugar & sprinkles on top. Enjoy!

1.For the glaze & the doughnut mix, I used only brown sugar & not white sugar, hence you do not see the white sugary glaze on top.
2.For the glaze, I added in some leftover strawberry puree too, it enhances the color & taste of the glaze when you dip the baked doughnuts in the glaze for glazing.
3.Deep frying donuts is a regular practice, I avoided it & baked them instead, for obvious reasons

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