These small and very soft cream-and-strawberry mini doughnuts are easy to make and retain their soft texture for a few days, preferably under a glass dome. They have a fantastic flavor, prepared with seasonal fruit. In this case, with delicious fresh strawberries macerated before being added to the batter. The doughnuts are mainly made with liquid fresh cream, not whipped and at room temperature, so they are free of butter or oil. For molds, you can use whichever shapes and types you prefer: from classic ones to Bundt cake molds (mini, by placing the batter into several molds, or a single large mold). You can also get creative with the final decoration, garnishing and/or serving your treats with glazes, creams, powdered sugar, whipped cream, fresh fruit, etc. Below, let’s see what you need to prepare these special and soft cream-and-strawberry mini doughnuts:
Other recipes with strawberries :
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Seasonality: Spring, Summer
Ingredients
- 3 eggs
- 3/4 cup + 2 tbsp cup liquid fresh cream (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- a pinch of salt
- 1 2/3 cup all-purpose flour
- 1/2 cup potato starch
- grated lemon zest
- 1 packet baking powder (for cakes)
- 1 1/4 cup fresh strawberries
Steps
Beat the eggs in a bowl with a pinch of salt, the granulated sugar and the brown sugar until you obtain a light and frothy mixture.
Add the liquid cream and the grated lemon zest, and gradually fold in the flour together with the sifted potato starch and the baking powder.
Finally, add the strawberries previously washed and cut into pieces, left to macerate with one tablespoon of sugar and lemon juice, then well drained from their syrup.
Fold them into the batter by mixing from the bottom up with a spatula. Pour the batter into doughnut molds (I used mini Bundt molds in a heart shape) about 5 1/2 inches in diameter or, if you prefer, into a single large mold about 9 1/2 inches in diameter.
Level the surface and transfer to a preheated oven at 356°F. Bake for about 30-35 minutes, until golden, always performing the toothpick test.
Remove from the oven and let cool completely. The soft cream-and-strawberry mini doughnuts are ready to be served, decorated or glazed as desired, or sprinkled with powdered sugar.
Bon appétit and.. see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
