My husband usually handles breakfast on the weekend. He likes to make nice omlettes and frizzled ham on lazy mornings. This past weekend, though, I was looking for something sweeter so I decided to make these as a treat.

Really, it was a somewhat selfish move – strawberry doughnuts are much more up my alley than my husband’s, but he loved these too. I half expected him to pass on them in favor of something else so I was pleasantly surprised when he started asking about how many I had eaten.  He was mentally keeping tabs to make sure I didn’t eat his share of them! I think I’ll have to try some other doughnuts out soon.

I love that I had all the ingredients in the house already and that the recipe only makes a small batch – six doughnuts are much more manageable for a household of two!

Baked Strawberry Doughnuts
(from Sally’s Baking Addiction)
Makes 6 Doughnuts

For doughnuts:
1 c. flour
6 T. sugar
1 t. baking powder
4 T. strawberry greek yogurt
2 T. milk
1 egg
1/2 t. vanilla extract
1 T. unsalted butter, melted

For frosting:
3-4 large strawberries
1 T. strawberry jam
1 T. milk
1 – 2 cups confectioners’ sugar, sifted

Sprinkles (optional)

Preheat oven to 325F degrees. Spray doughnut pan with non-stick spray and set aside.

In a medium bowl, whisk together the dry ingredients. In a separate bowl, mix together the wet ingredients. Mix the wet ingredients into the dry ingredients just until combined.

Using a pastry bag, pipe the dough evenly into a 6-doughnut pan. Bake approximately 10 minutes, until set and golden brown. Cool in pan for 5 minutes before removing to a cooling rack.

While the doughnuts are baking, puree the strawberries and jam together. Mix in the powdered sugar and milk.

Dip semi-cooled doughnuts into frosting. (More than once if you want a thicker frosting layer!) Top with sprinkles if desired.