Sunday Brunch: Baked strawberry donuts from The Gwen

Sean Lewis
·1 min read

Chef Karianne from The Gwen Hotel joined the WGN Weekend Morning News for a sweet Sunday Brunch: Baked strawberry sour cream donuts with a lemon glaze.

Baked Strawberry Sour Cream Donuts

Servings: 12

Ingredients

  • 1 cup flour

  • 0.5 teaspoon baking soda

  • 0.25 teaspoon salt

  • 1 each whole egg, large

  • 0.5 cup sugar

  • 0.5 cup sour cream

  • 0.25 cup oil

  • 0.5 teaspoon vanilla extract

  • 0.5 teaspoon strawberry flavoring, LorAnn (optional), to taste

  • 1 drop fuscia gel color, Chefmaster (optional), to taste

Directions

  1. Mix flour, baking soda, set aside

  2. Whisk sugar, oil, sour cream, salt, extracts/flavorings (optional), color (optional), egg

  3. Fold/whisk wet into dry-no lumps

  4. Use immediately or freeze batter until use. If frozen, bring to room temperature to portion and bake.

  5. Bake 350F standard oven or 325F convection until fully set, slightly golden on edges. Time will vary based on size of molds.

Lemon Glaze

Ingredients & Directions

  • 4 tablespoons lemon juice

  • 1 pound powdered sugar

  • 1 teaspoon strawberry flavoring, LorAnn (optional)

  • Mix all together, no lumps

  • Use cold on hot donut, or warm glaze on cold donut

  • Glaze can be refrigerated for week, or frozen for months.

  • Adjust glaze to desired viscosity

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