Strawberry Jaws Donuts
Strawberry Jaws Donuts
These Jaws-inspired donuts are the perfect breakfast before a day spent at the pool or at the beach!
These donuts have fresh strawberry chunks with a very light donut, complimented by cream cheese frosting! The lines of the life preserver are made out of strawberry fruit-by-the-foot, so the decorating looks professional but is actually super easy to accomplish!
Servings: 12 Donuts
Prep Time: 0.5 Hours
Total Time: 1.5 Hours
Ingredients
Strawberry Donuts
1 cup strawberries, finely chopped
1/4 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 tablespoon vanilla extract
1/4 teaspoon nutmeg
1/4 cup vegetable oil
1 cup sugar
2 cups all-purpose flour
2/3 cup whole wheat flour
1 + 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Cream Cheese Glaze + Decorations
2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
2 teaspoons milk
1 box of Fruit by the Foot
Instructions
Donuts: Preheat the oven to 425°F. Grease two donut pans with non-stick cooking spray.
Donuts: In a large bowl, beat together the melted butter, vegetable oil, and sugar until combined. Add eggs and vanilla. Beat until well-combined and smooth. Set aside.
Donuts: In a different larger bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
Donuts: Stir half of the flour mixture into the wet ingredients until smooth and creamy. Add the buttermilk. Stir until well-combined. Add the remaining flour mixture. Stir until well-combined. Batter will be slightly lumpy.
Donuts: Finely chop strawberries until you have 1 cup. Pour into the batter, along with the nutmeg. Fold both into the batter.
Donuts: Fill two piping bags with the batter mixture, one for each donut pan. Use a large tip so that the strawberries do not get stuck. Pipe the batter into the cavities in the pan. Lightly tap the donut pans on the counter to release any air bubbles.
Donuts: Bake the donuts for 9 minutes. Leave to cool in the donut pan for 5 minutes, then remove to cool completely on a wire rack.
Glaze: In a large bowl, beat together softened cream cheese and butter until smooth.
Glaze: Sift in the powdered sugar. Beat until well-combined. Add 2 tablespoons of milk. Beat until completely smooth. Add more milk if you desire a thinner consistency.
Glaze: Fill a piping bag with the glaze. Pipe a thick line along the circle of the donut, and smooth onto the sides with a butter knife.
Glaze: Unwrap the Fruit by the Foot packages. Cut out strips that are long enough to cut cover the area from the inside of the donut, over one of the side, and to the outer edge. It is easier to cut a little longer than necessary and then trim the edges after placed, so be generous. Place the strips onto the donut, starting from the center, laying across the side, and then pressing to the outer edge. Place three more strips until you have an 'X' across the donut.
Enjoy!
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