Strawberry–Buttermilk Fōnuts

Name: Strawberry–Buttermilk Fōnuts
Total time: PT0D0H0M
Yield: makes about 1 1/2 dozen
Ingredients: 1 1 ⁄ 4 cups (5 oz.) all-purpose flour, sifted; 3 ⁄ 4 cup sugar; 1 ⁄ 2 tsp. baking soda; 1 ⁄ 2 tsp. kosher salt; 2 ⁄ 3 cup canola oil, plus more for greasing; 1 ⁄ 2 cup buttermilk; 1 egg; 1 ⁄ 2 tsp. white vinegar; 1 ⁄ 2 tsp. vanilla extract; 1 ⁄ 2 cup finely chopped strawberries; 2 cups confectioners' sugar

Serves
makes about 1 1/2 dozen

TODD COLEMAN

This recipe is from Waylynn Lucas' Los Angeles-based, oven-baked donut shop called Fōnuts. This recipe first appeared in our March 2013 issue along with Michael Krondl's story Donut Renaissance.

Ingredients

1 ¹⁄₄ cups (5 oz.) all-purpose flour, sifted
³⁄₄ cup sugar
¹⁄₂ tsp. baking soda
¹⁄₂ tsp. kosher salt
²⁄₃ cup canola oil, plus more for greasing
¹⁄₂ cup buttermilk
1 egg
¹⁄₂ tsp. white vinegar
¹⁄₂ tsp. vanilla extract
¹⁄₂ cup finely chopped strawberries
2 cups confectioners' sugar

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Instructions

Step 1

Heat oven to 350°. Combine flour, sugar, soda, and salt in a bowl; make a well in the center and set aside. Whisk oil, buttermilk, egg, vinegar, and vanilla in a bowl; add to well, and mix into a smooth batter. Stir in half the strawberries; set aside. Lightly grease a nonstick donut pan; spoon 2 tbsp. batter into each mold. Bake until golden and a toothpick inserted into donut comes out clean, 13-15 minutes. Invert donuts onto a baking sheet with a wire rack; let cool completely.

Step 2

Whisk remaining strawberries, confectioners' sugar, and 2 tbsp. water until smooth. Dip tops of donuts into glaze and return to wire rack until glaze is set.