Strawberry and Milk Chocolate-Glazed Cake Doughnuts

Yield: 16-18 doughnuts

Ingredients:

- Nonstick cooking spray
- 1 cup unbleached all-purpose flour
- 1/4 cup plus 1 tablespoon cake flour...

- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2/3 cup canola oil
- 1/3 cup whole milk
- 3 tablespoons sour cram
- 1 large egg
- Seeds from 1/2 vanilla bean
- 1 recipe Strawberry Glaze (recipe follows)
- 1 recipe Milk Chocolate Glaze (recipe follows)
- Sprinkles (optional)

Directions:
Position a rack in the center of the oven and preheat to 350 degrees 
F. Place a cooling rack over a parchment-lined baking sheet. 
Lightly coat a 6-cavity doughnut pan with nonstick cooking spray.

In a large bowl, whisk the all-purpose flour, cake flour, granulated sugar, 
brown sugar, baking soda, and salt together and set aside. In a small bowl, 
whisk the oil, milk, sour cream, egg and vanilla until smooth.

While whisking, slowly pour the liquid mixture into the flour mixture and 
mix until smooth. 
Spoon the batter into the molds, filling them about two-thirds full. 
Set aside the remaining batter until you are ready to prepare an additional batch. 
Bake until light golden brown and the doughnuts spring back to the touch, 
about 10 minutes. 
Let cool in the pan for a few minutes, then turn the doughnuts out of the 
pan onto the rack to cool. Wipe away any excess crumbs from the pan, 
coat with nonstick cooking spray, fill with batter, and bake another round 
of doughnuts. Repeat until no batter remains.

Arrange the doughnuts neatly on the cooking rack, giving them about 
an inch of space between. Slowly pour or brush the strawberry or chocolate 
glaze over each of the doughnuts. 
Decorate with sprinkles (if using). Let stand for 10 to 15 minutes to 
allow the glazes to set before serving.

Strawberry Glaze

By: Jenny McCoy, from Desserts for Every Season

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