Ingredients
zest of 1/2 a lemon
2 tablespoons (20 grams) chopped fresh strawberries
1 cup (125 grams) powdered sugar
1/2 cup (82 grams) diced fresh strawberries
1/2 teaspoon vanilla extract
1 large egg
1/4 cup (59 milliliters) vegetable oil
1/3 cup (33 grams) granulated sugar
1/2 cup (227 grams) sour cream
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup (120 grams) all-purpose flour
Step by step
Preheat the KitchenAid® Convection Microwave to 325°F, and lightly mist a doughnut pan with non-stick spray.
Place the flour, baking soda, and salt in a medium mixing bowl and whisk to combine.
Place the sour cream, sugar, oil, egg, and vanilla in a small mixing bowl, and whisk to combine.
Add the liquid ingredients to the dry, and fold together until just barely combined. Fold in the diced strawberries, and transfer the batter to the prepared pan.
Bake for 14 minutes, or until a toothpick inserted in the thickest part of a doughnut comes out clean or with a few moist crumbs. Cool completely.
To make the glaze, place the powdered sugar, strawberries, and lemon zest in the chopper attachment of the KitchenAid® 5-Speed Hand Blender and pulse to combine.
Top the cooled doughnuts with glaze.