Hello from Chicago! Well, by the time you read this I will be a zombie trying to make it through the day in San Francisco. I'm currently incredibly full from dinner, curled up in my hotel bed and watching TLC. It's awesome. I'm in Chicago for a couple days for work, so I've been spending my days in a stuffy construction site getting all dusty and punching things. I'm not literally punching things! One of the very last steps of an architecture/interior design project is completing the punch walk, which is when you walk through the entire project noting every little and big thing that needs to be fixed or adjusted. Punching! It's sort of fun but also really exhausting. I would equate it to museum exhaustion. You know, that mental and physical tiredness from slowly sauntering and reading every artist placard.
After a day of punching, we headed over to Avec for dinner and it was amazing! They had this avocado and sweet potato salad with a garlic dressing and za'atar that I need to recreate the second I'm finally home for an extended period of time and can actually cook again! Gosh, I miss my tiny zero counter space kitchen. I miss making myself matchas in the morning, spending too much time fixing myself a pretty bowl of yogurt, and VEGETABLES. Gosh, I need vegetables. I was also in Cleveland this weekend for some quality family time, which is typically a marathon eating session. So I'm just v v v v v full and am in desperate need of vegetables. Despite the constant discomfort of being full, I do love trying all these new dishes from eating out and getting inspired to create new things in my own kitchen. The notepad in my phone that lists all my random recipe ideas is getting real good and real exciting.
These Strawberry Basil Donuts are actually inspired by the Blueberry Basil Bourdon Donuts from Blue Star Donuts in Portland. They are one of the many things I ate in Portland and said to myself, "oh man, I gotta steal this idea!" 😛 I loved the natural sweetness and tartness from the berries and the herbaceousness (that's a word I think) from the basil. It was a flavor combo I don't encounter often in the dessert world. Instead of blueberries I used strawberries because it's strawberry season in California and the the farmer's market is bursting with them! The strawberries also make a really lovely pale pink glaze that I feel like is very on trend right now if color trends are your thing. I'm also participating in my very first internet food blogger party thing! A bunch of other fellow food bloggers created incredible strawberry inspired recipes! If you're interested in checking them out, here are the links to them all below! Also check out #strawberriesarethejam for some drool worthy content!
Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova
The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart
This Healthy Table’s Strawberry Tahini Shortcake
Flours in Your Hair’s Strawberry Milk Donuts
The Wood and Spoon’s Strawberry Icebox Pie
Smart in the Kitchen’s Rustic Strawberry Galette
The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts
Better with Biscuit’s Straw "berry" Cobbler
My Kitchen Love’s Strawberry Rhubarb Tart
Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake
What Great Grandma Ate’s No Bake Strawberry Cheesecake Bars (Paleo, Vegan)
A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Hola Jalapeno’s Strawberry Pink Peppercorn Margarita
Worthy Pause’s Strawberry-Basil Shrub Cocktail
Hot Dishing It Out’s Panna Cotta with Strawberry Jelly
Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa
Pie Girl Bakes’ Strawberry Ginger Pie
Crumb Top Baking’s Strawberry Chia Jam Oat Bars
The Gourmandise School’s Strawberry Pistachio Salad
Tiny Kitchen Caper’s Strawberries and Cream Pound Cake
Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache
Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata
A Spicy Perspective’s Fresh Strawberry Yogurt Cake
Easy and Delish’s Strawberry Brigadeiros
Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette
Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream
Sugar Salt Magic’s Strawberry Mousse Tart
The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt
Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream
Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Bavette Meat & Provisions’ Pickled Green Strawberries
Strawberry Basil Glazed Donuts
2 1/4 teaspoons (1 packet) active dry yeast
3/4 cup warm water
3 1/4 cups all-purpose flour, plus more for dusting
1/4 cup sugar + a pinch for yeast mixture
1 tsp salt
1/3 cup vegetable oil, plus more for frying
1/3 cup strawberries - hulled and chopped
1/2 cup chopped basil
2 cups confectioner's sugar + more
3 tbsp milk
1/4 tsp salt
1. Combine yeast, warm water, a pinch of sugar in a small bowl until yeast is dissolved. Allow to sit for 5 minutes to allow the yeast to activate. You should start to see small bubbles on the surface.
2. In the bowl of your standmixer fitted with a dough hook, combine flour, sugar, and salt. Add in yeast mixture, eggs, and oil. Stir the dough on medium low speed for 7 minutes until smooth.
3. Place dough in a greased bowl, cover with a damp kitchen towel and allow to proof in a warm place for 2 hours. After proofing, roll out the dough on a lightly floured surface until it is 1/2" thick use a 2.5" to 3" diameter biscuit cutter to cut our your donuts. Re-roll your dough scrapes to make additional donuts. Use your index finger to gently press a hole out of the center. Pull the whole part with your hands to stretch out the donut. Place on a parchment paper lines baking tray. Repeat with remaining donuts. Cover with a damp kitchen towel and allow to proof for another 30 minutes.
4. Fill a heavy bottom pot with vegetable oil. I used about 5 cups of oil for my dutch oven. Heat over medium high heat until it reaches 350 degrees. If you don't have a thermometer you can test the oil with a scrap of dough. It should sizzle immediately, brown gradually, and not cook too fast. If it browns too fast the oil is too hot. Fry your donuts in batches for 1 to 2 minutes on each side. Remove them from the oil with a slotted spoon and place them on a wire rack to cool.
5. To prepare your glaze, puree strawberries and basil in a food processor or immersion blender until smooth. Place in a small pot or sauce pan and heat over medium heat for 5 minutes until it has reduced. Place strawberry basil reduction in a small bowl and allow to cool. Gradually mix in confectioner's sugar until smooth. Whisk in milk. Add a little more sugar or milk to reach desired consistency.
6. Dunk a cooled donut into the glaze and allow the glaze to set on a wire rack. Repeat with remaining donuts.