By San Diego Dining Dish
A few weeks ago, I posted this pic on Instagram, and was requested to share the recipe, so here it is. I cheated a bit by using store bought strawberry rhubarb butter, but you could easily substitute other fruit butters or even mashed bananas.
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Ingredients:
- 1/2 cups + 6 tbsp flour
- 3/4 teaspoons baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- ¼ teaspoon cinnamon
- 1/2 cup strawberry rhubarb butter (purchase here)
- 1 large egg
- 1/4 cup sugar
- 2 tbsp coconut oil
- 1 tbsp milk
- 1/2 teaspoon vanilla
Sugar Topping
- ¼ cup sugar
- ½ teaspoon cinnamon
Directions:
- Preheat oven to 350 degrees, and spray a donut pan. Whisk the strawberry rhubarb butter, egg, sugar, coconut oil, milk, and vanilla until a little frothy. Mix in the remaining ingredients, being careful not to overmix. Spoon batter into pan, filling about ¾ full. Bake 12-14 minutes, or until toothpick inserted in center comes out clean.
- While baking prepare sugar topping.
- Cool in pan for about 5 minutes, remove and dip donuts into sugar topping mixture, generously coating both sides.
