These are all about simplicity: barely pink strawberry glaze on top of fluffy, cakey buttermilk donuts. Feel free to switch out strawberries for any other berry, or even cherries. These are so delicious.
3 1/2 cups all purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1/3 cup sugar
1/4 cup brown sugar
4 tablespoon unsalted butter, melted
2 teaspoon vanilla extract
1 cup buttermilk
1 egg, beaten
canola oil, for frying
1/2 cup chopped strawberries
1 tablespoon lemon juice
2 tablespoons white sugar
1/2 teaspoon rosewater
2 cups powdered sugar
3 tablespoons butter
1-2 tablespoons milk (if needed)
Whisk together the dry ingredients in a bowl; set aside. Combine sugars, butter, and wet ingredients in the bowl of a stand mixer fitted with a paddle attachment; mix until smooth. While mixing, slowly add dry ingredients and mix until a soft dough forms.
Heat 2″ oil in a 6 quart saucepan until a deep-fry thermometer reads 370°. Spread a little flour on your counter, and roll out the dough to a little under an inch thick. Use a floured donut cutter to cut out donuts. Carefully slide the donuts (and donut holes) into oil and fry, flipping once, until puffed and golden, about 3 minutes for the whole donuts, about 2 minutes for the donut holes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool completely.
Combine the strawberries, lemon juice, and white sugar in a small pot over medium heat. Cook for about 5 minutes, or until the strawberries have released most of their juices and have cooked down into a light syrup. Turn off the heat and smash the strawberries with a fork. Strain if you like (I did). While the liquid is still hot, add the rosewater, powdered sugar and butter, and stir until combined. If too thick, add a tablespoon of milk. Dip the donuts in the glaze and let them cool on a cooling rack. If the glaze hardens in the pot, just heat up again and stir.