Breakfast, Cake, fruit, Places, Recipes

Good Humor Strawberry Shortcake Doughnuts

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So, I’m a thief. Kinda. As in, I totally didn’t come up with this idea myself, I saw it somewhere else. But hey, they say imitation is the best form of flattery, right? When I was a kid, Good Humor’s Strawberry Shortcake ice cream bar happened to be one of my favorite ice creams growing up.

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Yeah, you know the one. So when I heard there was a bakery in LA (a cute one, at that) that made doughnuts resembling a favorite childhood treat, I decided to make the trip on my next day off to check it out. And it was good! It was good, BUT, Lord knows I don’t have the funds to drive down to LA every time I crave that cakey goodness. I had to figure out how to make it myself, from the comfort of my own home.

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Essentially what I did was find a basic cake doughnut recipe and adjusted it so I could get something closest to what I thought would do proper homage to the ice cream itself. After a few failed attempts (who knew doughnut batter could be so taxing??) I finally rendered a recipe I liked, nay, ENJOYED, and am thoroughly pleased with the results. The hubby ate two of them right after I finished taking these pictures, so I’m gonna go ahead and say he enjoyed them too!

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Progress pics! Crushing the freeze-dried strawberries, the finished strawberry streusel, and the batter after I piped it into my oiled pan. Since I’m not quite ready to invest in a doughnut mold, I used a silicon savarin mold that I already had at home. The results were exactly what I wanted them to be, so money saved on my side!

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Needless to say, I am very happy with the results and this little adventure was a very refreshing break from all the European-style desserts I make at work (tons of fluff, or as a dear friend of mine calls it, “floofsy”). Now if you’ll excuse me, I have some indulging to do!

Good Humor Strawberry Shortcake Doughnuts

makes 8 (2.5″) doughnuts

For doughnuts:

135 g All Purpose flour

5 g baking powder

1/4 teaspoon salt

110 g granulated sugar

10 g freeze-dried strawberries, crushed

108 g sour cream

1 teaspoon vanilla extract

1/4 teaspoon almond extract

50 g egg (1 large)

30 g butter, melted

Preheat your oven to 350F. In a large bowl,  whisk together your flour, baking powder, salt, and sugar until there are no lumps. Stir in your crushed freeze-dried strawberries. Make sure there are no large pieces of strawberry, as they will become chewy once baked. In another bowl, whisk together sour cream, vanilla extract, almond extract, egg, and melted butter until smooth. Pour your wet ingredients into your dry, then gently fold the two just until the batter comes together. It is very important that you not overmix the batter because there is a lot of flour, so be careful! Fill a piping bag with your batter and pipe into an oiled doughnut pan or savarin mold, filling them 2/3 full. Bake in your preheated oven for 22 minutes, or until a toothpick inserted into one of your doughnuts comes out clean. Note that my baking time may be slightly longer than yours if you didn’t use a silicon mold, so feel free to peek in the oven as it gets closer to that 20 minute mark! Let doughnuts cool completely before removing them from your pan.

For Strawberry Streusel:

18 g granulated sugar

15 g brown sugar

108 g butter, cold, diced in 1/2″ cubes

148 g All Purpose flour

13 g freeze-dried strawberries, crushed finely

Preheat your oven to 340F. In a bowl of a stand mixer fitted with a paddle attachment, combine granulated sugar with brown sugar and cold diced butter. Paddle until cubes of butter have broken up, then slowly add your flour. Mix until all the ingredients start to come together and form pea-sized lumps. Dump streusel onto a sheet pan lined with a silicon mat, spread out evenly onto sheet pan, and bake in your preheated oven for 10 minutes, then stir around with a spatula and bake another 10 minutes or until streusel is an even golden brown color. Let cool completely, then pour into a large bowl and toss with crushed freeze-dried strawberries. Use your fingers to toss around and break apart any large lumps.

For Doughnut Icing:

124 g powdered sugar

15 g water

1 g almond extract

Stir together all 3 ingredients until icing is smooth and fluid. This icing is basically just a glue that helps the strawberry streusel to adhere to the doughnut, so no need to double glaze or anything of that sort (unless you like your doughnuts super sweet, then feel free!). Take 1 doughnut and dunk the top half into your icing, let any excess drip off or scrape excess icing off along the side of your bowl, then quickly dunk it into your streusel. Repeat this process with each of your doughnuts, and let icing set before digging in. Have fun!

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