Editor’s note: The transition from winter to spring typically (maddeningly) unfolds in fits and starts. Here in the Bay Area, we’ll revel in a 70 degree day only to be greeted the next by dour skies and frigid winds. Amidst the weather’s predictable ambivalence, each year we can count on strawberries to offer sweet reassurance that warmer days are near. As part of Evernote’s Spring Made Simple series, the Evernote Food team reached out to one of our favorite food bloggers, Adrianna Adarme of A Cozy Kitchen, for a recipe to properly celebrate spring’s most iconic and steadfast fruit.
Baked Strawberry Doughnuts. Photo credit: A Cozy Kitchen
Contributed post by Adrianna Adarme
The world of doughnuts is divided into two categories: cake and yeast. I’m going to embarrassingly admit that I haven’t yet mastered the light-as-a-feather homemade yeasted doughnut recipe (in the past they’ve been more like stiff-as-a-board). And while this reality saddens me daily, I do nothing about it, and it’s not because I don’t care about yeasted doughnuts, because I do. Oh I do. It’s because I despise deep-frying at home. Deep-frying requires lots of lots of oil and the worst part? Disposing it after your fry-fest. That’s why I adore baked doughnuts. These baked doughnuts are of the cake variety, but rather than having a firm, big crumb like most cake doughnuts, these are pillowy soft with a small crumb.
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