Strawberry Rose Buttermilk Donuts

Dessert, Breakfast, Baking, Sweet


The perfect spring treat.



1 ½ C (180 g) War Eagle Mill all-purpose flour

1 tsp. Rumford baking powder

½ tsp. kosher salt

½ tsp. Frontier Co-op ground cardamom

¼ tsp. Frontier Co-op ground cinnamon

½ C Wholesome granulated sugar or ¼ C Swerve Lakanto Monkfruit Sweetener

1 Farmers Hen House large egg

½ C Organic Valley buttermilk

¼ C Spectrum Culinary safflower/sunflower oil

2 tsp. Starwest rose water

2 tsp. Frontier Co-op vanilla extract

½ C pureed organic strawberries


1 tsp. Frontier Co-op vanilla extract

1 tsp. Starwest rose water

2 C Wholesome powdered sugar

1-2 Tbsp. Organic Valley buttermilk

2 Tbsp. Natierra freeze dried strawberries

Dried bulk rose petals for topping, optional


Step 1

Preheat oven to 400. Spray a donut pan with non-stick spray, set aside.

Step 2

In a bowl, whisk together your flour, baking powder, kosher salt, cardamom, and cinnamon, set aside.

Step 3

In a separate, larger bowl, whisk together your sugar and egg, add the buttermilk, oil, rose water, and vanilla extract. Whisk until just combined.

Step 4

Add in your dry ingredients, whisk until just combined, and fold in your strawberry puree. Make sure you don’t overmix it.

Step 5

Pipe into donut pan, filling 2/3 of the way full. Tap pan on counter top before placing in oven. Bake for 8-10 minutes.

Step 6

While that is baking, make your glaze. In a bowl, add your powdered sugar, vanilla extract, and rose water. Add in 1 Tbsp. of your buttermilk, stir to combine. Add the other and whisk until smooth. Crush your freeze dried strawberries into a powder and whisk into the glaze.

Step 7

Allow your donuts to cool for 5 10 minutes and transfer to a wire rack to cool completely.

Step 8

Once cool, dip in your glaze. Sprinkle crushed dried rose petals on top.