Drunken Strawberry Doughnuts

This weekend was a whirlwind, with our annual Koch Olympics in my hometown (think family reunion, but add in tons of games and drinking with it).  It was good to see family and enjoy the beautiful weather we had.  It was a nice, much-needed break from the high temps and humidity.

My sister, brother and me.

All the Koch grandkids...

Love this photo - my mom, the little miss and my sister.  And yes,
our daughter has two legs, she was just swinging!

Back to these doughnuts.

Being a little sluggish this Monday morning, we are all tired, I decided to use my new doughnut pan.  The kids and I enjoyed a nice, quiet morning, eating a doughnut, while dad went into work for a couple of hours.

You can certainly try these with any flavor combo - but if you use fruit like I did, go ahead and call them Drunken Doughnuts, as the juice will soak into the doughnut and they will literally fall apart in your mouth!

Drunken Strawberry Doughnuts
2 c. bisquick mix
1/2 c. sugar
1 pkg. quick-rise yeast
1 1/2 t. baking powder
1/2 t. salt
1/4 t. cinnamon
1/8 t. baking soda
1/2 c. warm water
6 T. butter, melted
1/4 c. unsweetened applesauce
1 T. vanilla
1/2 c. mashed strawberries (optional to put in batter)

Glaze: 1/4 c. mashed strawberries, 1 c. powdered sugar, 1 T. water (as needed)

In a large bowl, mix the first eight ingredients.  In another bowl, whisk water, butter, applesauce and vanilla.  Add to the dry ingredients, stir until blended.  Cover and let rest for 10 minutes.  You can also add in 1/2 mashed strawberries to the batter (this is optional).

Pour batter into a ziploc storage bag, cutting a small corner to release batter into doughnut pan.  Make sure to spray pan liberally with cooking spray.  Fill cavities 3/4 full.  Bake at 325 degrees for 15 minutes.  Remove to a wire rack, allow to cool.

Mix together glaze and pour over doughnuts.  Let stand until frosting sets.