Maybe you are a mom. Or have a mom. Or know a mom. I mean, any reason to make and eat these for Mother’s Day brunch or breakfast this weekend is completely legitimate.
Moi? I will not be having fresh donuts, or sleeping in because hello, nursing infant. Instead, I’ll be making sure that little boys are at least acceptably clean, small tummies (and the adult ones too because hangry is real) are full, and shoes are on feed before we all shoo ourselves out the door to church. And you know something? I think it’ll still be a stellar morning.
But I have to admit, I wouldn’t mind donuts. I mean, I don’t ever mind donuts. My relationship with them is on a scale of “Oh, doesn’t that sound good!” to “GIVE ME FRIED BALLS OF SWEET DOUGH LEST I DIE” and I’m usually somewhere in the middle. And I feel like one of Instagram’s greatest gifts to humanity is making us all lean towards the crazy obsessed end of the eat all the donuts spectrum. Meaning, I’m usually more into them than not. Throw some strawberries and cream in the middle, and it’s all over, because I freakin’ LOVE strawberries. And who doesn’t love some pastry cream oozing out of their donuts?
So all of that to say? If theere’s a mother in your life that you need to show some extra love to this weekend, you have found your answer. Right here, right now.
Because doesn’t everyone speak the love language of donuts?
- 1 batch yeasted or sourdough donuts, tossed in sugar (links provided below)
- 10-12 fresh, ripe strawberries, medium to large
- 2 Tbsp. white sugar
- 2 tsp. cornstarch
- 1 1/2 cups whole milk
- 1/4 cup white sugar
- pinch of salt
- 2 Tbsp. cornstarch
- 1 1/2 Tbsp. all-purpose flour
- 2 large egg yolks
- 2 Tbsp. butter
- 1 tsp. pure vanilla extract
Prep time: Cook time: Total time: Yield: 10-12 donuts