Strawberry Donuts

Mix the milk and lemon juice, set aside.

Whisk the flour, baking powder, salt and sugar in a mixing bowl until well combined.

In a separate bowl add the milk and lemon juice mixture, egg, oil and vanilla, whisk together.

Pour the wet ingredients into the dry and mix until just combined.

Gently fold in the diced strawberries.

Lightly grease a donut tray.

Fill a piping bag with donut batter and pipe into prepared trays. Batter makes 9 donuts.

Bake for 10-15 minutes or until an inserted skewer comes out clean.

Allow the donuts to cool for 5 minutes in the tray before turning out onto a cooling rack to cool completely, about 1-2 hours.

To prepare the glaze, heat the strawberries and water in a microwave safe container in 30 second bursts until the strawberries become soft and are easily mashed with a fork.

Strain the cooked strawberries through a fine mesh sieve over a mixing bowl. Press out as much juice as possible.

Add the 1½ cups of powdered sugar and whisk until smooth. Add more powdered sugar if you prefer the glaze to be thicker.

Dip the tops of the donuts into the glaze and place on a wire rack to allow the glaze to set.

Store donuts in an airtight container in a cool dry place for up to 3 days.