Preheat the oven to 350 degrees F. Spray your donut pan with nonstick spray.
In a bowl, whisk together the flours, baking powder and salt.
In a large bowl, whisk together the butter and sugar until combined. Add in dry ingredients and the eggs, mixing until batter is just combined. Whisk in vanilla paste, then stir in buttermilk until batter is smooth. Gently fold in the sprinkles. Use a spoon and add the batter to the donut pan until each mold is about 3/4 of the way full. Bake the donuts for 13 to 15 minutes, until they are set and slightly golden. Remove and let cool. Once they are cool, dip each donut in the glaze and covered in sprinkles. Serve immediately.
Add the berries to a food processor and blend until completely pureed. If you don’t want the strawberry seeds in the glaze, you can press this puree through a fine mesh sieve. I don’t mind the seeds! Transfer the strawberry puree to a bowl and stir in the powdered sugar, 1 cup at a time. Depending on how much water content you strawberries have, the full amount of sugar you need may differ.
You want the glaze to be sticky and stay on the top of the donut without being too liquidy. If after 3 cups of sugar it’s still too thin, add more sugar 1/2 cup at a time and stir well. If it ever gets too thick, add in buttermilk 1 teaspoon at a time and stir.
Cover the glazed donuts with the sprinkles and serve.
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