To Make the Donuts:

1. Preheat over to 350°F (177°C)

2. Generously spray donut pan with vegetable oil or nonstick spray.

3. Sift all dry ingredients together in a large bowl.

4. Add all wet ingredients (besides strawberry emulsion or extract) to the dry ingredients and whisk for 1 minute by the timer.

5. Add in strawberry emulsion or extract and strawberry milk powder and whisk for another 1 minute. Do not over mix.

6. Once batter has come together, spoon about 3 tablespoons of batter into each donut cavity. Fill no more than half way through.

7. Bake for 9-11 minutes or just until edges are lightly golden.

8. Remove donuts from pan and place on cooling rack for about 10-15 minutes or until completely cooled.

To Make Glazed Donuts:

1. Stir together all ingredients until a smooth, even mixture forms. (This may take 2-3 minutes). If glaze is too thick, add extra milk, 1 teaspoon at a time until desired consistency is reached.

2. Glaze donuts either by spooning the glaze on top or by dunking the top of donuts down into the glaze and slowly swirling while lifting them up.

Notes:

• Keep donuts at room temperature.

• Donuts taste best when freshly made but will keep for about 1-2 days.

• Donuts can also be made in a regular cupcake pan if donut pan is not available.