Brunches are my favorite. Savory + Sweet + Iced Coffee or Boozy Juice.  I see nothing wrong with this equation.

And Easter is the perfect holiday for a big brunch.

I’ve been learning new napkin folds (the things you watch on YouTube while you work from home….).

I thought this one would look a bit like a rabbit silhouette from above, but it’s leaning more toward Maleficent.

We pared things down a bit after last year’s food fest, but this spread was still just as delicious. Actually, even more.

Let’s start with these doughnuts.

I really love scones for Easter, but we had a hankering for doughnuts and they are SO MUCH EASIER to make than scones. Seriously, they take less than 20 minutes start to finish (minus the glaze time). Also, this recipe only made six doughnuts, which is perfect for a two-person brunch with leftovers.

The batter was a quick vanilla base that uses yogurt to keep things m-word. Once baked, you make the thick glaze and start dunking.

This was after one dunk. I did three total to make it nice and thick, but don’t forget to let each dunk stage set.

Joe prefers his sans glaze (WHA?!), but he still liked the soft vanilla-y doughnut just fine. Weirdo.

These weren’t as fancy as some of our other Easter treats of years past, but they were quick, delicious and a vibrant color that screamed Spring — even though it snowed the next three days.

Baked Strawberry Doughnuts

Source: Adapted slightly from Sally’s Baking Addiction

1 c. all-purpose flour
6 Tbs. sugar
1 tsp. baking powder
pinch of nutmeg
4 Tbs. vanilla Greek yogurt
2 Tbs. milk
1 egg
1/2 tsp. vanilla extract
1 Tbs. unsalted butter, melted

Glaze:

3-4 strawberries
1 Tbs. strawberry jam
2 c. confectioners’ sugar, sifted

Pre-heat oven to 325 degrees and coat donut pan with non-stick spray.

In a large bowl, mix together flour, sugar, nutmeg and baking powder. Set aside. In a small bowl, whisk together the yogurt, milk, egg, vanilla and melted butter. Slowly mix wet ingredients into dry until just combined.

Spoon batter into the pan, filling the cavities about 3/4 full.  Bake 8 to 11 minutes until donuts are set. They will spring back when touched.

Allow to cool before removing from pan, about 5 minutes. Let cool completely on a wire rack before glazing.

Slice strawberries and puree with jam. (I used an immersion blender, which worked much better than my blender. I liked seeing the flecks of strawberries throughout.) Slowly whisk in 1 cup sifted confectioners’ sugar, adding more until you reached the desired consistency and coloring. (I used 2 cups.) Dip doughnuts in glaze 1-3 times, letting it set between each dunk over a wire rack.

Doughnuts are best served immediately. Keep leftovers sealed tightly at room temperature for up to 2 days.