Description
Delight in these soft and fluffy Strawberry Glazed Donuts, freshly baked with a tender crumb and topped with a sweet, vibrant strawberry glaze. Perfect for breakfast, brunch, or an indulgent snack, these donuts combine classic flavors with a fresh fruit twist for a crowd-pleasing treat that’s easy to make at home.
Ingredients
Scale
Donuts
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- Pinch of Nutmeg
- 2/3 cup White granulated sugar
- 2 Large eggs, room temperature
- 1/2 cups Milk, room temperature
- 1/2 cup Sour cream or Greek yogurt, room temperature
- 4 TBSP Unsalted butter, melted and cooled
- 1 tsp Pure vanilla extract
Strawberry Glaze
- 1/2 cup Strawberries, washed and quartered
- 2 cups Powdered sugar
- 1 TBSP Milk
Instructions
- Preheat and Prepare Donut Pans: Preheat your oven to 350°F (175°C). Lightly spray two donut pans with baking non-stick spray to ensure easy release after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and a pinch of nutmeg. Set this mixture aside for now.
- Combine Wet Ingredients: In a separate bowl, blend the white granulated sugar, eggs, milk, sour cream (or Greek yogurt), melted butter, and pure vanilla extract until fully combined and smooth.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined; be careful not to over-mix to keep the donuts tender.
- Fill Donut Pans: Transfer the batter into a piping bag or a ziplock bag with a corner cut off. Pipe the batter into the prepared donut pans, filling each cavity about two-thirds full to allow room for rising.
- Bake the Donuts: Place the pans in the oven and bake for 10 to 13 minutes. Check doneness by inserting a toothpick into the donuts; it should come out clean. After baking, let the donuts rest in the pans for 5 minutes.
- Cool Donuts: Transfer the donuts carefully to a cooling rack, allowing them to cool completely before glazing.
- Prepare Strawberry Glaze: Place the quartered strawberries into a food processor and blend until smooth to form a puree. Pour the strawberry puree into a small bowl and add half of the powdered sugar, mixing until combined.
- Adjust Glaze Consistency: Add the remaining powdered sugar to the puree mixture and stir thoroughly. The glaze should be thick before adding milk. Then add 1 tablespoon of milk and mix until the glaze is smooth but thick enough to coat the donuts without dripping excessively. If too thin, add more powdered sugar.
- Glaze the Donuts: Dip each cooled donut into the strawberry glaze, ensuring an even coating. Place the glazed donuts back onto the cooling rack and allow the glaze to set and dry before serving.
Notes
- Flour: Use the spoon-and-level method or weigh your flour to avoid compacting, which can dry out the donuts.
- High Altitude Baking: Add an extra 2 tablespoons of flour to compensate for altitude differences.
- Dairy Ingredients: For best results, bring dairy ingredients like eggs, milk, and sour cream to room temperature about 2 hours before baking.
- Donut Pans: Using non-stick donut pans makes shaping and removal much easier.
- Glaze: Adjust the thickness of the glaze based on preference. Thicker glaze will hold better on the donuts but may be less glossy.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
