Description
Delight in these homemade Strawberry Glazed Donuts, featuring soft, fluffy baked donuts topped with a fresh and sweet strawberry glaze. Perfect for breakfast or an irresistible snack, these donuts combine classic baking ingredients with the vibrant flavor of real strawberries for a treat that’s both comforting and fresh.
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, room temperature or Greek yogurt
- 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 pans: Preheat your oven to 350°F (175°C). Spray two donut pans thoroughly with a baking non-stick spray to ensure easy release after baking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and a pinch of nutmeg. Whisk these together and set aside.
- Combine wet ingredients: In a separate bowl, mix the white granulated sugar, large eggs, milk, sour cream (or Greek yogurt), melted unsalted butter, and pure vanilla extract until fully blended and smooth.
- Blend batter: Pour the wet ingredients into the dry mixture. Gently stir until just combined; avoid overmixing to keep the donuts tender.
- Fill donut pans: Transfer the batter into a piping bag or a ziplock bag with the corner snipped off. Pipe the batter evenly into the prepared donut pans, filling each cavity about two-thirds full for proper rising.
- Bake donuts: Place the pans in the oven and bake for 10-13 minutes. Check doneness by inserting a toothpick; it should come out clean. Allow donuts to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare strawberry glaze: Place the quartered fresh strawberries into a food processor and blend until smooth to make a puree. Pour the puree into a small bowl and stir in half of the powdered sugar until combined.
- Adjust glaze consistency: Add the remaining powdered sugar to the puree and mix well. The mixture should be thick before adding milk. Slowly add 1 tablespoon of milk and stir until the glaze reaches a consistency that is thin enough to coat the donuts but thick enough to stay on without dripping off. If glaze is too thin, add more powdered sugar accordingly.
- Glaze donuts: Dip the cooled donuts into the strawberry glaze, ensuring full coverage. Place them back on the cooling rack to let the glaze set and dry.
Notes
- Flour: Use the spoon and level method or a kitchen scale to measure flour accurately to avoid dry donuts caused by compacted flour.
- High altitude baking: For high altitude locations, add an extra 2 tablespoons of flour to the dry ingredients to maintain the proper texture.
- Dairy ingredients: Remove eggs, milk, and sour cream from the refrigerator about 2 hours before baking to bring them to room temperature for better mixing and texture.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
