Description
Delight in these homemade Strawberry Glazed Donuts, featuring tender, fluffy baked donuts topped with a sweet and tangy strawberry glaze. Perfect for breakfast, brunch, or a delightful treat anytime, these donuts combine classic flavors with a fresh fruit twist.
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 cup 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 the oven to 350°F (175°C). Spray two donut pans with baking non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and a pinch of nutmeg. 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 smooth and well combined.
- Make the Batter: Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently and mix until just combined; avoid overmixing to keep donuts tender.
- Fill Donut Pans: Transfer the batter into a piping bag or a ziplock bag with the tip cut off. Pipe the batter evenly into the prepared donut pans, filling each cavity about two-thirds full to allow room for rising.
- Bake the Donuts: Bake in the preheated oven for 10 to 13 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts rest in the pans for 5 minutes before removing them to a cooling rack.
- Prepare Strawberry Glaze: Place the quartered strawberries into a food processor and blend until smooth. Transfer the strawberry puree to a bowl and mix in half of the powdered sugar until combined.
- Adjust Glaze Consistency: Gradually add the remaining powdered sugar and mix well. The glaze should be thick before adding milk. Pour in the milk and stir to achieve a glaze consistency that is thin enough to dip but thick enough to adhere to the donuts. If too thin, add extra powdered sugar.
- Glaze the Donuts: Dip the cooled donuts into the strawberry glaze, ensuring an even coating. Place the glazed donuts back on the cooling rack to allow the glaze to set and dry.
Notes
- Flour: Make sure to spoon and level the flour or use a kitchen scale to avoid packed flour, which can dry out the donuts.
- High Altitude Baking: If baking at high altitudes, add an extra 2 tablespoons of flour to adjust.
- Dairy Ingredients: Remove dairy items from the fridge and let them come to room temperature about 2 hours before baking for better mixing.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
