Strawberry Glazed Donuts Recipe

Introduction

These Strawberry Glazed Donuts bring together fluffy baked donuts with a sweet, fresh strawberry glaze. They are perfect for a delightful breakfast treat or an indulgent snack any time of day.

Ingredients

• 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 (room temperature or Greek yogurt)
• 4 tbsp unsalted butter (melted and cooled)
• 1 tsp pure vanilla extract
• 1/2 cup strawberries (washed and quartered)
• 2 cups powdered sugar
• 1 tbsp milk

Instructions

1. Step 1: Preheat the oven to 350°F and spray two donut pans with non-stick baking spray.
2. Step 2: In a large bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
3. Step 3: In a separate bowl, whisk together the sugar, eggs, milk, sour cream, melted butter, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. Step 5: Transfer the batter to a piping bag or a ziplock bag with the corner cut off. Pipe the batter into the prepared donut pans, filling each about two-thirds full.
6. Step 6: Bake for 10-13 minutes or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a cooling rack.
7. Step 7: For the strawberry glaze, place the quartered strawberries into a food processor and blend until smooth. Transfer to a small bowl.
8. Step 8: Add half of the powdered sugar to the strawberry puree and mix well.
9. Step 9: Gradually add the remaining powdered sugar, stirring until the glaze is thick but not too stiff. Add the milk to thin the glaze to a consistency that will stick to the donuts without running off.
10. Step 10: Dip the cooled donuts into the strawberry glaze and place them back on the cooling rack to let the glaze set.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier flavor and extra protein.
• Fresh or frozen strawberries can be used for the glaze; thaw frozen berries before blending.
• For a different twist, add a pinch of cinnamon to the batter or top with chopped nuts after glazing.

Storage

Store the glazed donuts in an airtight container at room temperature for up to 2 days. Refrigerate if you want them to last longer, but allow donuts to come to room temperature before serving. If needed, reheat gently in the microwave for a few seconds to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts vegan?

You can substitute eggs with flax eggs and use a plant-based milk and yogurt alternative. Keep in mind the texture may slightly change.

Can I freeze these donuts?

Yes, freeze unglazed donuts in a sealed container or freezer bag for up to 2 months. Thaw at room temperature and apply the glaze fresh before serving.

Strawberry Glazed Donuts Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 59 reviews

Delight in these homemade Strawberry Glazed Donuts featuring a soft, tender crumb and a luscious strawberry glaze. Baked to perfection and topped with a sweet, fruity coating, these donuts make a perfect treat for breakfast or dessert.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 12 donuts 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (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

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray two donut pans with baking non-stick spray to ensure easy release of the donuts after baking.
2. 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 later use.
3. Mix Wet Ingredients: In another bowl, combine the white granulated sugar, room temperature eggs, milk, sour cream (or Greek yogurt), melted and cooled unsalted butter, and pure vanilla extract. Mix well to ensure all wet ingredients are fully incorporated.
4. Combine Wet and Dry: Gradually pour the wet ingredients into the bowl of dry ingredients. Gently mix until just combined, being careful not to overmix to maintain a tender donut texture.
5. Pipe the Batter: 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.
6. Bake: Bake the donuts in the preheated oven for 10-13 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the donuts to rest in the pan for 5 minutes before transferring to a cooling rack to cool completely.
7. Prepare Strawberry Glaze: Place the quartered strawberries into a food processor and blend until smooth to create a strawberry puree. Transfer the puree to a small bowl.
8. Mix Glaze: Add half of the powdered sugar to the strawberry puree and mix until combined. Then add the remaining powdered sugar and mix well. The mixture should be thick initially.
9. Adjust Consistency: Stir in the milk gradually until the glaze reaches a consistency that is thin enough to coat the donuts but thick enough to stay on them without running off. If the glaze is too thin, add more powdered sugar to thicken.
10. Glaze Donuts: Dip each cooled donut into the strawberry glaze, allowing the excess to drip off. Place the glazed donuts back onto the cooling rack and let the glaze set and dry before serving.

Notes

• Use room temperature eggs, milk, and sour cream to ensure even mixing and better texture.
• Do not overmix the batter to keep donuts light and fluffy.
• If you don’t have sour cream, Greek yogurt is a suitable substitute.
• For a thicker glaze, reduce the milk or add more powdered sugar as needed.
• Ensure donuts are completely cool before glazing to prevent the glaze from melting off.
• Store glazed donuts in an airtight container for up to 2 days for best freshness.

Keywords: Strawberry glazed donuts, baked donuts, strawberry glaze, homemade donuts, breakfast donuts, dessert donuts