Description
Delight in these homemade Strawberry Glazed Donuts featuring a soft, moist cake texture enhanced with a sweet and fruity strawberry glaze. Perfect baked, not fried, these donuts combine the richness of sour cream and butter with the fresh flavor of pureed strawberries for a refreshing twist on a classic treat.
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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Spray two donut pans with non-stick baking spray to ensure easy release of donuts after baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and a pinch of nutmeg. Stir these together gently and set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the white granulated sugar, eggs, milk, sour cream (or Greek yogurt), melted and cooled unsalted butter, and pure vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix gently until just combined to avoid overmixing, which can toughen the donuts.
- Pipe Batter into Pan: 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 mold about two-thirds full for appropriate rise.
- Bake Donuts: Place the pans in the preheated oven and bake for 10-13 minutes or until a toothpick inserted into the donuts comes out clean. After baking, allow them to cool in the pans for 5 minutes before transferring to a cooling rack to cool completely.
- Prepare Strawberry Glaze: Place the quartered strawberries into a food processor and blend until smooth to make a puree. Transfer the puree to a small bowl.
- Mix Glaze: Add half of the powdered sugar to the strawberry puree and mix until incorporated. Then add the remaining powdered sugar and mix to create a thick glaze. Gradually add milk to thin the glaze as needed; it should be thin enough to coat the donuts but thick enough to stay on without running off.
- Glaze the Donuts: Dip the cooled donuts into the strawberry glaze, ensuring they are evenly coated. Place the glazed donuts back on the cooling rack and allow the glaze to set and dry before serving.
Notes
- For best results, spoon and level the flour or weigh it using a kitchen scale to prevent compacted flour from drying out the donuts.
- If baking at high altitude, add an additional 2 tablespoons of flour to the dry ingredients.
- Remove dairy ingredients from the refrigerator approximately 2 hours prior to baking to bring them to room temperature.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
