Description
Delight in these soft, moist Strawberry Glazed Donuts made from scratch with a tender crumb and a lovely homemade strawberry glaze. Perfect for breakfast or a sweet treat, these baked donuts are easy to prepare and bursting with fresh strawberry flavor.
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, 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 with baking non-stick spray to ensure the donuts release easily 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 later.
- Combine wet ingredients: In a separate bowl, mix the white granulated sugar, large eggs, milk, sour cream (or Greek yogurt), melted and cooled unsalted butter, and pure vanilla extract until smooth and well blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to maintain a tender texture.
- Fill the donut pans: Transfer the batter into a piping bag or a ziplock bag. Pipe the batter into the prepared donut pans, filling each mold about two-thirds full to allow room for rising.
- Bake the donuts: Bake for 10-13 minutes or until a toothpick inserted into the donuts comes out clean. Let the donuts cool in the pan for 5 minutes before transferring them to a cooling rack.
- Prepare the strawberry glaze: Place the quartered strawberries into a food processor and blend until smooth to make a puree. Pour the puree into a small bowl and mix in half of the powdered sugar until combined.
- Adjust glaze consistency: Add the remaining powdered sugar and stir until the glaze thickens. Then add the tablespoon of milk and mix until the glaze has a thin yet sticky consistency that will coat the donuts without running off. If the glaze is too thin, add more powdered sugar.
- Glaze the donuts: Dip the cooled donuts into the strawberry glaze, ensuring they are fully coated. Place them back on the cooling rack to let the glaze set and dry.
Notes
- Flour: Spoon and level the flour or use a kitchen scale to avoid compacted flour, which can dry out the donuts.
- High altitude baking: If baking at high altitude, add an extra 2 tablespoons of flour to the batter.
- Dairy preparation: Remove dairy ingredients from the fridge about 2 hours before baking for better mixing and texture.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
