Strawberry Donuts Recipe
Introduction
These strawberry donuts offer a delightful twist on a classic treat, combining fresh fruit flavor with a tender, fluffy texture. Perfect for breakfast or an afternoon snack, they’re easy to make and sure to impress.
Ingredients
- 1 tbsp unsalted butter
- ¾ cup sugar
- 1 egg
- ¾ tsp vanilla extract
- ½ cup buttermilk
- ¾ cup cake flour
- ¾ cup all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 12-15 strawberries (about 1 cup pureed)
Instructions
- Step 1: Preheat your oven to 400°F.
- Step 2: Trim the strawberries and pulse them in a food processor until you have a chunky puree. Avoid over-pulsing to keep some texture. Set aside.
- Step 3: In a large mixing bowl, cream together the butter, sugar, and egg on medium-high speed for about 2 minutes.
- Step 4: Add vanilla extract, buttermilk, and strawberry puree to the bowl and mix until blended.
- Step 5: Combine both flours, baking soda, baking powder, and salt. Add these dry ingredients to the wet mixture and mix on low speed until just incorporated. Be careful not to overmix. Scrape down the sides if needed.
- Step 6: Transfer the batter to a large piping bag or a freezer bag. To fill the bag neatly, place the bag in a large cup or mug and fold the edges over the sides. Scoop batter into the bag, seal it, and snip off the tip.
- Step 7: Grease your donut tin and pipe the batter into each cavity, filling no more than halfway.
- Step 8: Bake on the middle rack for 7-8 minutes until the donuts are lightly golden and spring back when touched.
- Step 9: While the donuts bake, whisk together powdered sugar and milk to make a smooth glaze. Set aside.
- Step 10: Once baked, place donuts on a wire rack and drizzle or dip the tops in the glaze. Allow the glaze to harden for 20-30 minutes before serving. Enjoy!
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and a natural pink hue in your donuts.
- To make the glaze thicker, add more powdered sugar; for a thinner glaze, add a little extra milk.
- Substitute buttermilk with regular milk mixed with 1 tsp lemon juice or vinegar as a quick alternative.
- Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
Storage
Store these strawberry donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. Reheat gently in a microwave for 10-15 seconds before glazing if needed, or enjoy them fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze strawberry donuts?
Yes, freeze the donuts without glaze in a single layer on a baking sheet first, then transfer to a freezer-safe container. They keep well for up to 3 months. Thaw at room temperature and add glaze just before serving.
What can I use if I don’t have a donut pan?
If you don’t have a donut pan, you can use a mini muffin tin or bake the batter in cupcake liners. The shape will differ, but the flavor and texture remain delicious.
PrintStrawberry Donuts Recipe
Delight in these moist and fluffy Strawberry Donuts, bursting with fresh strawberry flavor and topped with a sweet glaze. Perfectly tender baked donuts that combine the tang of buttermilk and natural fruit puree for a unique twist on a classic treat.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Donut Batter
- 1 tbsp unsalted butter
- ¾ cup sugar
- 1 egg
- ¾ tsp vanilla extract
- ½ cup buttermilk
- ¾ cup cake flour
- ¾ cup all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 12–15 strawberries (about 1 cup puree)
Glaze
- Powdered sugar (quantity not specified, approx. ¾ cup)
- Milk (quantity not specified, approx. 2-3 tbsp)
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) and allow it to fully heat to ensure perfect rising and baking.
- Prepare strawberry puree: Trim the strawberries and pulse them in a food processor until you achieve a chunky puree, making sure not to liquefy them completely. Set aside.
- Cream butter, sugar, and egg: In a large mixing bowl, beat the unsalted butter, sugar, and egg on medium-high speed for about 2 minutes until light and fluffy.
- Add wet ingredients: Mix in the vanilla extract, buttermilk, and the prepared strawberry puree until fully combined and smooth.
- Incorporate dry ingredients: On low speed, gently mix in cake flour, all-purpose flour, baking soda, baking powder, and salt just until combined, being careful not to overmix. Scrape down bowl sides if necessary.
- Fill the piping bag: Transfer the batter into a large piping bag or freezer bag by folding it over a cup and using a rubber spatula to scoop the batter in neatly. Snip off the bag’s corner to create an opening.
- Prepare the donut pan: Grease the donut tin thoroughly. Pipe the batter into each cavity, filling only halfway to allow room for rising.
- Bake the donuts: Place the tin on the middle oven rack and bake for 7-8 minutes until the donuts are set and lightly golden.
- Prepare the glaze: Whisk together powdered sugar and milk in a bowl until the glaze is smooth and pourable. Adjust milk quantity to desired consistency.
- Glaze the donuts: Transfer the baked donuts to a wire rack and drizzle glaze over the tops or dip each donut top into the glaze. Allow the glaze to harden for 20-30 minutes before serving.
Notes
- Do not overmix the batter to keep the donuts tender and fluffy.
- The strawberry puree should be chunky rather than fully liquid for best texture.
- Fill the donut tin only halfway to prevent overflow during baking.
- Use cake flour for a lighter texture combined with all-purpose flour for structure.
- Adjust the glaze thickness with milk to your preference for dipping or drizzling.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Keywords: strawberry donuts, baked donuts, fruit puree donuts, sweet glaze, homemade donuts, buttermilk donuts
