Strawberry Buttermilk Doughnuts Recipe

Introduction

These Strawberry Buttermilk Doughnuts are a delightful treat perfect for breakfast or a sweet snack. Soft and tender with bursts of fresh strawberry flavor, they are topped with a luscious strawberry glaze that adds the perfect finishing touch.

Ingredients

• 2 cups flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 4 Tablespoons butter, melted
• 2 eggs
• ¾ cup buttermilk
• 1 Tablespoon vanilla
• 2 Tablespoons strawberry jam
• 1 cup fresh strawberries, diced small

Glaze:

• ½ cup fresh strawberries, diced small
• 1 Tablespoon heavy whipping cream
• 1 Tablespoon strawberry jam
• 2 ½ cups powdered sugar

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit and lightly grease your doughnut pans with non-stick cooking spray. This recipe works well with two 6-cavity donut pans.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until well combined.
3. Step 3: In a separate bowl, mix the melted butter, eggs, buttermilk, vanilla, and strawberry jam until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the diced fresh strawberries carefully.
5. Step 5: Spoon the batter into the prepared doughnut pans, filling each cavity about three-quarters full to allow room for rising.
6. Step 6: Bake for 7 to 9 minutes, or until a toothpick inserted into a doughnut comes out clean.
7. Step 7: Let the doughnuts cool on a wire rack while you prepare the glaze.
8. Step 8: For the glaze, combine the diced strawberries, heavy whipping cream, and strawberry jam in a bowl. Gradually whisk in the powdered sugar until the glaze is smooth and pourable.
9. Step 9: Dip or drizzle the glaze over the cooled doughnuts and allow it to set briefly before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture in the doughnuts and glaze.
• If you don’t have buttermilk, mix ¾ cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.
• For a lighter glaze, add a little more cream or milk to achieve your preferred consistency.
• Try adding a handful of chopped nuts like pecans or almonds to the batter for extra crunch.

Storage

Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be refrigerated for up to 4 days. To reheat, warm gently in the microwave for 10-15 seconds or in a low oven to maintain softness. Glaze may soften with storage but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these doughnuts without a doughnut pan?

You can bake the batter in a muffin tin for small cakes or use a round cookie cutter on rolled out dough, but the texture and shape will differ from the traditional doughnut form.

Can I freeze these doughnuts?

Yes, freeze the cooled doughnuts without glaze in a sealed freezer-safe container for up to 2 months. Thaw at room temperature and add fresh glaze before serving for best results.

Strawberry Buttermilk Doughnuts Recipe

Print Recipe

★★★★★

4.8 from 186 reviews

Delight in these moist and flavorful Strawberry Buttermilk Doughnuts, baked to perfection and topped with a fresh strawberry glaze. Featuring a tender crumb infused with real strawberries and a hint of vanilla, these doughnuts offer a perfect balance of sweetness and tang, making an ideal treat for breakfast or dessert.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 24 minutes
• Yield: 12 doughnuts 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Doughnuts

• 2 cups flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 4 Tablespoons butter, melted
• 2 eggs
• ¾ cup buttermilk
• 1 Tablespoon vanilla
• 2 Tablespoons strawberry jam
• 1 cup fresh strawberries, diced small

Glaze

• ½ cup fresh strawberries, diced small
• 1 Tablespoon heavy whipping cream
• 1 Tablespoon strawberry jam
• 2 ½ cups powdered sugar

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 425°F (220°C). Lightly grease two Wilton donut pans (each holds 6 doughnuts) with non-stick cooking spray to ensure easy removal after baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine 2 cups flour, ½ cup sugar, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon nutmeg. Stir thoroughly until well blended for an even distribution of ingredients.
3. Combine Wet Ingredients: In a separate bowl, whisk together 4 tablespoons melted butter, 2 eggs, ¾ cup buttermilk, 1 tablespoon vanilla extract, and 2 tablespoons strawberry jam until fully incorporated.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl. Mix gently just until combined to avoid overmixing, which can lead to dense doughnuts.
5. Fold in Fresh Strawberries: Carefully fold in 1 cup of diced fresh strawberries to add bursts of fresh flavor and texture throughout the doughnuts.
6. Spoon Batter into Pans: Evenly spoon the batter into the prepared doughnut pans, filling each cavity about ¾ full for ideal doughnut shape and rise.
7. Bake Doughnuts: Place the pans in the preheated oven and bake for 7 to 9 minutes, or until a toothpick inserted into the doughnut comes out clean, indicating they are fully cooked.
8. Cool Doughnuts: Remove the doughnuts from the oven and allow them to cool completely on a wire rack to set before glazing.
9. Prepare Glaze: While doughnuts cool, combine ½ cup diced fresh strawberries, 1 tablespoon heavy whipping cream, 1 tablespoon strawberry jam, and 2 ½ cups powdered sugar in a bowl. Mix until smooth and spreadable for a luscious strawberry topping.
10. Glaze Doughnuts: Once doughnuts are cool, dip or spoon the glaze over the top, letting any excess drip down the sides. Allow glaze to set before serving.

Notes

• If fresh strawberries are out of season, frozen diced strawberries can be used but drain any excess moisture to avoid soggy batter.
• For extra flavor, add a pinch of cinnamon or lemon zest to the doughnut batter.
• Ensure not to overfill the doughnut pans to prevent batter overflow during baking.
• Glaze can be stored in the refrigerator and reheated slightly before using if it thickens too much.
• To make these doughnuts vegan, substitute eggs with flax eggs and buttermilk with plant-based milk mixed with vinegar.

Keywords: strawberry doughnuts, buttermilk doughnuts, baked doughnuts, strawberry glaze, homemade doughnuts, easy breakfast recipe