Strawberry Buttermilk Doughnuts Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fold in Fresh Strawberries: Carefully fold in 1 cup of diced fresh strawberries to add bursts of fresh flavor and texture throughout the doughnuts.
- 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.
- 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.
- Cool Doughnuts: Remove the doughnuts from the oven and allow them to cool completely on a wire rack to set before glazing.
- 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.
- 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
