Description
These Strawberry Glazed Donuts are soft, fluffy, and packed with delightful strawberry flavor. Baked to perfection, they’re topped with a luscious strawberry glaze that adds the perfect sweet and tangy finish. A wonderful homemade treat perfect for breakfast or dessert.
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 Donut Pans: Preheat your oven to 350°F (175°C). Spray two donut pans liberally with baking non-stick spray to ensure the donuts release easily after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and a pinch of nutmeg. Set this aside.
- Combine Wet Ingredients: In a separate bowl, beat together the white granulated sugar, eggs, milk, sour cream (or Greek yogurt), melted unsalted butter, and pure vanilla extract until the mixture is smooth and well combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix for tender donuts.
- Fill Donut Pans: Transfer the batter into a piping bag or a ziplock bag with a corner snipped off. Pipe the batter evenly into the prepared donut pans, filling each cavity about two-thirds full for proper rise and shape.
- Bake: 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, let the donuts cool in the pans for 5 minutes before transferring them onto a wire cooling rack to cool completely.
- Prepare Strawberry Glaze: Place the quartered strawberries in a food processor or blender and pulse until pureed to a smooth consistency. Transfer the puree into a small bowl.
- Mix Glaze: Gradually add half of the powdered sugar to the strawberry puree and stir to combine. Then add the remaining powdered sugar and mix well. The glaze will be thick at this point.
- Adjust Glaze Consistency: Add the tablespoon of milk slowly while stirring until the glaze reaches a pourable consistency that’s thin enough to coat the donuts but thick enough to adhere without running off. If too thin, add a bit more powdered sugar.
- Glaze Donuts: Dip the cooled donuts into the strawberry glaze, allowing excess glaze to drip off. Place the glazed donuts back on the cooling rack and allow the glaze to set and dry before serving.
Notes
- For best results, ensure all wet ingredients (eggs, milk, sour cream) are at room temperature before mixing.
- Using a piping bag makes filling donut pans easier and results in a more uniform shape.
- If you don’t have a food processor, you can mash the strawberries thoroughly by hand or use an immersion blender.
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Glaze can be made ahead and refrigerated; bring to room temperature and stir before dipping.
