Description
Delight in these homemade Strawberry Glazed Donuts featuring a tender, fluffy texture with a sweet and vibrant strawberry glaze. Baked, not fried, these donuts are light and perfect for a breakfast treat or dessert, combining classic donut flavors with a fruity twist.
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 cups 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 the oven to 350°F (175°C). Spray two donut pans with non-stick baking spray to ensure easy removal.
- 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.
- Combine Wet Ingredients: In a separate bowl, beat the white granulated sugar with the eggs until combined. Then add the milk, sour cream (or Greek yogurt), melted and cooled unsalted butter, and pure vanilla extract. Mix well.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture and stir gently until just combined without overmixing to keep donuts tender.
- 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 donut pans, filling each mold about 2/3 full to allow for rising.
- Bake Donuts: Bake the donuts in the preheated oven for 10 to 13 minutes, or until a toothpick inserted into the donuts comes out clean. Allow them to cool in the pan for 5 minutes before transferring onto a wire rack to cool completely.
- Prepare Strawberry Glaze: Place the quartered strawberries into a food processor and blend until a smooth puree forms. Transfer the puree into a small bowl, then gradually add half of the powdered sugar, stirring until combined.
- Thicken and Thin the Glaze: Add the remaining powdered sugar to the strawberry mixture and stir until thick. Slowly add the milk and mix until the glaze reaches a consistency that is thin enough to coat the donuts but thick enough to cling to them without running off.
- Glaze Donuts: Dip each cooled donut into the strawberry glaze, ensuring an even coat. Place the glazed donuts back onto the cooling rack and allow the glaze to set and dry before serving.
Notes
- Flour: For best results, spoon and level the flour or weigh it 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 dough.
- Dairy Tempering: Bring the milk, sour cream, and eggs to room temperature (about 2 hours before baking) to ensure smooth batter and proper rising.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
