Description
Delight in these homemade Strawberry Glazed Donuts—soft, fluffy baked donuts topped with a sweet and tangy strawberry glaze. Perfect for breakfast, dessert, or a special treat, these donuts combine classic flavors with a fresh fruit twist, all made effortlessly in the oven.
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: Preheat your oven to 350°F (175°C) and spray two donut pans thoroughly with a baking non-stick spray to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and a pinch of nutmeg. Stir these dry ingredients together and set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the white granulated sugar, eggs, milk, sour cream (or Greek yogurt), melted and cooled unsalted butter, and pure vanilla extract until well blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients and mix gently until just combined to avoid over-mixing and tough donuts.
- Fill Donut Pans: Transfer the batter into a piping bag or ziplock bag, cut a small hole at the tip, and pipe the batter into the prepared donut pans. Fill each cavity about two-thirds full for proper rising.
- Bake Donuts: Place the pans in the preheated oven and bake for 10 to 13 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Strawberry Glaze: In a food processor or blender, puree the washed and quartered strawberries until smooth. Transfer the strawberry puree to a small bowl, then add half of the powdered sugar and mix well until combined.
- Adjust Glaze Consistency: Gradually add the remaining powdered sugar into the strawberry mixture and stir until the glaze thickens. Add the milk to thin the glaze just enough so it coats the donuts without dripping excessively. If the glaze is too thin, incorporate more powdered sugar.
- Glaze Donuts: Dip the cooled donuts into the prepared strawberry glaze and allow them to dry on a cooling rack so the glaze sets nicely.
Notes
- Flour: Spoon and level your flour or weigh it using a kitchen scale to avoid compacted flour that can dry out your donuts.
- High Altitude Baking: If baking at high altitude, add an additional 2 tablespoons of flour to the batter for better structure.
- Dairy Ingredients: Remove eggs, milk, and sour cream from the fridge at least 2 hours before baking to ensure they are at room temperature for optimal mixing and texture.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
