Description
Delicious baked strawberry donuts with a sweet glaze, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ¼ cup (156 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (158 ml) vegetable oil
- ½ cup (118 ml) buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (36 g) fresh strawberries, finely chopped
- 2 cups (240 g) powdered sugar
- 2 ½ tablespoons milk
- ¼ cup (36 g) fresh strawberries, finely chopped
Instructions
- Step 1: Preheat your oven to 350 °F (177 °C).
- Step 2: Generously spray your donut baking pan with non-stick spray to ensure easy release of the donuts after baking.
- Step 3: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly blended with no lumps.
- Step 4: In a large glass measuring cup, combine the vegetable oil, buttermilk, egg, and vanilla extract. Whisk until thoroughly mixed and smooth.
- Step 5: Slowly pour the wet ingredients into the bowl with dry ingredients. Whisk gently until just combined, ensuring you scrape the sides and bottom of the bowl to incorporate all ingredients, avoiding overmixing.
- Step 6: Fold in the finely chopped fresh strawberries carefully until evenly distributed without deflating the batter.
- Step 7: Transfer the batter into a piping bag fitted with a large round tip or a large Ziplock bag with the corner removed. Pipe the batter into each donut cavity, filling about two-thirds full.
- Step 8: Gently tap the filled donut pan on the counter 4 to 5 times to eliminate air bubbles that might cause holes in the donuts.
- Step 9: Bake the donuts for 13 to 15 minutes or until a toothpick inserted into the thickest part comes out clean. Rotate the pan halfway through baking if desired for even cooking.
- Step 10: Remove the donuts from the oven. Allow them to cool in the pan for about 5 minutes, then invert the pan to transfer the donuts onto a wire rack to cool completely.
- Step 11: In a medium mixing bowl, whisk together the powdered sugar and milk until the glaze is smooth and lump-free. Fold in the chopped fresh strawberries. Add additional milk, one teaspoon at a time, if glaze is too thick until it reaches a dip-friendly consistency.
- Step 12: When the donuts have cooled completely, dip the top side of each donut into the glaze. Place the glazed donuts face up on the wire rack and allow the glaze to harden before serving.
Notes
- Room Temperature: Store donuts in an airtight container at room temperature for up to 2 days to maintain freshness and texture without refrigeration.
- Refrigeration: Store donuts in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
- Freezing: Wrap donuts individually in plastic wrap or aluminum foil, then place them in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before glazing.
- Check that your baking soda is fresh; expired baking soda may cause dense donuts due to insufficient rise.
- If batter sticks inside the piping bag, lightly dust the interior of the bag with flour to help the batter flow smoothly.
- If glaze is too thick, add milk gradually, one teaspoon at a time, until smooth enough for dipping.
- Allow donuts to cool completely before glazing to prevent the glaze from sliding off.
- Rotate the baking pan halfway through baking to promote even cooking and proper rise.
- To reheat, warm the donuts gently at a moderate temperature in an oven or microwave until soft but not hot enough to melt the glaze.
- Serve these baked strawberry doughnuts with a side of whipped Greek yogurt or a fresh fruit salad for a refreshing texture contrast.
- Pair with coffee, tea, or a tall glass of iced milk for a comforting accompaniment.
- Create a breakfast parfait by layering pieces of the doughnuts with yogurt and granola.
- Add these doughnuts to a brunch spread or dessert table alongside chocolate fondue or fresh berries.
- For additional sweetness, drizzle with chocolate sauce, dust with powdered sugar, or serve with lemon curd or berry compote.
- For a gluten-free version, substitute all-purpose flour with an equal amount of gluten-free baking blend.
- Use coconut sugar instead of granulated sugar for a deeper flavor and slightly different texture.
- Replace unsalted butter with coconut oil for a dairy-free alternative, noting this may change the flavor.
- For a vegan egg substitute, use flaxseed meal mixed with water, though the texture may vary.
- Select fresh, vibrant red strawberries without soft spots for optimal sweetness and texture. If using frozen strawberries, thaw and drain before chopping.
- Use fresh all-purpose flour that is free from clumps or off odors to ensure proper rising and texture.
- Fresh baking soda is essential; it should smell slightly tangy. If unavailable, you can substitute with baking powder or a mix of baking soda and vinegar but expect slight flavor differences.
- Pure vanilla extract is preferred for true flavor; almond extract can be substituted but in smaller amounts due to intensity.
- Use fresh powdered sugar to avoid lumps in the glaze. You can make powdered sugar by blending granulated sugar until fine if needed.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified