Description
These Strawberry Glazed Donuts are soft, fluffy, and perfectly baked with a luscious homemade strawberry glaze on top. Made with simple ingredients like flour, eggs, sour cream, and fresh strawberries, this recipe delivers a delightful treat that’s ideal for breakfast or snack time. The donuts are baked, not fried, making them a lighter option while still being irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 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 cups Powdered sugar (for glaze)
Wet Ingredients
- 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
- 1 TBSP Milk (for glaze)
Fruit
- 1/2 cup Strawberries (washed and quartered)
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Spray two donut pans thoroughly with baking non-stick spray to prevent sticking.
- 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 mixture aside.
- Mix wet ingredients: In a separate bowl, whisk the white granulated sugar, eggs, milk, sour cream, melted and cooled butter, and pure vanilla extract until well combined and smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the donuts tender.
- Pipe batter into pans: Transfer the batter into a piping bag or a ziplock bag with the corner snipped. Pipe the batter evenly into the prepared donut pans, filling each mold about two-thirds full.
- Bake the donuts: Bake the donuts in the preheated oven for 10-13 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the donuts to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- Prepare strawberry glaze: Place the quartered strawberries in a food processor and blend until smooth to create a puree. Pour this puree into a small bowl.
- Mix initial glaze: Add half of the powdered sugar to the strawberry puree and mix thoroughly until fully combined.
- Adjust glaze consistency: Add the remaining powdered sugar to the mixture and stir. The glaze should be quite thick at this point. Gradually add the tablespoon of milk and mix until the glaze is thin enough to coat the donuts evenly but thick enough to cling without dripping off. If too thin, add additional powdered sugar to thicken.
- Glaze the donuts: Dip the cooled donuts individually into the strawberry glaze, ensuring an even coat. Place the glazed donuts back on the cooling rack to let the glaze set and dry.
Notes
- For best results, make sure eggs, milk, and sour cream are at room temperature before mixing to create a smooth batter.
- If you don’t have a piping bag, you can use a ziplock bag with one corner cut off to pipe the batter.
- Donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- To make the glaze thicker, add more powdered sugar; for a thinner glaze, add more milk incrementally.
- If fresh strawberries are not available, you can use frozen strawberries thawed and drained before blending.
