Fresh Strawberry Donuts with Strawberry Glaze Recipe
These Fresh Strawberry Donuts are a delightful homemade treat featuring a moist, tender cake infused with real strawberry puree and topped with a sweet strawberry glaze. Perfect for breakfast or a sweet snack, they offer a fresh fruity twist on classic donuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Donut Batter
- 1 tablespoon unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ¾ teaspoon pure vanilla extract
- ½ cup buttermilk
- ¾ cup cake flour
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 12-15 fresh strawberries (about 1 cup pureed)
Glaze
- Reserved strawberry puree
- Powdered sugar (approximately 1 cup, adjust as needed)
- 1 teaspoon milk or water (optional, to adjust consistency)
- ½ teaspoon vanilla extract (optional)
Instructions
- Prepare Strawberry Puree: Wash and hull 12-15 fresh strawberries. Blend them in a food processor or blender until smooth. Set aside one cup for the batter and reserve some puree for the glaze.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until fully combined. Gradually add the buttermilk and mix until just incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid over-mixing to keep donuts tender. Fold in the strawberry puree carefully; the batter will be thick but pourable.
- Prepare Pan and Bake: Preheat your oven to 350°F (175°C). Grease donut pans with butter or non-stick spray. Spoon or pipe the batter into each donut cavity, filling them about two-thirds full. Bake for 15 minutes or until a toothpick inserted in the donuts comes out clean. Let donuts cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely.
- Make the Glaze: Combine the reserved strawberry puree with powdered sugar in a bowl. Stir until the mixture forms a thick but pourable glaze. Adjust thickness by adding more powdered sugar if too thin or a teaspoon of milk or water if too thick. Stir in vanilla extract for extra flavor, if desired.
- Glaze Donuts: Once the donuts are fully cooled, dip the tops into the strawberry glaze. Place them on a rack to allow excess glaze to drip off. Let the glaze set at room temperature for 15-20 minutes before serving to ensure a nice finish.
Notes
- Use cake flour for a softer, more tender donut texture, but all-purpose flour works as a substitute.
- Ensure donuts are completely cooled before glazing to prevent melting and sliding of the glaze.
- For a dairy-free option, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice or vinegar.
- Adjust the sweetness of the glaze by adding powdered sugar gradually and tasting as you go.
- Donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4-5 days.
