Description
These Strawberry Glazed Donuts are soft, fluffy, and baked to perfection, topped with a sweet and tangy strawberry glaze. Made with a simple batter that combines all-purpose flour, eggs, sour cream, and a hint of vanilla, these donuts are perfect for breakfast or a delightful snack. The fresh strawberry glaze adds a vibrant flavor and beautiful pink color to each donut, making them both delicious and visually appealing.
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). Lightly spray two donut pans with a non-stick baking spray to ensure the donuts release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and a pinch of nutmeg. Set aside this dry mix.
- Mix Wet Ingredients: In another bowl, combine the white granulated sugar, eggs, milk, sour cream (or Greek yogurt), melted unsalted butter, and pure vanilla extract. Whisk until fully incorporated.
- Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the donuts tender.
- Fill Donut Pans: Transfer the batter into a piping bag or a ziplock bag with a corner cut off. Pipe the batter evenly into the prepared donut pans, filling each mold about two-thirds full to allow room for rising.
- Bake: Bake the donuts in the preheated oven for 10-13 minutes, or until a toothpick inserted into the donuts comes out clean. Remove from oven and let them sit in the pans for 5 minutes before transferring to a cooling rack to cool completely.
- Prepare Strawberry Glaze: While the donuts cool, blend the quartered strawberries in a food processor until smooth. Pour the puree into a small bowl, then gradually add half of the powdered sugar and mix well.
- Adjust Glaze Consistency: Add the remaining powdered sugar to the strawberry puree and stir until the mixture becomes thick. Slowly add the milk, mixing until the glaze is thin enough to coat the donuts but thick enough to stay on top without dripping off. If needed, add more powdered sugar to reach the desired consistency.
- Glaze Donuts: Dip the cooled donuts into the strawberry glaze and place them back onto the cooling rack. Allow the glaze to set and dry before serving.
Notes
- Flour: Make sure to spoon and level the flour when measuring, or use a kitchen scale for accuracy. Compacted flour can result in dry donuts.
- High Altitude Baking: If baking at high altitudes, add an extra 2 tablespoons of flour to the batter to improve texture.
- Dairy Ingredients: Remove dairy ingredients from the refrigerator at least 2 hours before baking to ensure they are at room temperature for better mixing and texture.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 20g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
