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Baked Strawberry Donuts with a Sweet Strawberry Glaze
There’s a certain magic that happens when strawberries are in season. The world just seems a little brighter, a little sweeter.
I remember spending summers picking them, my fingers stained red and my belly full. That sweet, sun-kissed flavor is something I try to capture in my kitchen all year long.
One day, I had a craving for a fresh donut but also wanted that taste of summer. That’s how these baked strawberry donuts were born. They aren’t the heavy, fried kind; they’re light, cakey, and bursting with real strawberry flavor.
This recipe is all about celebrating simplicity and incredible taste. We’ll be using fresh strawberries in the batter and in the beautiful pink glaze that coats the top. It’s a straightforward recipe that delivers a truly special treat.
What You’ll Need
Here are the simple ingredients required to bring these delightful donuts to life.
For the Strawberry Donuts:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk (any kind works)
- One large egg
- Melted unsalted butter
- Vanilla extract
- Finely diced fresh strawberries
For the Strawberry Glaze:
- Powdered sugar
- Fresh strawberry puree
- A splash of milk or cream
Tools Required for This Recipe
You don’t need a professional kitchen setup. Here are the basics:
- Two mixing bowls (one large, one medium)
- Whisk
- Spatula
- Donut pan (a 6-cavity pan is standard)
- Piping bag or a zip-top bag
- Wire rack for cooling
How to Make Baked Strawberry Donuts
Follow these simple steps for perfect, fluffy donuts every time. It’s easier than you think.
Step 1: Prep Your Station
First, preheat your oven to 350°F (175°C). Lightly grease your donut pan with butter or a non-stick spray. This step is crucial for getting the donuts out cleanly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Mixing the dry ingredients first ensures everything is evenly distributed.
Step 3: Combine the Wet Ingredients
In a separate, medium-sized bowl, whisk the egg. Then, add the milk, melted butter, and vanilla extract. Whisk until everything is just combined.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly okay. Overmixing develops gluten and makes the donuts tough.
Step 5: Add the Strawberries
Gently fold the finely diced fresh strawberries into the batter. Use a light hand to avoid crushing the fruit and turning your batter completely pink.
Step 6: Fill the Donut Pan
Transfer the batter into a piping bag or a large zip-top bag with a corner snipped off. This is the cleanest way to fill the donut cavities. Pipe the batter into each donut mold, filling them about two-thirds full.
Step 7: Bake to Perfection
Bake for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean. The tops should be light and spring back when you gently press them.
Step 8: Cool Down
Let the donuts cool in the pan for about 5 minutes before carefully transferring them to a wire rack. Let them cool completely before you even think about glazing. A warm donut will melt the glaze right off.
Step 9: Make the Sweet Strawberry Glaze
While the donuts are cooling, make the glaze. In a bowl, whisk together the powdered sugar and the strawberry puree. Add a tiny splash of milk or cream, one teaspoon at a time, until you reach your desired consistency. You want it thick enough to coat the donut but thin enough to drip a little.
Step 10: Glaze the Donuts
Once the donuts are completely cool, dip the top of each donut into the glaze. Let any excess drip off before placing it back on the wire rack. Let the glaze set for about 15-20 minutes before serving.
Pro Tips from My Kitchen
Over the years, I’ve learned a few things that make this recipe foolproof. Here are my top tips.
- Don’t Overmix the Batter: I can’t stress this enough. Mix only until the flour streaks disappear. A lumpy batter is a happy batter for cake donuts, leading to a tender, fluffy texture.
- Dice Strawberries Finely: Cut your strawberries into very small pieces. Large chunks can create pockets of moisture and make the donuts fall apart. A fine dice distributes the flavor perfectly.
- The Bag Trick for Filling: Don’t try to spoon the batter into the pan. It’s messy and frustrating. Using a piping bag or a zip-top bag gives you clean, evenly filled donuts every single time. It’s a game-changer.
- Glaze Consistency is Key: Your glaze should be like thick paint. If it’s too thin, it will just soak in and become transparent. If it’s too thick, it will be clumpy. Add your milk or cream drop by drop until it’s just right.
Substitutions and Variations
This recipe is a great base for experimentation. Here are a few ideas to get you started.
| Variation Type | Suggestion | Notes |
|---|---|---|
| Different Berry | Blueberries, Raspberries | Mash raspberries for the glaze. |
| Add Some Zest | Lemon or Lime Zest | Add 1 tsp of zest to the dry ingredients. |
| Chocolate Drizzle | Melted Chocolate | Drizzle over the set glaze for extra decadence. |
| Add Sprinkles | Rainbow or Pink Sprinkles | Add them immediately after glazing. |
Make-Ahead Tips
You can definitely get a head start on these. The dry ingredients can be mixed and stored in an airtight container for up to a week. You can also make the donuts a day ahead, store them unglazed, and then whip up the fresh glaze right before serving.
Nutritional Information & Dietary Swaps
Below is an estimated nutritional breakdown per donut. It’s just a guide, as brands and specific ingredients can vary.
| Nutrient | Approximate Amount per Donut |
|---|---|
| Calories | 180-220 kcal |
| Fat | 8g |
| Carbohydrates | 25g |
| Protein | 3g |
Dietary Adjustments:
- For Gluten-Free Donuts: Swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum.
- For Vegan Donuts: Use a plant-based milk (like almond or soy), a vegan butter substitute, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the regular egg.
Meal Pairing Suggestions:
These donuts are perfect for a special breakfast or a mid-afternoon snack. They pair beautifully with a hot cup of coffee, a simple black tea, or a tall glass of cold milk.
Cooking Time Efficiency Tips:
To move quickly, have all your ingredients measured and ready before you start mixing. This concept, known as ‘mise en place’ in professional kitchens, saves a ton of time. While the donuts bake, you can prepare the glaze, so it’s ready as soon as they’ve cooled.
Tips for Leftovers and Storage
These donuts are truly best the day they are made. The glaze keeps them soft for a while, but that fresh-baked texture is hard to beat.
If you have leftovers, store them in a single layer in an airtight container at room temperature. They should stay fresh for up to two days. I don’t recommend refrigerating them, as it can dry them out.
Frequently Asked Questions (FAQ)
Q1. Can I use frozen strawberries?
Ans: Yes, you can. Make sure to thaw them completely and pat them very dry with a paper towel to remove as much excess moisture as possible. Excess water can make the batter too thin.
Q2. Can I fry this donut batter?
Ans: No, this batter is specifically formulated for baking. It’s a cake-style batter and won’t hold up to deep-frying. It will likely disintegrate in the hot oil.
Q3. My glaze is too thin and runny. What did I do wrong?
Ans: It’s an easy fix! You probably added a little too much liquid. Simply whisk in more powdered sugar, one tablespoon at a time, until it thickens up to the right consistency.
Q4. I don’t have a donut pan. What else can I use?
Ans: If you don’t have a donut pan, you can bake this batter in a muffin tin to make strawberry donut muffins. Just adjust the baking time; they will likely need 15-18 minutes.
Wrapping Up
There you have it—a simple, delightful way to bring the taste of fresh strawberries into your home. These baked donuts are light, sweet, and so satisfying to make from scratch.
I hope you have as much fun making these as I do. The smell of them baking is a reward in itself.
Now it’s your turn. Give this recipe a try and fill your kitchen with the wonderful aroma of baked strawberry donuts. When you’re done, come back and leave a comment below. I’d love to hear how they turned out for you or if you added your own unique twist!
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