Strawberry Glazed Doughnuts Recipe

I absolutely adore this recipe because it takes me back to lazy Saturday mornings with fresh, homemade strawberry doughnuts that are both nostalgic and delicious. The combination of sweet strawberries and a luscious glaze makes every bite feel like a well-deserved treat.

The wonderful experience of enjoying Strawberry Glazed Doughnuts is something I treasure. All-purpose flour, granulated sugar, and a hint of cinnamon result in an utterly delightful base.

But the real magic happens with the glaze, where strawberries, powdered sugar, and creamy butter create a flavor explosion.

Ingredients

• All-Purpose Flour: Provides structure; main source of carbohydrates.
• Granulated Sugar: Sweetens; balances flavors; adds moisture.
• Whole Milk: Adds richness; protein and calcium source.
• Eggs: Bind ingredients; add moisture and richness.
• Strawberries: Fresh fruit flavor; high in vitamin C and fiber.
• Powdered Sugar: Sweet glaze; smooth texture.
• Butter: Adds flavor; richness; moistens doughnuts.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 3/4 cup whole milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup strawberries, chopped
• 2 cups powdered sugar
• 1/4 cup strawberry puree
• 2 tbsp unsalted butter, melted (for glaze)
• 1-2 tbsp milk (for glaze)
• Pinch of salt (for glaze)

Instructions

1. Your oven should be at a temperature of 350 degrees Fahrenheit (175 degrees Celsius). A doughnut pan should be lightly greased.

2. In an oversized mixing bowl, mix together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon.

3. In a different bowl, mix and beat until well combined the following ingredients: whole milk, eggs, melted unsalted butter, and vanilla extract.

4. Mix the wet and dry ingredients until just combined. Gently fold in the chopped strawberries.

5. Spoon the batter into the prepared doughnut loaf pan, filling each cavity about 3/4 full.

6. • Bake for 12-15 minutes or until a toothpick inserted into a doughnut comes out clean.
• Cool in the pan for a few minutes before transferring to a wire rack.

7. To make the glaze, combine the following ingredients in a mixing bowl: powdered sugar; fresh strawberry puree (you can blend fresh strawberries in a blender until smooth for this); melted butter; and a small amount of milk. Whisk until the mixture is smooth and has the consistency of icing.

8. After the doughnuts cool, dip their tops into the strawberry glaze, letting the excess glaze drip off.

9. Set a wire rack over a baking sheet to catch drips, and place the doughnuts on that. Letting the glaze set for a few minutes makes for a neater, more elegant presentation.

10. To taste the strawberry glazed doughnuts at their best, serve them fresh! To enjoy, simply bite in.

Equipment Needed

1. Oven
2. Doughnut pan
3. Mixing bowls (at least 2)
4. Whisk
5. Measuring cups
6. Measuring spoons
7. Spatula
8. Spoon (for spooning batter)
9. Wire rack
10. Baking sheet
11. Toothpick
12. Blender (for strawberry puree)

FAQ

• Q: Can I use frozen strawberries instead of fresh ones?A: You can use frozen strawberries, yes. Just be sure to thaw and drain them thoroughly before chopping.
• Q: Is there a substitute for whole milk?A: Any alternative to milk may be used—such as almond or oat milk—but the texture may vary slightly from that achieved with dairy milk.
• Q: Can I make these doughnuts gluten-free?A: Yes, you can switch to a gluten-free flour blend at a 1:1 ratio. Make sure it contains xanthan gum for optimal outcomes.
• Q: How should I store leftover doughnuts?A: Keep them in an airtight container at room temperature for as long as 2 days. For long-term storage, freeze them without the glaze.
• Q: Can I bake these doughnuts instead of frying?A: The design of this recipe is for baking. Ensure the use of a doughnut pan and bake in an oven preheated to 350°F (175°C) for approximately 10-12 minutes.
• Q: How do I make the strawberry puree?A: In a blender or food processor, blend strawberries that are fresh or thawed until smooth.
• Q: What is the best way to apply the glaze?A: After the doughnuts have cooled, glaze the tops, letting the excess drip off, and allow the doughnuts to set on a wire rack. 1. Allow doughnuts to cool completely before glazing. 2. Dip the tops of the cool doughnuts into the glaze, letting the excess drip off. 3. Set them on a wire rack to finish setting.

Substitutions and Variations

Whole wheat flour can be used instead of all-purpose flour in order to achieve a denser texture.
Coconut sugar can be used in place of granulated sugar for a more caramel-flavored sweetening. In fact, it can replace most types of cane or beet sugar in equal amounts.
You can use almond milk or oat milk for whole milk in a dairy-free option.
Coconut oil can be used in place of unsalted butter for a delicate hint of coconut.

Compared to conventional butter, coconut oil is plant-based; it is 100% fat, with about half of that fat in the form of medium-chain triglycerides (MCTs). MCTs are metabolized differently than the long-chain saturated fats predominant in animal products and some tropical oils. MCTs are converted into energy quickly and are not stored as body fat to any significant extent.
Raspberries can be used instead of strawberries for a tangier treat.

Pro Tips

1. Enhance Strawberry Flavor: Before adding the chopped strawberries, lightly toss them in a spoonful of flour. This prevents them from sinking to the bottom of the batter and helps distribute the fruit evenly.