Description
Delight in these homemade Strawberry Glazed Donuts, featuring a soft, fluffy cake donut base topped with a sweet and tangy strawberry glaze. Perfectly baked to a golden finish, these donuts combine the richness of sour cream with the freshness of pureed strawberries for an irresistible treat.
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 Pans: Preheat your oven to 350°F (175°C) and generously spray two donut pans with baking non-stick spray to ensure easy removal of the donuts after baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and a pinch of nutmeg. Stir these dry ingredients thoroughly and set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, eggs, milk, sour cream, melted butter, and pure vanilla extract until smooth and well combined.
- Combine Batter: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently mix them together until the batter is just combined; be careful not to overmix to keep the donuts tender.
- Pipe Batter into Pans: Transfer the batter into a piping bag or a resealable plastic bag with a corner cut off. Pipe the batter into the prepared donut pans, filling each cavity about two-thirds full for perfect rising.
- Bake Donuts: Place the pans in the preheated oven and bake for 10-13 minutes. Check doneness by inserting a toothpick into the donuts; it should come out clean. After baking, let the donuts cool in the pans for 5 minutes before transferring them to a cooling rack.
- Prepare Strawberry Puree: Add the quartered strawberries into a food processor and blend until smooth to create a fresh strawberry puree. Pour this puree into a small bowl.
- Make Strawberry Glaze: Add half of the powdered sugar to the strawberry puree and mix until combined. Gradually add the rest of the powdered sugar and stir until thick. Then, add the milk and mix to achieve a glaze consistency that is thin enough to coat the donuts but thick enough to stay put. If the glaze is too thin, add additional powdered sugar as needed.
- Glaze Donuts: Dip each cooled donut into the strawberry glaze, allowing excess glaze to drip off. Place the glazed donuts back onto the cooling rack and let the glaze set before serving.
Notes
- Ensure all wet ingredients are at room temperature for a smooth batter.
- Do not overmix the batter to keep the donuts light and fluffy.
- If you don’t have a piping bag, a spoon can be used to fill the donut pans.
- The glaze consistency can be adjusted with more milk or powdered sugar according to your preference.
- Store the glazed donuts in an airtight container at room temperature for up to 2 days for best freshness.
