Strawberry Glazed Doughnuts

I am so excited to share my strawberry glazed doughnuts recipe with you! They are the perfect summer treat! The fresh glaze on top of these delicious strawberry doughnuts will have you craving more!

Contents

• Why this recipe works
• What goes into this recipe
• How to make this recipe
• Expert tips
• FAQ's
• Related recipes
• 📋 Recipe

Why this recipe works

• These baked doughnuts are easy to make. No special or complex ingredients are required. Flour, sugar, eggs - I bet you have all these ingredients in your kitchen now. It’s an easy recipe. It’s also the same recipe I used in my baked cake doughnuts recipe - using the same doughnut pan.
• There is no frying! Yep. These strawberry glazed doughnuts don’t require any frying at all (not a deep fryer in sight!). As much as I love a good fried yeast doughnut, making them at home can become messy and a little bit tricky - especially with hot oil involved. With this recipe, you whisk your dry ingredients, blend the wet ingredients, mix and bake! If you’re after a more involved baked doughnut recipe, check out my jam doughnuts.
• They’re perfect during strawberry season. It’s a great way to use fresh strawberries - especially since all the attention is on that delicious, fresh strawberry glaze. You have been warned!

What goes into this recipe

• Flour 
  I prefer to use cake flour. However, plain or all-purpose flour works just as well too. Make sure you sift it. Sifting the flour makes the doughnuts light and airy. You can substitute with gluten-free flour if you’re celiac or have gluten sensitivity.
• Sugar 
  For baking, I recommend using caster or superfine sugar. However, regular granulated sugar works as well. If you opt to use brown sugar, just be wary that your baked doughnuts will be a little more golden brown. 
• Nutmeg 
  This is the secret spice. It gives the strawberry doughnut a distinct, “unique doughnut” taste. If you’re not a fan, try substituting with cinnamon.
• Eggs 
  Make sure they’re at room temperature - if you’re allergic to eggs or follow a vegan diet, try using a chia egg as a substitute. 
• Butter 
  Provides the necessary richness. You can substitute lighter flavoured olive oil. I don’t recommend using extra virgin olive oil in these delicate treats as I find it a little heavy.
• Buttermilk 
  It’s one of my favourite ingredients to use in baking! Because it’s slightly acidic, buttermilk helps to tenderise the gluten in the flour, producing soft and tender baked goods. If you don’t have any on hand, use Greek yogurt, sour cream or creme fraiche instead. If you’re vegan or dairy intolerant, try a plant-based yogurt made from soy or almonds.
• Fresh Strawberries 
  Strawberries are at their peak now, and using them to make the strawberry glaze is perfect. If you can’t get hold of fresh berries, try using frozen strawberries or raspberries. 
• Powdered Sugar (Icing Sugar) 
  Combined with the strawberries, the powdered sugar produces a beautiful strawberry frosting for our doughnuts.
• OPTIONAL INGREDIENTS:  Add a little vanilla extract to the batter for a little extra flavour. Add some lime juice and/or strawberry jam to your glaze for a little extra zing and flavour. Finally, add sprinkles to turn these into sprinkled strawberry doughnuts.

How to make this recipe

• Step 1: In a large bowl, combine the sifted flour, sugar, baking powder and nutmeg. Stir well to combine.
• Step 2: In a medium bowl, combine the buttermilk, eggs and melted butter and whisk until well combined.
• Step 3: Add the wet ingredients to the dry ingredients and mix until just combined.
• Step 4: Lay a piping bag (pastry bag) over a tall glass and spoon your doughnut batter into the bag. 

• Step 5: Pipe the batter into your pre-oiled pan. The batter should fill the moulds to just under full. If you don’t have a piping bag use a spoon to spoon the mixture into the moulds. Bake for 5-7 mins. Remove the doughnuts and allow them to cool on a wire rack.
• Step 6: Place the powdered sugar into a bowl. Mash the berries using a sieve and allow the juices to mix with the sugar.
• Step 7: Whisk the strawberry liquid and sugar until smooth and free of any lumps.
• Step 6: To ice the doughnuts, dip them into the strawberry glaze. Allow the glaze to set and top with sprinkles if used.

Expert tips

• Do not overwork your doughnut batter. I cannot stress this enough. These strawberry glazed doughnuts are light and delicate because the ingredients are mixed until just combined. Overworking the batter will produce a rubbery texture.
• Grease your doughnut pan. Use non-stick cooking spray to grease your doughnut pan - it will be easier to remove the doughnuts once cooked.
• Freezing the baked doughnuts. If you prefer, you can bake them and once cooled, place them in a freezer in a Ziploc bag. To reheat them, either use a microwave or put them in the oven at a low temperature.
• Store in an airtight container in the refrigerator for up to 5 days.

FAQ's

Related recipes

If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.

📋 Recipe

This post was originally published in February 2021, but was updated with new content in November 2021.