Strawberry Glazed Doughnuts

Soft, baked cake doughnuts topped with a pink glaze made from real strawberries. No frying required!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 7

Cooling Time: 15

Total Time 52

Servings doughnuts

Calories 196kcal

Preheat your oven to 220°C fan-forced (425°F). In a large bowl combine the sifted flour, sugar, baking powder and nutmeg. Stir well to combine.
230 grams cake flour, 150 grams sugar, 2 tsp baking powder, ½ tsp nutmeg
In a medium bowl, combine the buttermilk, eggs and melted butter and whisk until well combined.
170 ml buttermilk, 2 eggs, 30 grams butter
Add the wet ingredients to the dry and mix until just combined.
Lay a piping bag over a tall glass and spoon your doughnut batter into the bag.
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 at 220°C fan-forced (425°F) for 5-7 minutes, or until the doughnuts spring back when lightly touched. Remove and allow them to cool on a wire rack.

Heat the strawberries in the microwave for 30 seconds. Place the powdered sugar into a bowl. Mash the berries using a sieve and allow the juices to mix with the sugar.
4 strawberries, 120 grams Icing sugar
Whisk the strawberry liquid and sugar until smooth and free of any lumps.
To ice the doughnuts, dip them into the strawberry glaze. Allow the glaze to set and top with sprinkles if used.

Don't overmix: Mix the batter until the ingredients are just combined to avoid tough, rubbery doughnuts.
Grease the pan: Use cooking spray even on non-stick pans to ensure the doughnuts release easily.
Watch baking times: My countertop Breville oven took just 5–7 minutes, but larger ovens may take longer; check if they spring back when lightly touched.
Adjust the glaze: Whisk in more strawberry juice if the glaze is too thick, or extra icing sugar if it is too runny.