Imagine biting into a soft, pillowy donut that's not just fried, but baked to perfection, with a luscious strawberry glaze that will make your taste buds dance with joy! These aren't your ordinary donuts - they're a delightful twist on a classic treat that combines the tangy richness of buttermilk with the sweet, vibrant essence of fresh strawberries. Whether you're looking to impress your family at breakfast or craving a show-stopping dessert, these homemade donuts are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 donuts
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup fresh strawberries, pureed
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 12-cavity donut pan with non-stick cooking spray, ensuring each cavity is thoroughly coated.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined and no lumps remain.
- In a separate medium bowl, whisk buttermilk, eggs, and melted butter until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix, as this can result in tough donuts.
- Transfer the batter to a piping bag or a large zip-top bag with a corner snipped off. Carefully pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 10-12 minutes, or until the donuts are golden brown and a toothpick inserted comes out clean.
- Remove from the oven and let the donuts cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
- For the strawberry glaze, puree fresh strawberries in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds.
- In a bowl, mix powdered sugar with the strawberry puree, whisking until smooth and glossy. Add more powdered sugar if needed to reach desired consistency.
- Once donuts are completely cool, dip the top of each donut into the strawberry glaze, allowing excess to drip off. Place back on the wire rack to let the glaze set.
- Let the glaze set for 10-15 minutes before serving. Donuts are best enjoyed fresh on the day they are made.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Do not overmix the batter - this can lead to tough, dense donuts. Mix just until the ingredients are combined.
- For a perfectly even glaze, use a fine-mesh strainer when creating the strawberry puree to remove all seeds.
- If you don't have a donut pan, you can use a muffin tin, though the shape will be different.
- For extra flavor, try adding a pinch of vanilla extract to the batter or glaze.
- Let the donuts cool completely before glazing to prevent the glaze from sliding off.
- Store any leftover donuts in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
