Ingredients
For the Donuts
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) unsalted butter, melted
- 1 large egg, at room temperature
- ½ cup (120 ml) buttermilk (or milk with 1 teaspoon vinegar)
- 1 teaspoon vanilla extract
- ½ cup (120 g) fresh strawberries, pureed or finely chopped
For the Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons (30–45 ml) milk
- 1 tablespoon strawberry puree (or strawberry jam)
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray or butter to prevent the donuts from sticking.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Mixing these ingredients first ensures that the leavening agents are evenly distributed throughout the batter.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk together the melted butter, egg, buttermilk, vanilla extract, and strawberry puree. Stir until the mixture is smooth and well combined. The fresh strawberry puree adds natural sweetness and a vibrant flavor to the donuts.
Step 4: Mix the Batter
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense donuts. The batter should be thick but smooth.
Step 5: Fill the Donut Pan
Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. Using a piping bag or a zip-top bag with the corner cut off can make this process easier and less messy.
Step 6: Bake the Donuts
Place the donut pan in the preheated oven and bake for 10–12 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Avoid overbaking, as this can make the donuts dry.
Step 7: Cool the Donuts
Allow the donuts to cool in the pan for about five minutes before transferring them to a wire rack to cool completely. Cooling them properly helps the glaze set better later.
Step 8: Make the Glaze
In a medium bowl, whisk together the powdered sugar, milk, strawberry puree (or jam), and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
Step 9: Glaze the Donuts
Dip each cooled donut into the glaze, allowing any excess to drip off. Place the donuts back on the wire rack and let the glaze set for a few minutes. If desired, garnish with sprinkles or freeze-dried strawberry pieces for extra flavor and texture.
Notes
- Measuring Ingredients Properly: Use the spoon-and-level method for measuring flour to avoid adding too much, which can result in dry donuts.
- Using Fresh vs. Frozen Strawberries: If using frozen strawberries, thaw and drain them before pureeing to avoid excess moisture in the batter.
- Avoid Overmixing: Stir the batter until just combined to keep the donuts light and fluffy. Overmixing develops gluten, which can make the donuts dense.
- Substituting Buttermilk: If you do not have buttermilk, mix one teaspoon of vinegar or lemon juice with regular milk and let it sit for five minutes before using.
- Checking for Doneness: Insert a toothpick into a donut; if it comes out clean or with a few dry crumbs, they are done.
- Prep Time: 15 minutes
- Cook Time: 12 minutes