Baked strawberry donuts with strawberry glaze
Fresh strawberry donuts that are baked and topped off with a fresh strawberry milk glaze
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 1 cup white whole wheat flour can substitute with all-purpose
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup fresh strawberry milk can use regular milk or buttermilk; if using buttermilk, omit the vinegar below
- 1/2 teaspoon vinegar
- 2 eggs
- 3 Tablespoons unsalted butter melted
- 1 teaspoon vanilla
- 3/4 cup fresh strawberries finely diced
- 2 cups powdered sugar
- 3-5 Tablespoons fresh strawberry milk plus more if needed (can substitute with milk of choice)
Preheat your oven to 350 degrees F. Generously grease two standard donut pans and set aside.
In a large bowl, whisk together the flours, sugar, baking powder and salt. Set aside.
In a medium sized bowl, mix together the milk, vinegar, eggs, butter and vanilla. Transfer this to the large bowl with the dry ingredients and mix until a few dry streaks remain. Fold in the strawberries and mix until everything just comes together.
Transfer the batter to a zip-top bag or a pastry bag (trust me on this... it will be super messy if you skip this step).
Pipe the batter into your prepared donut pans, filling each donut mold about 3/4 full.
Bake in your preheated oven for 8-10 minutes or until the donut springs back after you lightly press on it. Allow the donuts to cool for about 5 minutes before transferring to a wire rack to cool completely.
While the donuts are cooling, make the glaze. Mix the sugar with the milk together until it is smooth and glossy.
Dunk the top half of the donut into the glaze and turn it right side up and allow it to dry on the cooling rack. Make sure you have a tray underneath to catch any extra glaze. Repeat with the remaining donuts.
Donuts should be stored in an airtight container and will keep for about 3 days.
Source: Barely adapted from A Kitchen Addiction