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Strawberry Donuts

About Strawberry Donuts : It's the perfect breakfast treat or even an afternoon snack. Each donut is speckled with bits of fresh strawberries, topped with a fresh strawberry glaze, and a drizzle of cream cheese frosting. Ingredients for Strawberry Donuts

For the donuts

  • ¼ cup (57 g) unsalted butter, melted and cooled

  • ¼ cup (55 g) vegetable oil

  • 1 cup (200 g) granulated sugar

  • 2 large eggs

  • 1 tablespoon vanilla extract

  • 2 cups (260 g) all-purpose flour

  • ⅔ cup (87 g) whole wheat flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • 1 cup (240 ml) buttermilk

  • 1 cup (167 g) finely chopped strawberries

For the strawberry glaze

  • 1 cup (144 g) diced strawberries

  • 2 cups (240 g) confectioners’ sugar

For the cream cheese glaze

  • 2 ounces (57 g) cream cheese, softened

  • ¼ cup (30 g) confectioners’ sugar

  • ½ teaspoon vanilla extract

  • 1-2 tablespoons milk

How to Make

  1. Preheat the oven to 425°F. Lightly spray a 3 6-cavity donut pans with nonstick cooking spray.

  2. In a large bowl, whisk the butter, oil, and sugar together until combined. Add the eggs and vanilla and whisk until well combined.

  3. In a separate bowl, add the flours, baking powder, salt, and baking soda. Stir with a whisk. Stir half the flour mixture into the wet ingredients, followed by the buttermilk, and the remaining flour. Stir just until combined after each addition. The batter will the thick. Gently fold in the strawberries.

  4. Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans filling each cavity ⅔ full.

  5. Bake for 7-9 minutes or until donuts spring back when pressed lightly with your fingertip. Cool on a wire rack. Dip the donuts in the strawberry glaze. Drizzle with cream cheese glaze. Store for up to 1 day at room temperature in an airtight container.

Make the strawberry glaze

  1. Cook strawberries in a small saucepan over medium heat for about 10 minutes, stirring occasionally. The juice should be thickened. Remove from heat and press through a fine-mesh sieve. Discard the pulp. Add confectioners' sugar to the juice, one cup at a time, stirring well after each addition. Use immediately or refrigerate up to 5 days in an airtight container. 

Make the cream cheese glaze

  1. Combine all ingredients for the glaze in a small bowl and stir until well combined. Transfer to a plastic piping bag with the tip cut off. Use immediately or refrigerate for up to 5 days in an airtight container.

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