Fresh Glazed Strawberry Donuts

Sweet, fresh strawberries are one of summer’s most delicious gifts. Wanting to make the most of the summer strawberries, last weekend, I decided to bake a batch of strawberry donuts. All I knew was that I wanted a sweet, cakey donut frosted with a pretty pink glaze, full of the flavour of beautiful fresh strawberries.

After searching Pinterest and finding a few recipes for strawberry donuts, I decided to adapt one recipe using a vanilla donut, and use the strawberry glaze recipe from another. I wanted to increase the vanilla flavour in the donut, so I added a teaspoon of vanilla bean paste. I just love that stuff. I keep looking for ways to use it more often, because the vanilla flavour is so much deeper and richer than simply using vanilla extract. I also wanted to add diced strawberries to the donut, to make the most of the berry flavour. For the donut glaze, I wanted the freshness of the strawberries to balance the sweetness of the sugar.

I had only used my donut pan once before, to bake glazed chocolate cake donuts. They were so delicious, I don’t know why it took me months to break out my donut pan again. If you don’t have a donut pan, go get one, seriously! I got mine for about ten bucks. Totally worth it. Of course, I say that about nearly every pan I get (my partner, Glen, rolls his eyes every time I say I “need” another cake pan). The donut pan is great because it keeps the donut shape round and consistent.

Anyway, on to the recipe. I love how moist and cakey the donuts turned out. They were so good when they were freshly made. Like most donuts, they were not quite as fabulous the next morning–but we ate them for morning tea, anyway. This family is not one to waste a sweet treat, let me tell you. Our 3 year-old son, Levi, makes sure of that. (Don’t worry, I’m not constantly feeding him sugar, I swear.)

The recipe made 16 donuts. I think it would have made about 12, if I had filled the donut pan a little bit more per donut, but I didn’t want to overfill them and lose the holes. I had done that with the chocolate donuts, and the centers looked more like bellybuttons than holes. You do need to pipe the batter into the pan, but it’s super easy. You can use a large plastic zip bag, and snip a little bit off one corner, to use as a piping bag. So easy!

I hope you will try out this recipe, when you want to enjoy some fresh strawberries. You could definitely use frozen strawberries, too. Just thaw the berries used for the glaze, to get the consistency right.

Enjoy! I would love to hear your feedback, if you try the recipe.

xoxo Kim

• Servings: 12-16 donuts
• Print

A baked donut recipe that makes the most of sweet summer strawberries.

Credits: donut recipe inspired by Sally’s Baking Addiction; glaze recipe by a happy food dance

Ingredients

Donuts

2 cups all-purpose flour

3/4 cup granulated sugar

2 tsp baking powder

1/2 cup Greek yogurt

4 Tbsp milk

2 large eggs

1 tsp vanilla extract

1 tsp vanilla bean paste

2 Tbsp unsalted butter, melted then cooled slightly

1 cup strawberries, diced into 1/4 inch pieces

Glaze

1/2 cup strawberries, diced into 1/4 inch pieces

2 Tbsp granulated sugar

1 cup confectioner’s sugar/ icing mixture

Directions

Donuts

1. Preheat oven to 400F/ 200C degrees. Spray donut pan with non-stick spray. In a large mixing bowl, mix together flour, sugar, and baking powder. Set aside.
2. In a medium bowl, whisk together the Greek yogurt, milk, eggs, vanilla extract, vanilla bean paste, and melted butter.
3. Slowly and gently mix wet ingredients into dry ingredients, until just combined. Be very careful not to over-mix the batter, or the donut texture will get too stodgy. Then, very gently, with just a few stirs, add 1 cup diced strawberries to batter.
4. Using a large plastic zip bag with one corner snipped off, pipe the batter into the donut pan. Fill the donut cavaties about 2/3 full.
5. Bake donuts for about 8-13 minutes, until donuts are set and light golden brown. They will spring back when touched.
6. Allow to cool slightly before removing from pan, about 5 minutes. Allow to cool for 5 more minutes on cooling racks.

Glaze

1. Combine 1/2 cup diced strawberries with 2 Tbsp sugar. Stir and mash with a fork, until mixture looks like runny jam. Let mixture sit at room temperature until strawberries produce liquid.
2. Whisk 2-3 Tbsp of strawberry juice mixture into confectioner’s sugar/ icing mixture, and mix well. To adjust the thickness of the glaze, add more confectioner’s sugar/ icing mixture or strawberry juice, as needed. Set aside.
3. To frost donuts, dip each donut into the glaze once or twice. Allow donuts to rest for about 5 minutes, to allow glaze to set, before serving.
4. Serve immediately. Enjoy!

All written content and photos are Copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own website, please re-word it in your own words or link back to my original post.