Name: Strawberry Donuts Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 1 tbsp unsalted butter; ¾ cup sugar; 1 egg; ¾ tsp vanilla extract; ½ cup buttermilk; ¾ cup cake flour; ¾ cup all-purpose flour; ½ tsp baking soda; 1 tsp baking powder; ¼ tsp salt; 12-15 strawberries (about 1 cup pureed); Powdered sugar (amount not specified, approximately 1 cup); Milk (amount not specified, approximately 2-3 tbsp)

Instructions

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Trim the strawberries and pulse them in a food processor until you achieve a chunky puree. Avoid over-pulsing to keep some texture. Set aside.

Step 3: In a large mixing bowl, beat the butter, sugar, and egg on medium-high speed for about 2 minutes until combined and fluffy.

Step 4: Add the vanilla extract, buttermilk, and strawberry puree to the bowl and mix again until blended.

Step 5: Sift together the cake flour, all-purpose flour, baking soda, baking powder, and salt. Add these dry ingredients to the wet ingredients and mix on low speed just until incorporated. Be careful not to overmix. Scrape down the sides if necessary.

Step 6: Transfer the batter to a large piping bag or a resealable freezer bag. Place the bag in a tall cup and fold the edges over the sides for easier filling. Use a spatula to scoop the batter into the bag, then seal and snip off the tip of the bag’s corner.

Step 7: Grease a donut tin well. Pipe the batter into each donut cavity, filling no more than halfway to allow room for rising.

Step 8: Bake the donuts on the middle rack for 7 to 8 minutes, until a toothpick inserted comes out clean.

Step 9: While the donuts bake, whisk together powdered sugar and milk to make a smooth glaze. Adjust the amount of milk to achieve desired consistency.

Step 10: When donuts are cool on a wire rack, pour the glaze over each donut, letting it drip down the sides, or dip the tops into the glaze individually. Allow the glaze to harden for 20 to 30 minutes before serving.

Tips & Variations

For a stronger strawberry flavor, stir in small chopped strawberries gently into the batter before baking.

Use a piping bag to fill the donut tins neatly and avoid mess.

Substitute buttermilk with milk plus 1 tbsp lemon juice or vinegar if needed.

Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.

For a dairy-free version, replace butter with coconut oil and buttermilk with almond milk mixed with a little vinegar.

Storage

Store the strawberry donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, but allow them to come to room temperature before serving. The glaze is best enjoyed fresh but can be refreshed with a quick dip in glaze if it starts to harden too much. These donuts can also be frozen for up to 1 month—thaw at room temperature.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries thawed and drained well before pureeing. Fresh strawberries are preferred for texture but frozen will work fine if fresh are not available.

Can I make these donuts without a donut pan?

While a donut pan gives the best shape, you can pipe the batter into muffin tins for a different style of cake-like strawberry treats. Baking time may be slightly longer, so watch for doneness.