Description
Soft baked vanilla donuts topped with a vibrant fresh Strawberry Glazed Donuts coating that sets beautifully. Perfect for breakfast or dessert any time of year.
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- Small pinch of nutmeg
- ⅔ cup white granulated sugar
- 2 large eggs, room temperature
- ½ cup milk, room temperature
- ½ cup sour cream or Greek yogurt, room temperature
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
For the Strawberry Glaze:
- ½ cup fresh strawberries, washed and quartered
- 2 cups powdered sugar
- 1 tablespoon milk
Instructions
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Preheat your oven to 350°F and spray two donut pans thoroughly with nonstick baking spray.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg. Set aside.
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In a separate bowl, whisk sugar and eggs until smooth. Add milk, sour cream, melted butter, and vanilla. Mix well.
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Pour wet ingredients into dry ingredients and stir gently until just combined. Avoid overmixing.
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Transfer batter to a piping bag and pipe into donut molds until two-thirds full.
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Bake for 11–14 minutes, or until a toothpick inserted comes out clean.
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Let donuts rest in pans for 5 minutes, then transfer to a wire cooling rack.
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Puree strawberries in a food processor until smooth.
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Mix strawberry puree with half the powdered sugar, then gradually add remaining sugar. Stir well.
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Add milk and mix until glaze reaches a smooth, dipping consistency
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Dip cooled donuts into glaze and place back on the cooling rack to set for 15 minutes.
Notes
- Measure flour by spooning it into your measuring cup and leveling it off. Packed flour can make the donuts dry.
- Pull all dairy ingredients from the fridge about two hours before starting to bring them to room temperature.
- If baking at high altitude, add 2 extra tablespoons of flour to the batter.
- The glaze should coat a spoon but still drip slowly off for proper coverage.
- Store glazed donuts in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes