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
Preheat your oven to 350°F and spray two donut pans thoroughly with nonstick baking spray.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In a separate bowl, whisk sugar and eggs until smooth. Add milk, sour cream, melted butter, and vanilla. Mix well.
Pour wet ingredients into dry ingredients and stir gently until just combined. Avoid overmixing.
Transfer batter to a piping bag and pipe into donut molds until two-thirds full.
Bake for 11–14 minutes, or until a toothpick inserted comes out clean.
Let donuts rest in pans for 5 minutes, then transfer to a wire cooling rack.
Puree strawberries in a food processor until smooth.
Mix strawberry puree with half the powdered sugar, then gradually add remaining sugar. Stir well.
Add milk and mix until glaze reaches a smooth, dipping consistency
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