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Strawberry Glazed Donuts

Strawberry Glazed Donuts
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Indulge in the delightful experience of Strawberry Glazed Donuts! These fluffy vanilla donuts are baked to perfection and topped with a luscious fresh strawberry glaze, making them a perfect treat for breakfast, dessert, or any special occasion. Their vibrant color and irresistible flavor will impress both kids and adults alike. With easy-to-follow instructions and common ingredients, you can whip up this charming recipe in no time, creating sweet memories for your family. Serve them alongside fresh fruit or whipped cream for an extra touch of indulgence. Whether you enjoy these donuts warm or at room temperature, they’re sure to be a hit!

Ingredients

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  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • Pinch of nutmeg
  • 2/3 cup white granulated sugar
  • 2 large eggs (room temperature)
  • 1/2 cup milk (room temperature)
  • 1/2 cup sour cream (room temperature or Greek yogurt)
  • 4 tbsp unsalted butter (melted and cooled)
  • 1 tsp pure vanilla extract
  • 1/2 cup strawberries (washed and quartered)
  • 2 cups powdered sugar
  • 1 tbsp milk

Instructions

  1. Preheat oven to 350°F (175°C) and grease a donut pan.
  2. In one bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar.
  3. In another bowl, beat the eggs until frothy, then add milk, sour cream, melted butter, and vanilla extract. Mix well until smooth.
  4. Gradually combine the wet mixture into the dry mixture using a rubber spatula, folding gently until just combined.
  5. Fill each donut mold about 2/3 full with the batter.
  6. Bake for about 12 minutes until golden brown and a toothpick inserted comes out clean.
  7. Let the donuts cool in the pan for about 5 minutes before transferring to a wire rack.
  8. For the glaze, blend quartered strawberries until smooth, then mix with powdered sugar and milk until you reach the desired consistency.
  9. Dip each cooled donut in the glaze and let them set on a wire rack.

Nutrition

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