Strawberry Donuts
Fluffy, sweet and full of flavor these Strawberry Donuts bake in 10 minutes flat. Made with fresh strawberries and Greek yogurt, these cake donuts are downright delicious.
Equipment
- 6 cavity donut pan
Ingredients
Strawberry Donuts
- 1 cup all-purpose flour unbleached
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1/2 cup buttermilk room temperature
- 1/4 cup plain Greek Yogurt room temperature
- 2 Tbsp unsalted butter melted and cooled
- 1 tsp vanilla extract pure
- 1 cup fresh strawberries finely chopped
Vanilla Glaze
- 1 1/2 cups powdered sugar
- 2 Tbsp milk
Instructions
Strawberry Donuts
- Preheat oven to 350 degrees. Generously coat donut pan with nonstick baking spray then set aside.
- Sift flour, baking powder, baking soda, and sugar together in a large bowl.
- In a separate bowl, whisk egg, buttermilk, yogurt, melted butter and vanilla until combined.
- Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing.
- Gently fold in strawberries until evenly distributed.
- Pipe batter into donut pan, filling cavities 3/4 of the way.
- Bake for 10 to 11 minutes or until tops spring back when pressed by a fingertip.
- Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding vanilla glaze.
- Clean donut pan, coat with nonstick spray then repeat the baking process with the remaining batter.
Vanilla Glaze
- In a medium bowl, whisk together powdered sugar and milk until smooth and lump free. Note: glaze will be very thick but pearly white. For a thinner, more transparent glaze add an additional tablespoon of milk.
- Dip donut tops into glaze then allow glaze to set before serving.
- Donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.