baked strawberry glazed doughnuts
The commencement of strawbee season means doughnuts were inevitable.
I always find out about strawberry U-picks too late, and I’m pretty sure that’s the case this year too. Why I suck so badly at remembering is beyond me. Oh well. Maybe next year.
At any rate, at least I can say the strawberries in the store have been stupendous so far. Bright, sweet, pretty fucken massive (woohoo, GMOs!). I enjoy very little about the warmer months, but berry season is a delight.
Now, pollen season…that fucken sucks. I’m not sure how legible this writeup will be since I currently feel like an inflated helium balloon that’s about to drift away into the sunset, or pop with the slightest touch of a dust particle to my face. More often than not allergies manifest as shit-ass facial congestion more than sneezing and the like. Certainly the case today. I feel like shit, yo.
But what isn’t shit? Baked Strawberry Glazed Doughnuts. I haven’t doughnut-ed in awhile and these just felt right. Vanilla batter swirled with strawberry preserves, and a simple, pretty glaze drizzling overtop and down the sides. Easy brunch, snack, or dessert. Aw yeah.
Oh Hot Damn, This Is My Jam
I heard that song at the Rays game I attended on Wednesday. What a fucking throwback.
This doughnut batter follows the pattern of all my other doughnuts – in other words, real easy. Start by beating some sugar with melted butter, then add in a couple eggs, vanilla extract, and Greek yogurt.
Then: flour, baking powder, baking soda, and a touch of salt. With the mixer running, stream in some buttermilk. I start with 1/3 cup and if the batter seems a wee bit too thick, add a tablespoon or two more.
Finish by swirling in some strawberry jam with a spatula. Don’t overmix this shit: you should see ribbons of jam throughout the batter.
Transfer that batter into a piping bag, or a ziptop bag with a corner snipped off. Grease two 6-slot doughnut pans with oil or butter, then pipe the batter into each little nook. Bake the doughnuts 10-12 minutes until set up and poofy. Cool 10 minutes in the pans, then move to a wire rack to finish cooling.
Glazed and Confused
Sure I’ve used that line before in a previous writeup, but whatever. Blame my clogged sinuses.
To create that beautiful pink hue and bubbly strawberry flavor, you’ll need to pick up a bag of freeze-dried strawberries and blitz em up into a powder. Your food processor will come into play here. A cup of dried berries will yield the amount you need for the glaze (and then some, probably).
Mix the berry powder with powdered sugar, vanilla, and enough milk to thin the glaze out. Slide a piece of parchment below the wire rack to catch your inevitable drippy mess. Dunk one side of each doughnut into the glaze, let excess plop back into the bowl, and lay onto the wire rack. Let them sit a few minutes to set up.
Then, wabam. Perfect little doughnut treats!
If you plan to make these ahead, I prefer to store them unglazed until the day I’m ready to serve, then glaze them straight before sharing. The doughnuts will keep for about 2 days before you really need to finish them off.
Finish them off. Ominous. Like I’m encouraging you to demolish them in one sitting. Which, maybe ain’t the worst idea I’ve ever had.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Dough give these a try:
Baked Birthday Funfetti Doughnuts
Baked Peanut Butter Chocolate Chip Doughnuts
Baked Biscoff Cookie Butter Doughnuts
baked strawberry glazed doughnuts
Ingredients
- 4 tbsp butter, melted and slightly cooled
- 1/2 cup sugar
- 2 large eggs, at room temperture
- 1 tbsp vanilla extract
- 3/4 cup plain whole milk Greek yogurt, at room temperature
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup buttermilk
- 1/2 cup good quality strawberry preserves
strawberry glaze
- 2 cups powdered sugar
- 3 tbsp dried strawberry powder (see note)
- 1 tsp vanilla extract
- 3-4 tbsp milk, to thin, plus more as needed
Instructions
- Preheat oven to 350 degrees. Grease two 6-slot doughnut pans with oil or butter.
- In a bowl, beat the sugar and melted butter until combined. Whip in the eggs, one at a time, then the vanilla and Greek yogurt. Add the flour, baking powder, baking soda, and salt. With the mixer running, stream in the buttermilk. If the batter seems too thick, add milk 1 tablespoon at a time to reach the desired consistency. Swirl in the strawberry jam with a rubber spatula. Do not overmix – you should see ribbons of jam in the batter.
- Transfer the batter to a piping bag or a ziptop bag with a corner snipped off. Pipe into the prepared donut pans, filling 2/3 of the way full. Bake 10-12 minutes until the centers are set and an inserted toothpick emerges with just a few moist crumbs.
- Cool 10 minutes in the pan, then run a knife around the edges of each doughnut and move to a wire rack. Cool completely.
- When the doughnuts are cool, make the glaze. Whisk the powdered sugar, strawberry powder, vanilla, and milk. Add milk as needed, in 1 tablespoon increments, to thin. The glaze should be thick, but not as thick as frosting.
- Lay a piece of parchment paper under a wire rack. Dunk one side of each doughnut into the glaze, letting excess drip back into the bowl. Let the glaze set for 5 minutes. Enjoy!
