When we lived in Texas, I used to make donuts every weekend instead of buying them. There wasn’t a Dunkin Donuts anywhere in the area, so making them became something I looked forward to. I tried out a bunch of recipes, finding favorite combinations as I dabbled. But it’s been years since that weekend tradition.
Strawberry Donuts! Oven baked and brimming with bright, sweet strawberry flavor – thanks to the use of both fresh strawberries and freeze dried strawberries! They’re soft and tender and finished with the most tempting glaze. Who could resist?
When you think of a glazed doughnut, do you think of a sticky, wet, glossy coating or a matte, somewhat shell like and dry coating? My thoughts lean toward the matte coating. Maybe that’s just me, but I don’t think doughnut glaze should be really sticky because that, in turn will usually result in a soggy doughnut. I don’t know what the deal is lately but the third recipe test is a charm with me.
I created a second recipe, doughnut was good, glaze bad. Not taste wise bad, consistency bad. What happens when you mix strawberries with sugar? Basically the strawberries begin to break down and some of the liquids are extracted (some sort of osmosis) and the mixture becomes juicy.
These days, the kids have LOVED to help in the kitchen. Whether it’s baking or cooking, they’ll jump at any opportunity to mix something in a bowl, add sprinkles or attempt the cracking of an egg. Time with them in the kitchen is something I look forward to. With their love of donuts and baking, I decided it was time to bring back the baked donuts on the weekends. Not every weekend, but definitely at least once a month. My go to donut recipes use a cake mix, these take no time and are tasty! I use this donut pan my mom bought me and it hasn’t failed me thus far.
So why did all of the strawberry glaze recipes I saw online call for water? I added it in mine the first time around and the glaze didn’t set and dry, so the simplest solution? Omit the water and rely on the juices from the berries to thin the glaze. It worked like a charm.
Ingredients
For the donuts:
- 1 cup (127 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 large egg
- 7 ounces (198 grams) unsweetened nonfat Greek yogurt
- 1 tablespoon canola oil
- 1 teaspoon fresh lemon juice
- 1/2 cup finely chopped fresh strawberries
For the strawberry glaze:
- 1 1/2 cups (188 grams) powdered sugar, sifted
- 3/4 teaspoon light corn syrup or golden syrup
- *1/2 cup (6 grams) freeze dried strawberries, finely crushed
- 2 tablespoons hot water
Directions
Make the donuts:
- Preheat the oven to 400°F. Spray two 6-cup donut pans with nonstick cooking spray.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl whisk together the egg, yogurt, oil, and lemon juice. Make a well in the center of the dry ingredients and pour the wet ingredients in. Add in the chopped strawberries. Gently fold everything together until just combined. The batter will be thick, do not overmix.
- Scoop the batter into a piping bag or freezer bag and snip a bottom corner with scissors. Squeeze out the batter evenly into each cavity of the prepared donut pan. You may only have enough for 11 donuts.
- Bake for 10 minutes or until golden brown. Let cool for a few minutes and then flip over onto a cooling rack to cool completely.
Make the glaze:
- Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let set for 15 minutes before serving.
Recipe Notes
*Freeze-fried strawberries are available at most grocery stores near the other dried fruits like raisins.
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