Strawberry Donuts
If you love cakes, donuts, and healthy alternatives, you are going to LOVE these strawberry donuts. I combine fresh strawberries, vanilla, and flour to form cake-like donuts topped with a fresh fruity glaze. This is a beloved breakfast item in my household, and has even made special appearances at parties!
Servings: 9 donuts
Calories: 224kcal
Ingredients
For The Donuts
- ¼ cup milk
- 1 tsp lemon juice
- 1 cup all-purpose flour
- 1 tsp baking powder
- ⅛ tsp salt
- ⅓ cup sugar
- 1 egg
- ¼ cup extra virgin olive oil
- 1 tsp vanilla extract
- ½ cup fresh strawberries finely diced
For The Glaze
- ⅓ cup diced fresh strawberries
- ½ tbsp water
- 1 ½ - 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F / 180 C.
- Mix the milk and lemon juice, set aside.
- Whisk the flour, baking powder, salt and sugar in a mixing bowl until well combined.
- In a separate bowl add the milk and lemon juice mixture, egg, oil and vanilla, whisk together.
- Pour the wet ingredients into the dry and mix until just combined.
- Gently fold in the diced strawberries.
- Lightly grease a donut tray.
- Fill a piping bag with donut batter and pipe into prepared trays. Batter makes 9 donuts.
- Bake for 10-15 minutes or until an inserted skewer comes out clean.
- Allow the donuts to cool for 5 minutes in the tray before turning out onto a cooling rack to cool completely, about 1-2 hours.
- To prepare the glaze, heat the strawberries and water in a microwave safe container in 30 second bursts until the strawberries become soft and are easily mashed with a fork.
- Strain the cooked strawberries through a fine mesh sieve over a mixing bowl. Press out as much juice as possible.
- Add the 1½ cups of powdered sugar and whisk until smooth. Add more powdered sugar if you prefer the glaze to be thicker.
- Dip the tops of the donuts into the glaze and place on a wire rack to allow the glaze to set.
- Store donuts in an airtight container in a cool dry place for up to 3 days.
Notes
- My #1 Secret Tip for this strawberry donut recipe is to finely dice the strawberries before adding them to your batter. Smaller pieces are easily distributed and prevent excess moisture.
- Cut the piping bag properly: When cutting the hole for my batter, I make sure it is big enough to allow the strawberry pieces through, but not so big that I cannot control how much comes out.
- Do not overfill: I fill the donut pans only 2/3 of the way, to allow room for the batter to rise without spilling.
- Mix gently: This batter needs to be handled gently, as overmixing overworks the gluten in the flour, which leads to a dense, chewy finish instead of a light, airy one.
- Grease the pan well: I grease my donut pan well, so that the donuts are easily removed without any sticking or breaking.
- Use ripe strawberries: I use ripe strawberries with a deep red color. This gives the donuts the best color and flavor.
Nutrition
Serving: 1donut | Calories: 224kcal | Carbohydrates: 39g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 50mg | Potassium: 89mg | Fiber: 1g | Sugar: 28g