Description
These strawberry buttermilk doughnuts are soft, fluffy, and bursting with fresh berry flavor. Made with real strawberries and tangy buttermilk, they’re baked instead of fried, making them a lighter option for breakfast or dessert. Finished with a simple strawberry glaze, these doughnuts are as pretty as they are delicious.
Ingredients
Scale
Doughnuts
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped fresh strawberries
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon strawberry puree
- 1–2 teaspoons milk, as needed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a doughnut pan to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, mix the granulated sugar, melted unsalted butter, egg, buttermilk, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the doughnuts light and fluffy.
- Fold in Strawberries: Gently fold in the finely chopped fresh strawberries to evenly distribute the berries throughout the batter.
- Fill Doughnut Pan: Spoon the batter into the prepared doughnut pan, filling each cavity about two-thirds full to allow room for rising.
- Bake: Bake the doughnuts for 12 to 14 minutes, or until a toothpick inserted into the doughnut comes out clean, indicating they are fully cooked.
- Cool: Allow the doughnuts to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, mix powdered sugar, strawberry puree, and enough milk (1 to 2 teaspoons) to achieve a smooth, pourable glaze.
- Glaze the Doughnuts: Dip the cooled doughnuts into the strawberry glaze, allowing excess glaze to drip off, then place them on the wire rack to set before serving.
Notes
- Use very finely chopped strawberries to prevent the doughnuts from becoming soggy.
- The strawberry puree for the glaze can be made by mashing or blending a few fresh berries until smooth.
- Store glazed doughnuts in an airtight container at room temperature for up to 2 days to maintain freshness.
