Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a standard 12-cup donut pan, or use non-stick cooking spray. If you don't have a donut pan, you can also use a muffin tin and bake them as donut holes, adjusting the baking time accordingly.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of leavening agents and sweetness throughout the batter.1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate medium bowl, whisk together the melted and slightly cooled unsalted butter, milk, large egg, and vanilla extract until smooth. The butter should be cooled enough not to cook the egg.½ cup unsalted butter, 1 cup milk (whole or 2%), 1 large egg, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few small lumps are acceptable. Overmixing can lead to tough donuts.
- Gently fold the finely chopped fresh strawberries into the batter. Distribute them evenly, ensuring each donut will have delightful pockets of fruity goodness.¾ cup fresh strawberries
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. Using a piping bag or a large Ziploc bag with the corner snipped off makes this step easier and cleaner.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a donut comes out clean. The exact baking time will depend on your oven and the size of your donut pan.
- Let the Strawberry Baked Donuts cool in the pan for about 5-10 minutes before carefully inverting them onto a wire rack to cool completely. This allows them to firm up slightly before being removed, preventing breakage.
- While the donuts are cooling, whisk together the powdered sugar and 2 tablespoons of milk in a small bowl. Add the strawberry puree and vanilla extract. Stir until smooth and a drizzling consistency is achieved. If the glaze is too thick, add more milk, a teaspoon at a time, until it reaches your desired consistency.1 ½ cups powdered sugar, 2-3 tablespoons milk, 1 tablespoon fresh strawberry puree, ½ teaspoon vanilla extract
- Once the donuts are completely cool, dip the tops into the strawberry glaze, or spoon it over the donuts, letting the excess drip off. Place the glazed donuts back onto the wire rack to allow the glaze to set. You can also drizzle additional glaze over the top for a decorative effect. If you want a more vibrant pink color, you can add a tiny drop of pink food coloring to the glaze.
Notes
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days. Freeze before glazing for up to 3 months.
