Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and lightly flour a donut pan, or use non-stick cooking spray. If you don't have a donut pan, you can also use a mini muffin tin, adjusting the baking time accordingly.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a large bowl, whisk together the eggs and granulated sugar until well combined and slightly lighter in color.1 cup granulated sugar
- Gradually whisk in the melted and slightly cooled unsalted butter and the vanilla extract into the egg mixture until fully incorporated.½ cup unsalted butter, melted and slightly cooled, 1 teaspoon vanilla extract
- Gradually add the buttermilk to the wet ingredients, whisking until just combined. Be careful not to overmix.½ cup buttermilk
- Gently fold the finely chopped fresh strawberries into the batter. Ensure they are evenly distributed throughout.1 cup finely chopped fresh strawberries, drained
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. Avoid overfilling, as the donuts will puff up during baking.
- Bake for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean. The exact baking time will vary depending on your oven and donut pan.
- Let the donuts cool in the pan for 5-10 minutes before carefully inverting them onto a wire rack to cool completely. This step is crucial for preventing them from breaking.
- While the donuts are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, strawberry puree, 2 tablespoons of milk or heavy cream, vanilla extract, and a pinch of salt until smooth and drizzly. Add more milk or cream a teaspoon at a time if the glaze is too thick, or more powdered sugar if it's too thin. For a pinker glaze, you can add a tiny drop of red food coloring.2 cups powdered sugar, ¼ cup strawberry puree (from fresh or frozen strawberries, blended and strained if desired), 2-3 tablespoons milk or heavy cream, ½ teaspoon vanilla extract, Pinch salt, Red and pink food coloring (for pink glaze variations)
- Once the donuts are completely cool, dip the tops of each donut into the strawberry glaze, allowing any excess to drip off.
- While the glaze is still wet, immediately sprinkle the donuts with Valentine's Day sprinkles or top with small fresh strawberry pieces.Valentine's Day sprinkles, Small fresh strawberries, halved or quartered
- Place the glazed donuts back on the wire rack to allow the glaze to set. This may take about 15-30 minutes.
Notes
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days. Freeze unglazed donuts for up to 2 months; thaw and glaze before serving. Best enjoyed at room temperature.
