Description
Delight in these tender and fluffy Strawberry Buttermilk Doughnuts, baked to perfection and topped with a luscious strawberry glaze. Made with fresh strawberries and a touch of vanilla, these doughnuts offer a sweet, fruity twist on a classic favorite, perfect for breakfast or dessert.
Ingredients
Scale
Doughnuts
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup finely chopped fresh strawberries
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pureed fresh strawberries
- ½ teaspoon lemon juice (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a doughnut pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract until the mixture is smooth and homogenous.
- Mix Batter: Pour the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing which can make the doughnuts tough.
- Fold in Strawberries: Carefully fold the finely chopped strawberries into the batter to distribute them evenly without breaking them down.
- Fill Doughnut Pan: Spoon the batter into a piping bag or a zip-top bag and snip the tip. Pipe the batter into the prepared doughnut pan cavities, filling each about three-quarters full.
- Bake: Place the pan in the oven and bake for 12–14 minutes, or until the doughnuts are lightly golden and a toothpick inserted into one comes out clean.
- Cool: Let the doughnuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze: While the doughnuts cool, whisk together the powdered sugar, pureed strawberries, and lemon juice (if using) until smooth. For a smoother glaze, strain the strawberry puree before mixing.
- Glaze Doughnuts: Dip the tops of the cooled doughnuts into the glaze, allowing excess to drip off, then return them to the wire rack to let the glaze set.
Notes
- For a smoother glaze, strain the strawberry puree before mixing.
- These doughnuts are best enjoyed the same day for optimal freshness and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days.
