These strawberry donuts are full of fresh strawberries and smothered with a sweet lemon glaze. Sweet and summery, these donuts are perfectly acceptable for breakfast!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 18
Ingredients
For the donuts
¼cup(56g)unsalted butter, melted and cooled
¼cup(54g)vegetable oil
1cup(200g)granulated sugar
2large eggs
1tablespoonvanilla extract
2cups(260g)all-purpose flour
⅔cup(86g)whole wheat flour
1 ½teaspoonsbaking powder
½teaspoonsalt
¼teaspoonbaking soda
1cup(240ml)buttermilk
1cup(144g)finely chopped strawberries
For the glaze
2cups(240g)confectioners’ sugar, sifted
1tablespoonunsalted butter, melted
1tablespoonlemon zest
⅛teaspoonsalt
5tablespoonsfresh lemon juice
Instructions
Make the donuts
Preheat the oven to 425°F. Light spray a 3 6-cavity donut pans with nonstick cooking spray.
In a large bowl, whisk the butter, oil, and sugar together until combined. Add the eggs and vanilla and whisk until well combined.
In a separate bowl, add the flours, baking powder, salt, and baking soda. Stir with a whisk. Stir half the flour mixture into the wet ingredients, followed by the buttermilk, and the remaining flour. Stir just until combined after each addition. The batter will the thick. Gently fold in the strawberries.
Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans filling each cavity 2/3 full.
Bake for 7-9 minutes or until donuts spring back when pressed lightly with your fingertip. Cool on a wire rack. Dip the donuts in the lemon glaze.
Make the glaze
In a medium bowl combine the confectioners' sugar, butter, lemon zest, and salt. Whisk in enough lemon juice to create a smooth glaze.
Notes
Make ahead tip
Donuts are best served immediately. Keep leftovers covered tightly and store in the refrigerator for up to 2 days.
Donuts can be frozen for up to 2 months. Thaw in the refrigerator overnight. Warm in the microwave if desired.