These Baked Strawberry Donuts are speckled with fresh bits of strawberry, topped with a strawberry glaze, and finished with a drizzle of cream cheese frosting. How could breakfast possibly get better?
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Total Time 40 minutesminutes
Servings 18
Ingredients
For the donuts
1 ½cup(247g)chopped strawberries
¼cup(57g)unsalted butter, melted and cooled
¼cup(55g)vegetable oil
1cup(200g)granulated sugar
2large eggs
1tablespoonvanilla extract
2 ⅔cups(346g)all-purpose flour
1 ½teaspoonsbaking powder
½teaspoonsalt
¼teaspoonbaking soda
¾cup(180ml)buttermilk
½cup(80g)diced strawberries
For the strawberry glaze
1cup(160g)chopped strawberries
2cups(240g)confectioners’ sugar
2-3tablespoonmilk
For the cream cheese glaze
2ounces(57g)cream cheese, softened
¼cup(30g)confectioners’ sugar
½teaspoonvanilla extract
2tablespoonsmilk
Instructions
Make the donuts
Puree the 1 1/2 cups chopped strawberries until very smooth. Push the puree through a fine-mesh sieve to remove the seeds. You should have about 1 cup (200g) of seedless puree.
Transfer the puree to a small saucepan and heat over medium, stirring occasionally, until reduced to about ½ cup. It will be thick like jam. Set aside to cool slightly.
Meanwhile, preheat the oven to 425°F. Lightly spray three 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. Gently whisk in the cooled puree.
In a separate bowl, add the flour, 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 diced 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 ⅔ full.
Bake for 7-9 minutes or until donuts springs back when pressed lightly with your fingertip. Cool on a wire rack. Dip the donuts in the strawberry glaze. Drizzle with cream cheese glaze.
Make the strawberry glaze
Cook strawberries in a small saucepan over medium heat for about 10 minutes, stirring occasionally. The juice should be thickened.
Remove from heat and press through a fine-mesh sieve. Discard the pulp.
Add confectioners’ sugar to the juice, one cup at a time, stirring well after each addition. The mixture will become thick and hard to stir. At this point begin stirring in milk, 1/2 tablespoon at a time, until the glaze reaches a smooth pourable consistency. Use immediately or refrigerate for up to 5 days in an airtight container.
Make the cream cheese glaze
Combine all ingredients for the glaze in a small bowl and stir until well combined. Transfer to a plastic piping bag with the tip cut off. Use immediately or refrigerate for up to 5 days in an airtight container.
Notes
Baking pans: You can make these using a mini or regular-sized muffin tin. For a regular muffin pan, bake them for 18-20 minutes. For a mini muffin pan, bake them for 15-17 minutes.
Make ahead tip
Donuts are best the day they are made but will keep airtight in the refrigerator for up to 3 days.
Plain or glazed donuts can be frozen for up to 2 months. Thaw in the refrigerator overnight then bring to room temperature before serving.