TGIF friends! I bring you happy breakfast food today. Strawberry donuts with a pink glaze! They scream girly, Mother’s Day, bridal shower, baby shower, and anything in between that is cuddly and cute. Right? I’ve been on a little pink overload lately and not by choice. Somehow all retailers just assume that if you’re having a girl, you must love pink stuff.
I was at Target the other day and it’s literally pink and blue and nothing in between. Try finding a neutral color outfit that is not related to some shade of pink…impossible. Pink is cute but I rather eat it than wear it. So maybe it’s the girly pink stuff rubbing off of me or maybe I’m just in spring/Mother’s Day type of mood. Either way, these strawberry glazed donuts are deliciously PINK.
I really really wanted to make these Greek yogurt baked donuts but after several baking attempts came to conclusion that buttermilk is way tastier than greek yogurt. Buttermilk helps tenderize the gluten in the batter, giving these donuts a softer texture and more body whereas Greek yogurt produced a more dense, cake like donut, which I didn’t really want. These of course are not your yeast fried glazed donuts from the donut shop. Instead they are healthified baked, pillowy soft and airy type of donuts that require no hot oil, frying, or confusing yeast dough.
I loaded them up with fresh chopped strawberries and topped with bright strawberry pink glaze. You can totally go for a simple white glaze but who can resist a little pink food in their life? Just as along as it’s not pink clothes, I’ll have it any day of the week 🙂
The best part, you can whip these up in no time! Only about 10 minutes of baking. Perfect for weekend breakfast, brunch, or take along to any “girly” get together. They are BEST when eaten the same day but can be covered and stored at room temperature up to 1 day. I do suggest glazing them right before serving, especially if you’re taking these along. That way you’ll have pretty glazed tops without any cracks.
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¼ tsp. nutmeg (for the baked donut taste than actual nutmeg taste - don't leave out)
- ⅓ cup granulated sugar
- 1 large egg
- ½ cup buttermilk (I used 1% lowfat Cultured Buttermilk)
- 1 tsp. vanilla
- 2 Tbsp. unsalted butter, melted
- ½ cup chopped fresh strawberries
- ¼ cup chopped fresh strawberries
- 1 Tbsp. granulated sugar
- 1 Tbsp. water
- 1 cup powdered sugar
- Preheat the oven to 350F. Spray a donut pan with non-stick cooking spray. Set aside.
- In a large bowl, combine 1 cup flour, baking powder, baking soda, salt, nutmeg, and sugar. Set aside.
- In a medium bowl, whisk the egg, buttermilk, and vanilla until smooth. Add the melted butter, whisking until fully combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the chopped strawberries. The batter will be thick. Do not overmix.
- Spoon or pipe the batter into the donut pan, filling ⅔ - ¾ of the way full. I found that using a large ziploc bag for piping makes a much smoother and attractive donut. Plus the clean up is easy peasy stuff. Just cut a ½-inch corner off the bag and pipe away!
- Bake the donuts for 10-12 minutes or until the edges are lightly brown. Remove the donuts from the oven and let them rest for couple minutes in the pan before removing to a cooling rack.
- Bake the remaining batter. Cool before glazing.
- Combine strawberries and sugar in a small bowl. Let sit at room temperature for 15 minutes.
- Mash the strawberries with a fork until mush consistency. Push the strawberry mush through a fine mesh strainer or skimmer, reserving the strawberry juice and discarding the bits and pieces of the leftover strawberries. You should have approximately 2 tablespoons of strawberry juice.
- Whisk strawberry juice, water, and powdered sugar together until smooth and runny.
- Dip the top of the donuts in the glaze or drizzle the glaze over the donuts and serve immediately.
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