baked strawberry donuts 

These baked strawberry donuts are a light, soft, and moist alternative to traditional fried donuts. They're not overly sweet, and the fresh strawberry pieces and strawberry glaze add a natural, fruity freshness. Because they’re baked, they're lighter on the stomach and easier to enjoy one might even find themselves eating half a dozen in one sitting! 

Full Recipe:

Ingredients

Donuts

• 1 ¼ cups all purpose flour, sifted

• ½ cup granulated sugar

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ⅓ cup flavorless oil

• ½ cup buttermilk (or make your own by adding 1 tsp lemon juice or white vinegar to ½ cup milk; let sit for 5 minutes)

• 1 egg (room temperature)

• ½ teaspoon vanilla extract

• ¼ cup finely chopped fresh strawberries

Glaze

• ¼ cup pureed strawberries

• 1 ¼ cups confectioners’ (powdered) sugar

Directions

Donuts

1. Preheat your oven to 350 °F (175 °C). Lightly grease a donut pan.

2. Mix wet ingredients: In one bowl, whisk together oil, egg, buttermilk, and vanilla set aside.

3. Mix dry ingredients: In another bowl, combine sifted flour, sugar, baking soda, and salt.

4. Combine the wet and dry ingredients until just blended into a smooth batter.

5. Fold in the chopped strawberries until evenly distributed.

6. Pipe or spoon the batter into the prepared donut pan.

7. Bake for 10–12 minutes, or until golden brown.

8. Cool the donuts completely before glazing. 

Glaze

1. Puree strawberries until smooth (using a mini food processor or blender).

2. In a bowl, stir together powdered sugar and strawberry puree until a smooth glaze forms (add more sugar if you prefer a thicker consistency).

3. Once donuts are fully cooled, dip them into the glaze and place on a rack or plate to let the glaze set and firm up. 

Nutrients (Estimated)

• Calories: ~180–200 kcal

• Carbohydrates: ~25–30 g (from flour, sugar, strawberries)

• Fat: ~7–9 g (from oil, egg)

• Protein: ~2–3 g (from egg, flour)

• Sugar: ~10–15 g (added sugar + strawberries)