Strawberry Donuts
Moist, delicious Strawberry Donuts are topped with a sweet pink and white glaze. Baked, not fried - so easy and ready in just 30 minutes.
Servings 12 donuts
Ingredients
Donuts
- 1 ounce freeze dried strawberries
- 1 ½ cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ cup whole milk
- ⅓ cup vegetable oil
- 3 tablespoons butter melted
- 1 large egg
- 1 teaspoon pure vanilla extract
Glaze (optional)
- 1 cup confectioner's sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350F and grease your donut pans with nonstick baking spray or spritz with oil. Set aside.
- Add the freeze-dried strawberries to a high speed food processor or blender and pulse until they are a fine powder– about 45 seconds. Reserve 1 teaspoon of the strawberry powder for the glaze.
- Add the remaining strawberry powder to a large bowl and whisk in the flour, sugar, and baking powder.
- In a small bowl, whisk together the milk, vegetable oil, melted butter, egg, and vanilla.
- Add the wet ingredients to the dry and mix just until combined-- you don’t want to overmix.
- Divide the batter between the wells of the donut pan, filling each one with about ⅓ cup of batter. I like to use a piping bag but you could do this with a spoon as well.
- Bake for 16-18 minutes, or until a toothpick comes out clean.
- Transfer the donuts to a wire rack and allow them to cool completely before frosting.
- (Optional) Whisk together the confectioner's sugar, milk, and the reserved teaspoon of the strawberry powder until smooth.
- Dip the donuts in the frosting or spread the frosting over the top.
- Store in an airtight container in the fridge for up to three days. Bring to room temperature before serving.