Fresh Strawberry Glazed Baked Doughnuts
When my mother-in-law got me a doughnut pan last Christmas, my first thought was: OH NOOOO.
Quickly followed by a: OH YESSSSS!!!
I mean, when my husband got me a deep fryer two Christmases ago, that only meant trouble.
But baked doughnuts?
I’m going to eat doughnuts anyway, so if they’re baked instead of deep fried, all the better.
When I got my pan, I was pretty excited to try one of the many baked donuts recipes I had seen all over the internet. I finally settled on a baked chocolate doughnut recipe from a very popular baking blog…and well, let’s just say I was MAJORLY underwhelmed, as were my husband and two friends.
I thought, if this is what baked doughnuts taste like, then I only want the deep fried variety. I’m all for baking things if it tastes awesome and cuts calories too, but not at the expense of deliciousness.
Well, the other day I came across this recipe on Saveur and I thought maybe it was time for another try. Especially since strawberries are coming into season right now and my fridge is full of them.
Now I can happily say that yes, baked doughnuts can be just as good or even BETTER than deep fried doughnuts.
These doughnuts are darned good plain, but with the fresh strawberry glaze…oh my. I’ve made them three times this week. You know, to make up for lost time with my doughnut pan. I hope you try them!
Start by combining your four dry ingredients, which includes flour, sugar, baking powder, and salt:
Then combine grapeseed oil, milk, an egg, vinegar, and vanilla:
Whisk and mix the dry and wet ingredients together to make a doughnut batter:
And evenly distribute the doughnut batter in a six-well doughnut pan:
13 minutes in the oven, let them cool, and they’re ready to be glazed:
Cut up some fresh strawberries and stick them in food processor to puree.
Then add confectioners sugar to the fresh strawberry puree until a light pink glaze forms:
And now, let each doughnut faceplant into this fresh strawberry glaze:
Note that these doughnuts will soak up the glaze as they sit, which I LOVE.
I intentionally put in extra egg to the batter so the crumb is very tender, airy, and spongy.
Enjoy my friends! And this is the doughnut pan that I use. Happy baking!
- 2.5 oz all purpose flour (1/2 cup)
- 6 tbsp sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup grapeseed oil (can also use canola)
- 1/4 cup milk (I use Skim)
- 1 large egg
- 1/2 tsp vinegar
- 1/4 tsp vanilla extract
- 1/2 cup chopped fresh strawberries, to end up with 1/4 cup puree
- 6 oz confectioners sugar (1.5 cups)
- butter or oil for greasing the pan
- Preheat the oven to 350 degrees F. Grease a 6-well donut pan with butter or oil.
- In a medium bowl, whisk to combine the flour, sugar, baking soda, and salt. Set aside.
- In another bowl, whisk to combine the grapeseed oil, milk, egg, vinegar, and vanilla extract. Add this liquid to the dry ingredients and whisk until the two are just combined. It's okay if the batter is lumpy, as you don't want to overstir and make the donuts tough.
- Evenly divide the batter into the six donut wells, which is about 2.5 tbsp per well. Bake for 13 minutes until a toothpick inserted into one of the donuts comes out cleanly (or rather, without any wetness).
- Let the donuts cool while you prepare the strawberry glaze.
- Puree the fresh strawberries in a food processor or blender until smooth. Pour this into a low bowl and whisk in the confectioners sugar a little bit at a time, until fully absorbed. Dip the cooled donuts into the strawberry glaze, and devour! Note that the donuts will absorb the glaze because they are so airy, and I love that about them! Enjoy.
Recipe adapted from Fonuts, as featured in Saveur.
Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.
Disclosure: this post contains an affiliate link.