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Baked Buttermilk Donuts with Fresh Strawberry Glaze.

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
3 hrs 17 mins
Cook Time
3 hrs 17 mins
Servings: 12
Course: Breakfast , Brunch

Ingredients

  • 2 teaspoons dry active yeast
  • 2 tablespoons warm water 110-120°F
  • ¾ cup sugar
  • 2 cups cake flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup low-fat buttermilk
  • 2 eggs lightly beaten
  • 2 tablespoons butter melted
  • 1 ½-2 cups powdered sugar
  • ¼ cup very finely chopped or mashed fresh strawberries
  • 1 tablespoon milk

Instructions

    Cup of Yum
  1. Preheat oven to 425°F and spray 2 6-cup donut pans with nonstick spray.
  2. Combine yeast and warm water in a small bowl, stir to combine. Set aside till yeast is activated, (about 5 minutes - mixture will look like a cream foam when yeast is activated).
  3. Combine sugar, cake flour, baking powder, and salt in a large bowl.
  4. In a separate bowl, combine buttermilk, eggs, melted butter and yeast mixture. Stir well to combine.
  5. Make a well in the center of the flour mixture. Add liquid mixture and stir just until all flour is combined.
  6. Spoon batter into a gallon size zip lock bag. Cut one corner from bag and divide the mixture evenly between the 12 donut cups (about ⅔ full). For a picture tutorial of how to do this see The Baked Buttermilk Pumpkin Donut post.
  7. Bake 6 to 8 minutes, until the tops spring back when lightly touched. Allow donuts to cool in pan for 5 minutes then turn out onto a wire rack to finish cooling.
  8. For the glaze, combine 1 ½ cups of powdered sugar, strawberries and milk in a medium-size bowl. Stir well until all powdered sugar is incorporated. Add more powdered sugar till mixture is a thick, dip-able glaze.
  9. Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set.