Baked Strawberry Doughnuts

Deliciously moist and fluffy BAKED doughnuts that are stuffed full of fresh strawberries, and topped with a sweet strawberry glaze!

Prep Time20

Cook Time10

Total Time30

Course: Doughnuts

Cuisine: American

Keyword: doughnuts, strawberry

Servings: doughnuts

Calories: 272kcal

Author: Marsha Cook

Ingredients

For the Doughnuts

1 ½ cups (187g) plain/all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
½ cup (100g) caster/granulated sugar
½ cup (120ml) buttermilk*
¼ cup (60ml) vegetable oil
2 teaspoons vanilla extract
½ cup (100g) fresh strawberries chopped

For the Glaze

2 large fresh strawberries chopped
1 teaspoon vanilla extract
2 cups (250g) icing/powdered sugar
1 - 2 tablespoons milk

Instructions

For the Doughnuts

Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside.
Whisk together the flour, baking powder, and salt. Set aside.
Whisk together the egg and sugar until combined. Add the buttermilk, oil, and vanilla, and whisk until combined.
Add the dry ingredients, and mix until just combined. Do not overmix. Fold in the strawberries.
Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean.
Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

For the Glaze

Puree the chopped strawberries until smooth with a few tiny bits. Add the vanilla, and icing sugar, and mix until combined. Add milk, 1 tablespoon at a time, until the glaze is at your desired thickness.
Dip each doughnut into the glaze, and leave to set on the wire rack.

Video

Notes

*To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

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