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Baked Buttermilk Donuts with Fresh Strawberry Glaze
Have you heard all the hubbub about baked donuts? I’d been reading rave reviews for years, but always dismissed the glowing reports, thinking baked donuts couldn’t be that great. I imagined them as muffins with a hole in the center. Though I don't make homemade donuts very often, I'm a “real” donut maker, which in my mind involves yeast, rising, rolling, cutting, hot oil, glaze, etc. Baked donuts just didn’t sound right, and certainly couldn’t compare with "the real deal".
Then one day last fall, just to prove a point, I purchased two donut pans. It was a somewhat reluctant purchase, because I hate to waste money on useless kitchen gear. I was pretty sure that I’d use the pans once and that would be the end of it.
I did prove a point; but not what I expected. I made a batch of Baked Pumpkin Buttermilk Donuts. I was wrong .......... and had to admit: all the wonderful reviews were right. The donuts were super simple to put together. They were sweet and moist with a tender crumb outside and melt-in-your-mouth deliciousness. Everyone who tried them loved them.The plateful disappeared so fast, I made a second batch the next day. The consensus was a huge thumbs up.
With strawberry season in full swing a few weeks ago, I decided to pull out my donut pans again. I used my friend, Laura's recipe for buttermilk donuts, then topped them with a simple fresh strawberry glaze.
Well, now I'm a believer. Baked donuts are easy, fast and so ........ good! And this Baked Buttermilk Donuts with Fresh Strawberry Glaze version? Let's just say it's a perfect way to celebrate the season!
P.S. Donut pans are inexpensive and are readily available these days at kitchen speciality shops and many other stores that carry kitchen items. You can also order them online.
P.S. The Café's' been on the road. We attended a wedding in California, then rented a car and toured up the beautiful west coast. We're finishing up our trip in Arizona, where one of my sisters lives. Of course Scott has taken lots of amazing pictures. Check back for apost featuring some of his best shots along with some great travel tips.
I took these shots with my iPhone. Wait till you see his pics!
- 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
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Preheat oven to 425°F and spray 2 6-cup donut pans with nonstick spray.
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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).
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Combine sugar, cake flour, baking powder, and salt in a large bowl.
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In a separate bowl, combine buttermilk, eggs, melted butter and yeast mixture. Stir well to combine.
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Make a well in the center of the flour mixture. Add liquid mixture and stir just until all flour is combined.
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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.
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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.
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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.
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Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set.
Adapted from Tutti Dolci
Amy says
Made these today and they were great! Thanks for sharing!
Chris Scheuer says
Yay! So happy you enjoyed them, Amy!
Elizabeth says
We just saw strawberry donuts w chocolate glaze and I cant stop thinking of that! Great combination of flavors!
Chris Scheuer says
Yum! Reminds me of chocolate covered strawberries.
Fiona says
Hi Chris! I was wondering if I could use instant yeast? No stores around me seem to sell the active one! If so, would it be the same amount? Thanks!
Chris Scheuer says
Hi Fiona, yes, you could use instant yeast, but the technique would be a bit different. I haven't tried it with this recipe so I can't tell you exactly how to do it. With instant yeast, you generally add it right with the dry ingredients and then use a warmer liquid to activate it. You could try it as the recipe is written and, as soon as the yeast mixture gets foamy, just proceed with the rest of the recipe. If the yeast doesn't activate (get foamy) then you'll know it won't work with this recipe.
Carolyn Wilson says
O my goodness....Are these the delights we enjoyed this morning, Chris?!
These Are worth every single calorie!
Chris Scheuer says
No, but they are similar Carolyn!
Bebs says
I will have to try this strawberry glaze sometime. Although my baked donuts is a bit different and I do not use donut pan because I do not have one, like you, I do not like buying stuff if I know I will not use them so much but this recipe makes me think of getting one.
J says
I plan to make these tomorrow..can't wait
Chris Scheuer says
Enjoy!
J says
This looks great!! Love your pumpkin donuts!!!thanks!!
dina says
they look delicious!
Reagan says
Sorry, but I have no idea how to bake very well.... Can you use all-purpose flour? These look yummy!
Chris Scheuer says
I cannot guarantee the results with all purpose flour. Some recipes just work better with cake flour. It's pretty easy to find at most larger groceries right in the flour and cake mix section. Usually a red and white box called Swans Down Cake Flour. Hope your donuts turn out well!
Lori says
These sound very good. I will have to give these a go. My kids love the donut maker. Makes minis. Very fun.