Baked Buttermilk Donuts with Fresh Strawberry Glaze

 Baked Buttermilk Donuts with Fresh Strawberry Glaze. Crazy good and super simple.

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.

Baked Buttermilk Donuts with Fresh Strawberry Glaze. Crazy good and super simple.

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.

 Baked Buttermilk Donuts with Fresh Strawberry Glaze. Crazy good and super simple.

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.

MY OTHER RECIPES


 Baked Buttermilk Donuts with Fresh Strawberry Glaze. Crazy good and super simple.

 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.

California Coast Road Trip - thecafesucrefarine.com
I took these shots with my iPhone. Wait till you see his pics!
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Baked Buttermilk Donuts with Fresh Strawberry Glaze.

Baked Buttermilk Donuts with Fresh Starwvberry Glaze. Crazy good and super simple.

4.8 from 5 reviews

  • Author:
  • Yield: 12
  • Category: 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

  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 2/3 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 1/2 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.

 Adapted from Tutti Dolci



39 thoughts on “Baked Buttermilk Donuts with Fresh Strawberry Glaze”

  • 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!

    • 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.

  • O my goodness….Are these the delights we enjoyed this morning, Chris?!
    These Are worth every single calorie!

  • 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.

    • 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!

  • Chris I love the sound of these donuts. I’ve made baked donuts before and think they’re wonderful. So much better than the fried ones IMO. Your strawberry glaze makes a stunning donut if I must say. This is one recipe my family would insist I try. YUM!!!

  • We love baked donuts! They’re not as “good” as deep-fried ones, but easier to make and a tad healthier. Always a good thing. Love the glaze on these, and of course the donut itself. Really nice — thanks.

  • I love donuts and I love strawberries. So naturally when I saw this post, I lit up with delight. I have yet to get a donut pan..but I’m adding this to the list of donuts I will someday bake. The glaze is so beautiful, Chris. A truly delightful summer treat.

    Toodles,
    Tammy<3

    p.s.
    Pinning! :3

  • This is the first baked doughnut recipe that I’ve come across that uses yeast. You may also make a believer out of me also. The strawberry glaze is heavenly!

  • Hi Chris,

    I was wondering if I could use normal fat buttermilk as buttermilk in general is not readily available in Stockholm. I have a substitute I can use but I’m unsure if it comes in a half-fat version.

    I’m hoping to order some pans, and try this recipe out very soon! They look delicious, and I trust you that it’s worth getting the pans (I dislike buying single purpose/bespoke baking items!)

    • Hi Samara,

      Nice to hear from you all the way from Stockholm!!

      I think full fat buttermilk would be even better. I try to use the low fat just because it’s healthier but the real thing would work great.
      Hope you enjoy them as much as we do!
      Kind Regards,
      Chris

  • Dear Chris, sounds like you are having one wonderful time – cannot wait to see all those pictures form your trip. And these donuts are such an utter delight, love everything about them, everything – the kids will adore them and strawberry season is in full swing here as well. So, no excuse not to make some, especially since I own a donut baking pan.
    All the best,
    Andrea

  • Baked doughnuts are so fun, and definitely easy to make! Your recipe looks delicious, I am in love with your strawberry glaze! Yum, Hugs, Terra

  • Yum – they look divine – I can’t wait to try the recipe. If you are ever in Philadelphia you MUST try Federal Donuts – oh my they are so delicious! Delicious cake donuts with different flavors daily and my sons favorite – fried chicken pieces placed over glazed donuts so after the yummy chicken you have incredible dessert. Sounds crazy but you’d have to try it.

  • I had been kicking it around and you may have just talked me into a donut pan Chris! Well, you and that amazing strawberry glaze:@)

  • Hi Chris, sounds like you are having a wonderful time on your trip. Love this fresh strawberry glaze you have here on the donuts, looks delicious! I used to always love the donuts with the pink frosting back in the day, these look much better.

  • Can’t wait for the vacation / trip / adventure photos! Also love this glaze – it is amazing. I haven’t tried yeast baked donuts but did love the chocolate cake donuts I made some time ago. I need to get my pan out again! Thanks Chris – happy travels!

  • I love Scott with his gorgeous pictures. I can’t wait to see more! Well, the baked donuts have a more cakey texture. One has more fat while the other has more sugar. I believe it is the fried that has the most fat. But your strawberry one is really just too pretty to eat! Blame that on your husband!

  • You’ve convinced me – I’ll try again…..but first I’ll buy some pans. I have a little machine to make mini-baked donuts, but they weren’t very good at all. You’ve never led me wrong, though, so I’ll let you know how I like these.

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