Strawberry Glazed Donuts

These strawberry glazed donuts comprise baked vanilla donuts dipped is a slightly sweet and sour strawberry glaze.

Course Breakfast

Cuisine American

Prep Time 7

Cook Time 8

Total Time 15

Servings donuts

Calories 186kcal

Preheat oven to 400°F. In a large bowl, combine flour, baking powder, sugar and salt. Add milk, egg, butter and vanilla extract and stir until just combined.
Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray donut pan with non-stick spray. Pipe the batter evenly in the donut pan. It should make 6.
Bake for 8-9 minutes or until stick comes clean. These are a sponge-like consistency so don't expect it to be really browned on top. Remove from oven and remove from pan and cool on a cooling rack.

For the glaze, whisk the sugar and dried strawberries in a shallow bowl. Slowly stir in milk and vanilla extract to make smooth, pourable glaze. Dip each donut in the glaze and place back on cooling rack. Allow glaze to set for 30 minutes before serving.

Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
Let the baked donuts cool completely before you dip them in the glaze.
Use a food processor to get finely crumbled freeze-dried strawberries.
Leftovers will store well in at room temperature for 1-2 days in an air-tight container.