Description
These Baked Strawberry Donuts are a light and fluffy treat packed with the bright flavor of freeze-dried strawberries. Made with simple ingredients like sour cream and almond extract, these donuts are baked to perfection and topped with a sweet strawberry glaze for a delightful finish.
Ingredients
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup (66 g) granulated sugar
Wet Ingredients
- 1/3 cup sour cream (room temperature)
- 3 Tablespoons heavy cream (room temperature)
- 2 Tablespoons melted butter
- 1 large egg (room temperature)
- ½ teaspoon almond extract (or vanilla if preferred)
Fruit
- ½ cup chopped freeze-dried strawberries
Glaze
- 1 cup (125 g) confectioners’ sugar
- 2 Tablespoons powdered freeze-dried strawberries (see notes)
- 4-6 Tablespoons heavy cream
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 6-cup donut pans thoroughly to prevent sticking, and set them aside.
- Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients well to ensure an even distribution of the leavening agent and seasoning.
- Make Batter: In a separate medium bowl, whisk together granulated sugar, sour cream, heavy cream, melted butter, egg, and almond extract until smooth. Pour the wet mixture into the dry ingredients bowl and gently stir until just combined—avoid overmixing to keep the donuts tender. Finally, fold in the chopped freeze-dried strawberries evenly throughout the batter.
- Transfer Batter to Pan: Spoon the batter into a piping bag fitted with a 1-inch hole for easy filling, or simply use a spoon. Pipe or spoon the batter evenly into the prepared donut pans, filling each cup about 2/3 full.
- Bake Donuts: Place the pans in the preheated oven and bake the donuts for 12 to 14 minutes. Test doneness by inserting a toothpick into a donut—if it comes out with little to no crumbs, they are ready. Let the donuts cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- Make Glaze: Sift the confectioners’ sugar and powdered freeze-dried strawberries into a bowl to remove any clumps. Whisk in 4 tablespoons of heavy cream and add more if needed to reach a thinner, dip-friendly consistency for glazing.
- Dip Donuts in Glaze: Once the donuts are fully cooled, dip the tops into the strawberry glaze. Place the glazed donuts back on the wire rack to allow the glaze to set before serving.
Notes
- Using freeze-dried strawberries instead of fresh prevents adding excess moisture that could alter the donut texture.
- Room temperature ingredients help create a smoother batter and better rise.
- Adjust heavy cream in glaze to achieve your preferred sweetness and thickness.
- If you don't have almond extract, vanilla extract is a great substitute.
- Donuts are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
