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–+ servings
Several donuts are placed on a wire cooling rack.
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5 from 1 vote

Strawberry Buttermilk Donuts

Strawberry Buttermilk Donuts are richly flavored sweet treats that bake in the oven, so you don't have to worry about frying them!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 16 donuts
Author: Julie Chiou

Equipment

Ingredients 

  • 1 ¼ cup (156 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup (158 ml) vegetable oil
  • ½ cup (118 ml) buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup (36 g) finely chopped fresh strawberries

For the glaze:

  • 2 cups (240 g) powdered sugar
  • 2 ½ tablespoons milk
  • ¼ cup (36 g) finely chopped fresh strawberries

Instructions

  • Preheat your oven to 350 °F (177 °C) and prepare a donut baking pan by spraying generously with non-stick spray.
  • In a large bowl, combine the flour, sugar, baking soda, and salt. Whisk to combine.
    1 ¼ cup all-purpose flour, ¾ cup granulated sugar, ½ teaspoon baking soda, ½ teaspoon salt
  • In a large glass measuring cup, add the vegetable oil, buttermilk, egg, and vanilla and whisk until everything is well combined.
    ⅔ cup vegetable oil, ½ cup buttermilk, 1 egg, 1 teaspoon vanilla
  • Slowly pour the wet ingredients into the dry. Whisk until just combined. Be sure to scrape the sides and bottom of the bowl to make sure all the ingredients are incorporated.
    wet ingredients from a measuring cup being poured into a bowl of dry ingredients
  • Add in strawberries and fold until just combined.
    ¼ cup finely chopped fresh strawberries
    fresh chopped strawberries added into the donut batter
  • Prepare a piping bag with a large round tip, or a large Ziplock bag with the corner removed. Add the batter to your bag being careful to not let the batter run out of the hole.
  • Pipe the batter into each donut mold, filling about ⅔ full.
    donut batter piped into a metal donut pan
  • Once you have all the batter piped, gently tap the tray against the counter 4-5 times to remove any air bubbles.
  • Bake for 13-15 minutes or until a toothpick inserted in the thickest part of the donut comes out clean.
  • Remove from the oven and allow to cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
  • Prepare the glaze by adding the powdered sugar and milk into a medium mixing bowl and whisk until smooth and there are no lumps. Fold in the remaining strawberries.
    2 cups powdered sugar, 2 ½ tablespoons milk, ¼ cup finely chopped fresh strawberries
  • Once the donuts are cool, dip them, top side down, into the glaze and place face up on a wire rack to harden.
    a cooled strawberry donut is being dipped into the strawberry glaze
  • Serve and enjoy!

Notes

These are best served fresh, however, if you have any leftovers, place in an airtight container at room temperature for up to three days.
I use Wilton piping bags, with a 2A piping tip for my donuts. Keep the tip pointed up until you are ready to pipe, or the batter will run through. You can also use a condiment bottle with a large nozzle/opening.

Nutrition

Serving: 1 donut | Calories: 221 kcal | Carbohydrates: 33 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 11 mg | Sodium: 120 mg | Potassium: 35 mg | Fiber: 1 g | Sugar: 25 g

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