Strawberry Buttermilk Doughnuts Recipe

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The Comfort of Strawberry Buttermilk Doughnuts Recipe

There’s something truly special about homemade doughnuts—their golden edges, that delicate crumb, and the fresh aroma that fills your kitchen. This Strawberry Buttermilk Doughnuts Recipe is a favorite of mine for weekend mornings when I want a cozy treat that tastes a bit like sunshine and nostalgia rolled into one. I love how the buttermilk makes these doughnuts tender and velvety, while the strawberry jam and fresh berries infuse bursts of juicy sweetness you can’t quite get from store-bought. You’ll notice they’re lightly crisp on the outside but stay soft and springy within—a texture that’s perfect paired with a glossy strawberry glaze. Whether you’re serving these for a casual brunch or a sweet afternoon pick-me-up, this recipe is a breeze to follow but yields something that feels truly indulgent. Let me walk you through how to nail these comforting strawberry buttermilk doughnuts.

Ingredient Guide

• All-purpose flour (2 cups): The base providing structure; you can swap with pastry flour for a lighter texture.
• Sugar (½ cup): Adds just the right touch of sweetness without overpowering.
• Baking powder (2 tsp): Gives the doughnuts a gentle rise, making them airy and soft.
• Salt (½ tsp): Balances flavors and enhances sweetness.
• Nutmeg (¼ tsp): A subtle warmth that pairs beautifully with strawberries.
• Butter, melted (4 tbsp): Enriches the batter for a tender crumb.
• Eggs (2 large): Bind ingredients and add richness.
• Buttermilk (¾ cup): Key for that velvety softness and slight tang.
• Vanilla extract (1 tbsp): Elevates the overall flavor profile.
• Strawberry jam (2 tbsp): Infuses sweetness and strawberry essence right into the doughnut.
• Fresh strawberries (1 cup, diced): For natural bursts of fruitiness throughout—make sure they’re diced small to distribute evenly.
• Glaze ingredients: Extra fresh strawberries, heavy cream, more strawberry jam, and powdered sugar combine for a luscious topping.

Prep Before You Begin

Before getting started, make sure you’ve gathered all your ingredients and prepped your strawberries by dicing them finely—that little step makes a huge difference when folding them into the batter. I recommend preheating your oven to a steady 425°F (220°C) so it’s thoroughly warmed for an even bake. Lightly grease your doughnut pans well; it ensures those doughnuts pop out with ease and keep their perfect shape.

How to Make Strawberry Buttermilk Doughnuts Recipe

1. Preheat Oven: Set your oven to 425°F (220°C) and lightly grease two Wilton doughnut pans with non-stick cooking spray to ensure easy removal. The pans should feel coated but not oily.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. I like giving this a good whisk—this helps keep everything evenly distributed so your doughnuts rise perfectly.
3. Combine Wet Ingredients: In a separate bowl, blend the melted butter, eggs, buttermilk, vanilla, and strawberry jam until smooth. The strawberry jam brightens the batter and adds a lovely natural color.
4. Make Doughnut Batter: Pour the wet ingredients into the dry mixture and gently mix just until combined. It’s important not to overmix here; some tiny lumps are okay. Carefully fold in the diced fresh strawberries, making sure they’re evenly scattered without breaking apart.
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5. Fill Pans: Spoon the batter into your prepared pans, filling each cavity about three-quarters full. This gives the doughnuts room to rise without overflowing—watch them puff up nicely!
6. Bake Doughnuts: Place the pans in the oven and bake for 7 to 9 minutes. You’ll know they’re done when the tops look lightly golden and a toothpick inserted comes out clean. It’s quick—so keep an eye on them to avoid overbaking.
7. Cool: Transfer the doughnuts to a wire rack to cool. I like to let them cool completely before glazing to keep the coating smooth and glossy.
8. Prepare Glaze: While your doughnuts cool, combine the diced strawberries, heavy cream, and strawberry jam in a small bowl and blend until smooth. Gradually whisk in the powdered sugar until the glaze reaches a smooth, pourable texture. If it’s too thin, sprinkle in a little more powdered sugar.
9. Glaze Doughnuts: Drizzle the luscious glaze over the cooled doughnuts or dip them fully for a thick coating. For extra decadence, dip a second time after the first layer sets—this builds a shiny, satisfying shell.
10. Serve: Enjoy these strawberry buttermilk doughnuts fresh for the best texture and vibrancy. They make a dreamy snack paired with coffee or tea.

Creative Variations for Strawberry Buttermilk Doughnuts Recipe

• Swap fresh strawberries for blueberries or raspberries depending on the season.
• Add a sprinkle of toasted coconut flakes to the glaze for a tropical twist.
• Stir in a teaspoon of lemon zest to the batter for a subtle citrus brightness.
• Use almond extract alongside vanilla for a nutty, aromatic undertone.
• Try dipping the doughnuts in white chocolate glaze infused with freeze-dried strawberry powder.
• Make mini doughnuts for bite-sized treats perfect for parties or kids’ snacks.

Storage, Freezing & Reheating

• Room temperature: Store in an airtight container for 1-2 days to keep them soft.
• Refrigeration: Can be refrigerated up to 3 days but may firm up; bring to room temperature or warm slightly before serving.
• Freezing: Wrap doughnuts individually in plastic wrap and freeze up to 1 month; thaw overnight in the fridge.
• Reheating: Warm gently in a low oven (300°F/150°C) for 5 minutes or microwave briefly to revive freshness.

Strawberry Buttermilk Doughnuts Recipe FAQs

• Can I use regular milk instead of buttermilk? You can, but the texture will be less tender and the tang will be missing. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to ¾ cup milk and let it sit for 5 minutes.
• How do I prevent the strawberries from sinking? Dice them small and gently fold into the batter last. Coating them lightly in a bit of flour before mixing can also help.
• What if I don’t have doughnut pans? You can use a muffin tin for mini cakes or try frying the batter for classic doughnuts, though baking time and texture will differ.
• Can this recipe be made vegan? You could substitute plant-based milk with vinegar for buttermilk, coconut oil or vegan butter for melted butter, and a flax or chia egg in place of eggs. The texture will vary but it’s a great experiment!
• How long do I bake these doughnuts? Around 7 to 9 minutes is perfect—overbaking can dry them out, so keep a close watch near the end.

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