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Strawberry Buttermilk Doughnuts Recipe

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4.6 from 279 reviews

Delight in these fluffy and moist Strawberry Buttermilk Doughnuts, perfectly baked with fresh strawberries and a luscious strawberry glaze. Ideal for breakfast or a sweet treat, these doughnuts blend the tang of buttermilk with vibrant strawberry flavors, delivering a homemade touch to a classic favorite.

Ingredients

Doughnut Batter

  • 2 cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 4 tablespoons butter, melted
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 tablespoon vanilla extract
  • 2 tablespoons strawberry jam
  • 1 cup fresh strawberries, diced small

Glaze

  • ½ cup fresh strawberries, diced small
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon strawberry jam
  • 2 ½ cups powdered sugar

Instructions

  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 of the doughnuts.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until thoroughly combined, creating the dry base for the batter.
  3. Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and strawberry jam until smooth and fully incorporated for a flavorful wet mix.
  4. Make Doughnut Batter: Gradually add the wet ingredients to the dry ingredients and mix until just combined, then gently fold in the diced fresh strawberries to evenly distribute them without overmixing.
  5. Fill Pans: Spoon the batter into the prepared doughnut pans, filling each cavity about three-quarters full, allowing space for the doughnuts to rise during baking.
  6. Bake Doughnuts: Place pans in the preheated oven and bake for 7 to 9 minutes, or until a toothpick inserted into the doughnuts comes out clean. Remove from oven and transfer doughnuts to a wire rack to cool.
  7. Prepare Glaze: While the doughnuts cool, blend the diced strawberries, heavy whipping cream, and strawberry jam until smooth. Gradually beat in powdered sugar until you achieve a smooth, pourable glaze. Adjust consistency with more powdered sugar if needed.
  8. Glaze Doughnuts: Drizzle the glaze over the cooled doughnuts or dip them for full coverage. For an extra sweet and thicker coating, dip them a second time after the first glaze layer sets for a few minutes.
  9. Serve: Enjoy the strawberry buttermilk doughnuts immediately for the freshest, most flavorful experience.

Notes

  • Ensure not to overmix the batter after adding wet ingredients to keep doughnuts light and fluffy.
  • Diced fresh strawberries add texture but be gentle folding them in to avoid breaking down the fruit too much.
  • If doughnuts are cooling, ensure they are completely cool before glazing to prevent melting the glaze.
  • Leftover glazed doughnuts can be stored in an airtight container for up to 2 days for best freshness.
  • For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice and use dairy-free butter and cream alternatives.

Find it online: https://oliviabakes.com/strawberry-buttermilk-doughnuts-recipe/