Strawberry Frosted Donuts
See these donuts here?
They’re so simple. Even though they may seem complicated to some, baked donuts are surprisingly one of the simplest things that I make. They take about 20 minutes start-to-finish AND call for very simple ingredients that I usually always have on hand.
I bake my donuts in a donut pan rather than frying. I’d rather not (1) splatter my entire kitchen with burning hot oil and (2) have a dozen leftover fried donuts laying around my kitchen. The donut pan was $8 from Target and probably the best $8 investment I’ve ever made. My Baked Banana Bread Donuts with Dark Chocolate Glaze are a personal favorite.
Do you have a donut pan? I suggest buying one and start having fun! If you don’t have one and don’t plan to buy one, you may certainly make these donuts into muffins.
So today’s donuts. They’re fun. They’re girly. They’re pink! And they are certainly scrumptious.
These donuts are soft and cakey, but not dry in the slightest- the vanilla greek yogurt and milk keep them very moist. They are also bursting with vanilla flavor. I used Chobani Vanilla 0% greek yogurt, but you may use any vanilla or plain yogurt or even strawberry yogurt – the fat content is up to you. And don’t go skimping on the vanilla extract in these! You’ll want all the vanilla flavor you can get.
I dipped each donut into some homemade strawberry frosting and finished them off with a shower of red sprinkles. I think they kind of look like strawberry poptarts – my favorite kind!
I wanted the donuts to be completely smothered in strawberry frosting, so I dipped them each about 3 times. The thin frosting is so simple – puree 3 strawberries with 1 tablespoon strawberry jam. Mix in your confectioners’ sugar, adding more and more until you reach the color and thickness you like. It’s an easy frosting I can see myself making again and again – I’d love to pair it with a pineapple cupcake of sorts or even drizzle over some banana bread. Any other ideas? I need an excuse to make it again. 🙂
This recipe yields a small batch (only about 6-7 donuts) which I loved. It can easily be doubled or even tripled, though. I think I’m going to triple the recipe next time and bring them into work for my coworkers. I’m sure they’d love me for bringing in freshly baked homemade donuts on a mundane Monday morning one week. 🙂
Do you have any favorite donut recipes? Link them up! 🙂
Strawberry Frosted Donuts
- 1 cup all-purpose flour
- 6 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 4 Tablespoons Chobani 0% Vanilla Greek Yogurt (or plain or strawberry)
- 2 Tablespoons milk (I used vanilla almond milk)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 Tablespoon unsalted butter, melted
- 3-4 strawberries
- 1 Tablespoon strawberry jam
- 1 - 2 cups confectioners' sugar, sifted
- red sprinkles, optional
- For donuts: Pre-heat oven to 325 degrees. Spray donut pan (or muffin pan) with non-stick spray. Set aside. In a large bowl, mix together flour, sugar, and baking powder. Set aside. In a small bowl, whisk together the yogurt, milk, egg, vanilla, and melted butter. Slowly mix wet ingredients into dry- just until fully combined. Do NOT overmix.
- Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Fill the donut cavities about 2/3 full. Bake 8 to 11 minutes until donuts are set and golden brown. They will spring back when touched. Mine took exactly 10 minutes.
- Allow to cool slightly before removing from pan, about 5 minutes. Dip donuts into strawberry frosting 1-3 times, depending on how thick you'd like them frosted. Top with sprinkles.
- For frosting: Slice strawberries and puree with 1 Tbsp strawberry jam. Slowly stir in 1 cup sifted confectioners' sugar, adding more until you reached the desired consistency and coloring. I wanted thick frosting, so I added 2 cups. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
FREEZING: You may freeze the donuts (glazed or unglazed) for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking.
Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
I hope everyone had a happy and safe 4th of July! What did you do and/or make for it? Mine was full of good friends, LOTS of good food (guacamole and strawberry margaritas!), and lots of sparklers. We watched the fireworks over the Baltimore Inner Harbor on my friend Lori’s rooftop deck.
With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.