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Strawberry Buttermilk Doughnuts

Strawberries + Doughnuts.  Two loves of mine combined.

Strawberry Buttermilk Doughnuts

This recipe for Strawberry Buttermilk Doughnuts is a variation on my simple Sparkling Lemon Doughnuts.  Sweet-tart strawberries are blitzed into a chunky puree, then split between the doughnut batter and the glaze.  The batter is also flavored with lemon, vanilla and buttermilk, three flavors that work perfectly with strawberry.  Each doughnut is finished with a thin glaze made with buttermilk, confectioners’ sugar and strawberry.  Fruit-flecked and gleaming, my Strawberry Buttermilk Doughnuts are a perfect dessert for your next summer soiree.  Continue reading for the recipe.

Strawberries and Doughnut Batter

You’ll need a special Doughnut Pan to make this recipe.  I just love the one pictured above.  The process outlined below will result in a batch of 6 doughnuts.  If you’d like to make more, I would recommend making separate batches.  Things can go a bit haywire when you try to double ingredients for baked goods.

Chopped Strawberries

One of the things I love most about these doughnuts is that they are so light and airy.  I have a hard time not eating one or two right when they come out of the oven!

Naked Doughnuts

Strawberry Buttermilk Doughnuts
5 from 2 votes
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Strawberry Buttermilk Doughnuts

Servings 6 servings
Author Brandon Matzek

Ingredients

For the doughnuts:

  • 6– 8 strawberries, hulled and sliced
  • 1 cup (120 grams) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup sugar
  • 1/2 teaspoon fine grain sea salt
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup buttermilk, plus more as needed
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon juice
  • 1 egg

For the glaze:

  • 2 cup confectioners' sugar, sifted
  • 2 tablespoons buttermilk

Instructions

  1. Preheat the oven to 350°F, place a rack in the middle of the oven, and lightly grease a doughnut pan (I used non-flavored cooking spray). Place sliced strawberries in a small food processor, and pulse until very finely chopped (or a chunky puree). You can also do this by hand. Measure out 1/4 cup of finely chopped strawberries for the doughnut batter, and another 1/4 cup for the glaze. Save leftovers for morning pancakes or evening ice cream.
  2. Sift flour, baking powder and baking soda into a large bowl. Whisk in sugar and sea salt, then set aside. In a medium bowl, whisk together butter, buttermilk, vanilla, lemon juice, egg, and 1/4 cup finely chopped strawberry until well combined. Add the liquid mixture to the bowl with the dry ingredients, stirring just until combined. Do not overmix here. If the mixture looks a little on the thick side, stir in a splash of buttermilk to loosen it up a bit.
  3. Fill the wells of the doughnut pan 3/4 of the way with batter. I used a pastry bag here, but you could also do this with a spoon. Bake until the doughnuts spring back when touched (9 - 10 minutes), and the bottom of the doughnuts are lightly golden (the side that's cooking in the well). Let the doughnuts cool for 2 minutes in the pan, then transfer to a rack to cool completely.
  4. While the doughnuts are cooling, prepare the glaze. In a small bowl, whisk together confectioners' sugar and buttermilk until smooth. Stir in 1/4 cup finely chopped strawberry. Dip one side of each doughnut into the glaze, then place back on the cooling rack. I set my cooling rack over a piece of parchment paper to catch dripping glaze. Let the glaze set, then enjoy!

The original article was posted in Pacific Magazine.

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Reader Interactions

Comments

  3. Loveee the bits of fresh fruit in the glaze! Donuts with fresh strawberries are amazing. Have you had the donut with whipped cream and strawberries at Donut Bar downtown? My favorite donut from there for sure, the Donut Man i Glendora is probably tastier but its a bit too far for it to be a regular occurrence.

    Reply

    • I have yet to try Donut Bar’s strawberry split donut, but I want to 🙂 Looks soooo good. Never been to the Donut Man. I’ll have to give it a try the next time I’m in the area.

      Reply

  5. Oh my heavens!! What a fabulous recipe. I’ve been promising my kids I’d make donuts for ages, but you’ve totally inspired me to actually do it. Love, love, love the strawberry enhancement!

    Reply

  7. This looks so amazingly delicious! I all of a sudden need more doughnuts in my life! I love strawberry season. Can’t wait to try this… I’m sure the kids will love it 🙂

    Reply

  8. 5 stars
    Hey Brandon! My mouth’s been watering over these since you previewed them on FB. They’d go so well with anything, anytime. Can’t wait to see what you do for tomorrow’s National Chocolate Ice Cream Day.

    Reply

    • So many national food holidays! It’s hard to keep up with them all now. I do have a great recipe for Chocolate Chile Ice Cream though 🙂

      Reply

    • Thanks Phillip!! Yes, this is a great use-up. I just dropped some surplus strawberries into a mason jar of bourbon. In a few days I’ll have strawberry-infused bourbon!

      Reply

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