Strawberry Glazed Buttermilk Donuts


If you saw my Pinspiration post from yesterday, then these donuts should look quite familiar to you. After looking at the picture for just long enough yesterday, I knew I immediately had to make them. They only called for a couple ingredients I didn’t already have in my pantry, are easy to make, and are perfectly fruity and light (well.. as light as a donut can be). I’ve made baked donuts in the past, but this was my first attempt at a fried donut. I have to say I’m pretty impressed with this recipe, and how cute would they be to hand out on Valentine’s Day?


For Donuts:

3 1/2 cups all purpose flour, sifted

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1/4 teaspoon freshly ground nutmeg

1/3 cup sugar

1/4 cup brown sugar

4 tablespoon unsalted butter, melted

2 teaspoon vanilla extract

1 cup buttermilk

1 egg, beaten

canola oil, for frying

For Glaze:

1/2 cup chopped strawberries

1 tablespoon lemon juice

2 tablespoons white sugar

1/2 teaspoon rosewater

2 cups powdered sugar

3 tablespoons butter

1-2 tablespoons milk (if needed)


Mix together all dry ingredients (except sugars) of donuts and set aside. In a stand mixer bowl, combine sugars and wet ingredients (except oil). Mix until well combined, slowly adding in dry ingredients to form a soft dough.

Flour a surface and roll dough out until it is just under 1″ thick. Use a donut cutter (or a large biscuit cutter and pouch a hole in the top) to cut out donuts.

Pour 2″ of canola oil into a 6 quart pan. Heat on stovetop until temperature reaches 370 degrees F. Fry each donut for about three minutes each, flipping once. Let cool completely.

While donuts are cooling, combine chopped strawberries, white sugar, and lemon juice in a small saucepan. Heat on medium until strawberries have released their juices and a syrup has formed.

Combine remaining ingredients of glaze into a mixing bowl, and strain the syrup on top. Mix well to combine. Add milk if batter is too thick (I left mine nice and thick, but if you prefer a less sweet glaze, combine with milk so you will ave just a thin coating).

Once donuts have cooled, dunk the tops of each into the mixture and let harden.

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