Strawberry Buttermilk Doughnuts
Soft oven baked strawberry buttermilk doughnuts with fresh berries and a creamy strawberry glaze.
Ingredients
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 tablespoons unsalted butter melted
- 2 large eggs
- 3/4 cup buttermilk
- 1 tablespoon vanilla bean paste
- 2 tablespoons strawberry jam
- 1 cup fresh strawberries diced small
- 1/2 cup fresh strawberries diced small
- 1 tablespoon heavy whipping cream
- 1 tablespoon strawberry jam
- 2 1/2 cups powdered sugar
Instructions
- Preheat the oven to 425°F. Lightly grease two 6 cavity doughnut pans with nonstick cooking spray.
- In a large bowl whisk together the flour, granulated sugar, baking powder, salt, and nutmeg until well blended.
- In a separate bowl whisk the melted butter, eggs, buttermilk, vanilla, and 2 tablespoons strawberry jam until smooth and combined.
- Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. Gently fold in 1 cup diced strawberries.
- Spoon or pipe the batter into the prepared doughnut pans, filling each cavity about 3/4 full.
- Bake for 7 to 9 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean.
- Let the doughnuts cool in the pans for 2 minutes, then remove to a wire rack to cool completely before glazing.
- While the doughnuts cool, combine the remaining 1/2 cup diced strawberries, heavy whipping cream, and 1 tablespoon strawberry jam in a medium bowl and stir until well mixed.
- Add the powdered sugar to the strawberry mixture and whisk until smooth and thick enough to coat the back of a spoon. Adjust with a little more powdered sugar if needed to thicken or a few drops of cream to thin.
- Dip the cooled doughnuts into the glaze, letting the excess drip back into the bowl, or drizzle the glaze over the tops. Place on the wire rack and allow the glaze to set before serving.
Notes
- Dice the strawberries very small so they distribute evenly in the batter and glaze.
- For easier filling, transfer the batter to a piping bag or zip top bag with the corner snipped off.
- For easier filling, transfer the batter to a piping bag or zip top bag with the corner snipped off.