Freshly Glazed Strawberry Crunch Donuts Made From Scratch
Delightful homemade donuts with a soft texture, glazed with sweet strawberry icing and topped with a crunchy strawberry crumble.
Equipment
- Donut Pan
- Mixing Bowl
- Whisk
- Piping Bag
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and texture.
- 3/4 cup Granulated Sugar Adds sweetness and helps in browning.
- 2 teaspoons Baking Powder Provides leavening action.
- 1/2 teaspoon Salt Balances sweetness.
Wet Ingredients
- 1/2 cup Milk Adds moisture.
- 1 large Egg Binds ingredients together.
- 1/4 cup Unsalted Butter Adds flavor and moisture.
Glaze Ingredients
- 1 cup Powdered Sugar Creates a smooth glaze.
- 1 teaspoon Vanilla Bean Paste Adds depth of flavor.
- 1 cup Fresh Strawberries Used in glaze and topping.
Crunch Topping
- 1/2 cup Crushed Freeze-Dried Strawberries Adds texture and flavor.
- 1/2 cup Crushed Graham Crackers Provides crunch.
- 2 tablespoons Melted Butter Binds the topping ingredients.
Instructions
- Gather all your ingredients and equipment.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk until well combined.
- In a separate bowl, whisk together the wet ingredients: milk, egg, and melted butter.
- Pour the wet mixture into the dry ingredients and gently fold together.
- Gently fold in the chopped strawberries.
- Spray the donut pan with non-stick spray and fill each cavity halfway with batter.
- Bake for 10-12 minutes or until lightly golden.
- Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack.
- Prepare the strawberry glaze by mixing powdered sugar, vanilla bean paste, and chopped strawberries until smooth.
- Dip the tops of each donut into the glaze and allow excess to drip off.
- Sprinkle the strawberry crunch topping over the glazed donuts.
- Let the donuts sit for a few minutes to allow the glaze to set before serving.
Notes
Store leftovers in an airtight container for up to two days.
