Baked Buttermilk Donuts with Strawberry Glaze & Sprinkles

These aren’t just muffins baked in a donut pan. Even though they are not a traditional fried donut, whipping the egg whites gives them a lovely light texture, and even using frozen berries the glaze puts them over the top. Of course, the sprinkles are mandatorily optional.

Ingredients

  • 2 cups flour
  • 3/4 cup granulated white sugar, divided
  • 1 + 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 cup buttermilk
  • 2 eggs, separated
  • 1/8 tsp cream of tartar (optional)
  • 2 TBSP butter, melted
  • 1/4 cup fresh or frozen (thawed) strawberries, sliced
  • 1 TBSP water
  • 1/2 tsp lemon juice
  • 1 TBSP granulated white sugar
  • 1 TBSP light corn syrup
  • 3 cups powdered sugar
  • Multi-color and/or chocolate sprinkles (optional)

Instructions

  1. Preheat the oven to 425f and grease or baking spray two 6-count donut pans.
  2. In a large mixing bowl, sift together the flour, 1/2 cup sugar, baking powder, and salt.
  3. In a separate bowl or measuring jug, whisk together the buttermilk, egg yolks, and butter.
  4. In a separate bowl, beat the eggs whites and cream of tartar (if using) until soft peaks form.
  5. Gradually add the remaining 1/4 cup of granulated white sugar to the egg whites and beat to stiff peaks.
  6. Add the buttermilk mixture to the dry mixture and whisk until the batter is smooth and no pockets of dry ingredients remain.
  7. Gently fold the egg whites into the batter 1/3 at a time.
  8. Fill each donut well of the prepared donut pans 3/4 full (see notes).
  9. Bake in the middle of the preheated oven for 8 minutes, or until the tops of the donuts spring back when gently pressed.
  10. While the donuts are baking, make the glaze.
  11. Place the strawberries, water, lemon juice, and sugar into a blender or a food processor. Blend/process into a liquid.
  12. Strain the strawberry liquid into a mixing bowl, add the corn syrup and powdered sugar.
  13. Whisk until you have a smooth glaze. It should be the consistency of white glue, if it is too thick add a 1/2 teaspoon of water at a time until it is right.
  14. Cool the donuts for 3 minutes in the pan, and for 2 minutes on a cooling rack.
  15. Dip a warm donut into the glaze and then place onto the cooling rack. If using, add sprinkles immediately so they stick.
  16. Repeat with the other donuts, whisking the glaze in-between as needed (so it doesn’t set in the bowl).
  17. Store completely cooled donuts covered loosely at room temperature for a day or two.

Makes 12 Donuts

Notes

  • It’s easier to fill the donut pans if you use a pastry bag or even a zip-top back with the corner cut off.
  • You shouldn’t cover the middle bit of the donut well with batter.
  • You could use raspberries or blueberries or a combination of berries for the glaze.
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