Whole Grain Strawberry Donuts

I can’t believe I’ve never made baked donuts before.

They. Are. Amazing!!!

I’ve been on a crazy strawberry kick lately and it’s a good thing they are in season now. Otherwise, my bank account would be very angry. 

Strawberries have been in practically every meal I’ve eaten. Let’s see:

  • on top of my Life cereal with almond milk
  • as a snack
  • on top of salad
  • on top of greek yogurt with granola and peanut butter
  • on top of frozen yogurt
  • in these donuts!

I might as well have an I.V. of puréed strawberries. Maybe I should request that at the hospital when I go in to deliver. ;-)

The bursting strawberries in the donuts and the pure flavor in the glaze makes these them so fresh and delicious!

I seriously ate wanted to eat 10 as soon as I made them…and it was a good thing they are made with whole grains and fruit, because my waistline (which is already huge due to this baby!) would hate me.

Seriously, how can you say no to these???

I’ll take a dozen or two…and the whole bowl of glaze. ;-)

 

Whole Grain Strawberry Donuts

adapted from Health

Ingredients

  • 1 cup whole wheat flour
  • 1 cup unbleached all purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 cup low-fat buttermilk
  • 2 large eggs
  • 1/4 cup honey
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberries, crushed with a fork

How-To

  1. Preheat the oven to 400°F.
  2. Spray the donut pan with canola oil spray. Set aside.
  3. In a bowl, combine the whole wheat flour, all purpose flour, sugar, and baking powder.
  4. In another bowl, combine the remaining ingredients.
  5. Pour the wet ingredients over the dry ingredients and stir until just combined.
  6. Either spoon the batter into the pan or put the batter into a large ziplock (or pastry) bag and squeeze into the pan, filling about 2/3 full.
  7. Bake for 10-12 minutes, until golden brown on the bottom.
  8. Allow the donuts to cool in the pan for about 3 minutes before emptying out onto a cooling rack.
  9. Once cooled completely, dip in strawberry glaze (see recipe below).

Strawberry Glaze

Ingredients

  • 3 medium sized strawberries, puréed (about 2 tablespoons purée)
  • 1-2 cups powdered sugar

How-To

  1. Mix ingredients together.
  2. Dip donuts into the glaze.

 

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74 comments

  1. Caroline, these are just gorgeous and delish-looking! Finally got some GREAT strawberries at the grocery this weekend and you’d thought I’d won the lottery. You hit me at the right time – I’ll be making these – I’ve never made them, either!

  2. These just look super awesome. The strawberry glaze makes these look really good. I have not made baked donuts in a while an a strawberry flavor sounds divine. Pining and making ASAP :-)

  3. My husband and I just went shopping at the same time at different places and we ended up with four containers of strawberries. And then I plop in bed and see these. Now I’m getting back up again and going to the kitchen to make these! It’s the glaze. The glaze is killing me! I’ll report back when they’re done. :)

  4. I have a tub of strawberries in the fridge that I need to use… I mean duh, I could just eat them plain, but these donuts seem like a much better use! Gorgeous pictures!

  5. These donuts look fantastic – gorgeous, gorgeous photos! The bits of strawberry peaking through the glaze give it such a lovely rustic feel. I’ve been going through strawberries like crazy lately, too! I can’t believe how sweet they already are for this time of year! Loving it. I’m sure the baby is loving all the strawberries you’re eating! ;)

  6. I’m eating these right now. YUMMY! Even my husband ate one and kind of squealed… just a tiny bit but it still counts! I made some changes (used all whole spelt and added some white chocolate and strawberry extract). And I knew we’d eat them up right away so I didn’t wait to glaze them and so they sucked up the glaze and it’s like some wonderfully moist and sticky… something. I don’t know. But they’re so good! Thanks for the recipe. :)

  7. OOH BOY! Now to convince my husband that I MUST go to the kitchen store for a donut pan! I shall bribe him with the promise of fresh, warm donuts!

  8. How pretty are these! So funny – I’ve been craving strawberries like crazy this pregnancy too. I haven’t been able to find any really good strawberries to cure my craving though so I think I have to wait till local ones are ready(too far away! haha) Your doughnuts look amazing though – I so need a doughnut pan!

    1. The first six I make were a little large and I didn’t fill the pan as much in the other rounds. So I’d say it makes a little under 2 dozen. :-) And that two dozen didn’t last very long AT ALL. ;-)

  9. OMG, those are the most beautiful donuts I`ve ever seen! I should move fast while strawberries are still in season. Thank you for sharing the gorgeous pictures and recipe, Caroline! And good luck with your pregnancy!

  10. I just made baked doughnuts for the first time the other day and I am hooked! My kids are addicted to strawberries so we always have some in the fridge when they’re in season. I know they would devour these! Beautiful pictures!

  11. These were great! I made them for work today and they were such a hit. Oh, and using a ziplock bag to pipe the batter into the pan was a helpful tip. Thanks!

  12. Do you think it would work to cut them out (or shape them into circles) and place them on a baking sheet? Or is the dough too runny?

    1. It’s not as runny as some other donut batter that I’ve used, but it’s very similar to a muffin batter, so too soft to cut. You could always treat it like it’s a biscuit dough, but then, you’d be added a lot more flour to the batter, making the donuts more dry. I hope that helps Sherry! :D Happy Baking!

  13. I saw this recipe this morning and went to Kitchen & Company and bought a donut pan this afternoon. I can’t wait to make these!

    1. I calculated it (without the glaze) and each donut has about 81 calories and 1.5 grams of fat. I hope that helps!

  14. Would it work to roll the dough into little balls and bake on a cookie sheet for doughnut holes… I saw someone say they were going to use a cake pop machine and you said that would work, but I have neither a donut pan or cake pop machine… just a plain old cookie sheet and oven! BUUUT I still want to make these… and the chocolate ones I saw….

    1. Well, the dough is more like cake batter before it’s baked. So, if I were you, I’d just make it in a small 8″ or 6″ square pan. You could cut them into little squares, or if you wanted the cake ball type of thing, just mix in some icing with the baked dough, roll into balls and cover with the glaze. Good luck and happy baking!

    1. I bet it would work just fine! Just be sure to save that good juice to add to the batter if needed or to add to the icing! :D Happy Baking!

  15. I loooove this recipe, whole grain and fresh fruit all in the same recipe, what more can we ask for? : )
    just a quick dumb question how do you do the strawberrie purée?

    your pictures are amazing what kind of camera is that?

    1. Thank you Crystal! To make the strawberry puree, you simply blend or process fresh or frozen strawberries in your blender or food processor until basically liquified. :)
      And thank you for your kind compliments, I used a Canon 7D to take these photos, but now I use a Canon 5D mark iii. :) Happy Baking!

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