Strawberry frosted donuts

These strawberry frosted donuts are the small-batch baked donuts I make when I want a cheerful breakfast without frying oil. The batter is simple: flour, sugar, baking powder, yogurt, milk, egg, vanilla, and a little melted butter. The frosting is where the color comes in, made from fresh strawberries, strawberry jam, and sifted confectioners' sugar.

I like that the recipe makes 6 donuts. It is enough to feel like a treat and not so many that I am looking at leftovers all week. The donuts bake at 325°F (163°C), which keeps them tender, and they only need 8-11 minutes in the pan.

The frosting can be thin and glossy or thick and opaque depending on how much confectioners' sugar I stir in. I usually dip twice, sometimes three times if I want a thick pink cap. Red sprinkles are optional, but I admit they make the plate more fun.

Why I keep making this

• The donuts are baked, not fried, so cleanup is mostly one bowl, one small bowl, and a donut pan.
• Greek yogurt keeps the crumb moist without needing much butter.
• The batch is small: 6 donuts, or a few muffin-pan rounds if I skip the donut shape.
• The strawberry frosting uses real berries plus jam, so the flavor is quick and fresh.
• The donuts cool fast and can be dipped 1-3 times depending on how thick I want the top.
• Leftovers keep covered at room temperature for 2 days, though I like them best the day they are made.

What you need and why it matters

• All-purpose flour, 1 cup, spooned & leveled.Gentle measuring keeps the donuts soft instead of dry.
• Granulated sugar, 6 Tbsp.The donut itself is lightly sweet because the frosting adds more.
• Baking powder, 1 tsp.This gives lift during the short 8-11 minute bake.
• Vanilla Greek yogurt, 4 Tbsp.Plain or strawberry yogurt works too. Yogurt brings moisture and a little tang.
• Milk, 2 Tbsp.Vanilla almond milk works, and dairy milk works too. It loosens the batter just enough.
• Egg, 1, vanilla extract, 1/2 tsp, and melted unsalted butter, 1 Tbsp (14g).These round out the batter and make the crumb tender.
• Strawberries, 3-4, and strawberry jam, 1 Tbsp.I puree them together for a quick fruit base.
• Confectioners' sugar, 1-2 cups, sifted.One cup makes a glaze; closer to 2 cups makes a thick frosting. Red sprinkles are optional.

How I make it

Step 1 — Heat the oven and prep the pan

I preheat the oven to 325°F (163°C) and spray a donut pan with nonstick spray. A muffin pan works if I do not care about the hole shape. I prep the pan before mixing because the batter should not sit long once the baking powder is wet.

Step 2 — Mix gently

In a large bowl, I stir together flour, sugar, and baking powder. In a small bowl, I whisk yogurt, milk, egg, vanilla, and melted butter. I pour wet into dry and mix just until combined. The batter is thick, and a few tiny lumps are better than overmixing.

Step 3 — Pipe and bake

I spoon the batter into a pastry bag or zip-top bag with a corner snipped off, then pipe it into 6 donut cavities about 2/3 full. The donuts bake 8-11 minutes. Mine are usually done at 10 minutes, springy to the touch and lightly golden.

Step 4 — Cool for 5 minutes

I let the donuts cool in the pan for about 5 minutes before removing them. That short rest helps them release without tearing. Then I move them to a rack while I make the frosting.

Step 5 — Dip 1-3 times

I puree 3-4 sliced strawberries with 1 tablespoon strawberry jam, then slowly stir in 1 cup sifted confectioners' sugar. For thicker frosting, I add more sugar up to 2 cups. I dip each cooled donut 1-3 times, letting the coating settle briefly between dips, and add sprinkles before the surface sets.

Tips from my kitchen

• Spoon and level the flour.Scooping packs too much flour into the cup and dries the donuts.
• Do not overmix.A few small lumps are better than a rubbery donut.
• Use a bag to fill the pan.Piping keeps the rings neater than spooning.
• Sift the sugar.Strawberry frosting shows confectioners' sugar lumps quickly.
• Dip cool donuts.Warm donuts soak up frosting instead of holding a smooth top.

Variations I have actually tried

• Strawberry yogurt batter:use strawberry Greek yogurt for a little extra berry flavor.
• Plain glaze:stop at 1 cup confectioners' sugar for a thinner pink glaze.
• Thick frosting:use closer to 2 cups confectioners' sugar and dip 2-3 times.
• Mini muffin bites:bake the batter in a mini muffin pan and start checking early.
• Chocolate sprinkle top:swap red sprinkles for chocolate jimmies for a chocolate-strawberry feel.

Storing and serving

These donuts are best served soon after the frosting sets, when the crumb is soft and the strawberry top is fresh. If I have leftovers, I cover them tightly and keep them at room temperature for up to 2 days. I avoid refrigerating unless the kitchen is very warm because the crumb dries faster.

If the frosting looks a little damp on day two, that is normal; fresh strawberries continue to release moisture. I place the donuts on parchment rather than stacking them, because the frosting can stick.

How I decide on glaze thickness

I do not use an exact frosting thickness every time because strawberries vary so much. Some berries puree into a thick sauce, while others are almost all juice. I start with 1 cup sifted confectioners' sugar, stir slowly, and look for a coating that clings to the spoon before I dip the donuts.

If I am serving them right away, I like a slightly thinner glaze because it settles into a shiny pink finish. If I need them to sit on a platter, I add more sugar and dip twice. A thicker frosting protects the donut surface better and keeps the strawberry color visible after a couple of hours.

• For a light glaze:stop when the frosting runs in a slow ribbon.
• For a thick top:add sugar until the frosting mounds slightly before smoothing out.
• For sprinkles:add them while the last dip is still tacky.

Frequently asked questions

Can I make these without a donut pan?

Yes. A muffin pan works, though the shape changes. Fill the cups modestly and watch the bake time.

Can I use plain yogurt?

Yes. Plain or strawberry Greek yogurt works in place of vanilla Greek yogurt. Plain yogurt makes the donut a little tangier.

Why is my frosting too thin?

Fresh berries vary in juiciness. I add more sifted confectioners' sugar, a few spoonfuls at a time, until it coats the donut.

Can I make the donuts ahead?

I prefer baking and frosting the same day. If needed, I bake the donuts a day ahead and frost closer to serving.

How many times should I dip them?

One dip gives a light glaze, two dips give good coverage, and three dips make a thick strawberry top.

If you make these, I would like to know whether you went with one thin dip or the full three-dip frosting.