Baked Strawberry Doughnuts

A recipe for Baked Strawberry Donuts! These light baked doughnuts are filled with diced strawberries and topped with a sweet strawberry jam glaze.

Course Breakfast

Cuisine N/A

Keyword baked doughnut, breakfast, donut, doughnut, strawberries, strawberry

Prep Time 15

Cook Time 10

Total Time 25

Servings 12 Doughnuts

Preheat oven to 350˚F (180˚C). Grease 2 doughnut pans.
In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg. Toss in the diced strawberry pieces to coat.
In a small bowl, whisk together the buttermilk, strawberry jam, eggs, butter, and vanilla extract. Mix into the flour mixture just until incorporated with no streaks of flour remaining. If too thick to pipe, slowly add a little more milk.
Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 3/4 full.
Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.

In a large bowl, whisk the powdered sugar with the strawberry jam and vanilla extract. Slowly add 2-3 tablespoons milk until smooth and just thin enough to coat the doughnuts.

Dip the top of each cooled doughnut into the strawberry jam glaze. Allow any excess to drip off, then place back on the wire rack, glaze-side up.
If desired, top with sprinkles before the glaze sets.
These Baked Strawberry Donuts are best the day they are made.