These bite-sized strawberry-glazed donut holes are light, tender, and packed with fresh strawberry flavor. They bake quickly in a mini donut pan and get a glossy pink glaze made from pureed strawberries and powdered sugar. They smell sweet and fruity, taste soft and buttery, and look bright and inviting — perfect for a snack, brunch, or a simple dessert.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Total Time: 18–20 minutes
- Servings: 12 donut holes
- Difficulty Level: Easy
Nutrition Information
(approximate per serving — 1 donut hole)
- Calories per serving: 147 kcal
- Protein: 2.1 g
- Carbohydrates: 24 g
- Fat: 4.9 g
- Fiber: 0.4 g
- Sugar: 16 g
- Sodium: 92 mg
Why Make This Strawberry-Glazed Donut Holes
These donut holes are fast, fun, and crowd-pleasing. They bake instead of fry, so they are lighter and cleaner to make. The fresh strawberry glaze gives a real fruit flavor and a lovely pink color. They are soft inside with a slightly golden edge. Make them when you want an easy homemade treat without fuss.
How to Make Strawberry-Glazed Donut Holes
This recipe mixes a simple batter, bakes mini donuts, then dips them in a quick strawberry glaze. The batter is forgiving — mix just until combined for tender donut holes. The glaze sets quickly, so you can serve them within 30 minutes.
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, pureed
- 1 cup powdered sugar
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a mini donut pan well with butter or nonstick spray. If you don’t have a mini donut pan, use a mini muffin pan and reduce filling slightly.
Step 2: Mixing
In a bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk milk, melted butter, egg, and vanilla. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix — a few small lumps are fine.
Step 3: Cooking
Fill each well of the greased mini donut pan about three-quarters full with batter. Bake for 8–10 minutes, or until the tops spring back when lightly touched and a toothpick comes out clean. Remove from the oven and let the donut holes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Step 4: Finishing
For the glaze, mix the strawberry puree with the powdered sugar until smooth. If the glaze is too thick, add a teaspoon of milk at a time until it reaches a dip-able consistency. Dip each cooled donut hole into the glaze, let excess drip off, then place back on the wire rack to set for 10–15 minutes before serving.
How to Serve Strawberry-Glazed Donut Holes
Serve warm or at room temperature. They pair well with coffee, milk, or tea. For a brunch spread, place them on a pretty platter with fresh strawberries and mint. For kids’ parties, arrange them in a tower or on a tiered stand.
How to Store Strawberry-Glazed Donut Holes
- Room temperature: Keep in an airtight container for up to 24 hours (glaze may soften).
- Refrigerator: Store in an airtight container for up to 3–4 days. Bring to room temperature before serving for best texture.
- Freezing: Freeze unglazed donut holes in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Thaw and glaze before serving. Glazed donut holes don’t freeze as well.
Expert Tips for Perfect Strawberry-Glazed Donut Holes
- Don’t overmix the batter. Overmixing makes donuts tough. Stir just until combined.
- Use a piping bag or a resealable bag with the corner snipped to fill the pan neatly.
- Cool completely before glazing. Warm donut holes will melt the glaze and make it runny.
- If your strawberries are watery, simmer them briefly to concentrate flavor before pureeing.
- For a smoother glaze, sift the powdered sugar first and strain the puree to remove seeds if you prefer a seedless look.
Delicious Variations
- Chocolate-Glazed: Replace the strawberry puree with 2 tablespoons milk and 1/4 cup cocoa powder mixed with powdered sugar.
- Cinnamon Sugar: Skip the glaze and toss warm donut holes in melted butter, then in cinnamon sugar.
- Lemon Glaze: Use 2 tablespoons lemon juice and 1 teaspoon zest with powdered sugar for a bright tart glaze.
- Berry Mix: Use mixed berry puree (blueberries + strawberries) for a deeper color and flavor.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend and check baking powder is gluten-free.
Frequently Asked Questions
Q: Can I make these without a mini donut pan?
A: Yes. Use a mini muffin pan and bake for the same time or until a toothpick comes out clean. The shape will be slightly different but the taste is the same.
Q: Can I use frozen strawberries for the glaze?
A: Yes. Thaw and drain excess liquid, then puree. If the puree is watery, simmer briefly to concentrate the flavor and remove excess water before mixing with powdered sugar.
Q: How do I get a smooth glaze without strawberry seeds?
A: After pureeing, press the puree through a fine mesh sieve to remove seeds. This gives you a silky, seed-free glaze.
Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients ahead and store them. For the batter, mix and bake within a few hours for best rise and texture. Batter left too long can deflate because of the baking powder.
Q: Why did my donut holes come out dense?
A: Likely from overmixing or using too much batter per well. Mix until just combined and fill each well about three-quarters full. Also ensure baking powder is fresh; old leavening can reduce rise.
Q: Can I deep-fry these instead of baking?
A: The batter here is designed for baking. For frying, use a slightly different batter and heat oil to 350°F (175°C). Fry a few at a time until golden, about 1–2 minutes per side.
Conclusion
These strawberry-glazed donut holes are an easy, bright, and tasty treat you can make in under 30 minutes. They offer soft, buttery cake with a fruity, glossy glaze that looks as good as it tastes. If you want another take or visual guide, check this similar recipe: Strawberry Glazed Baked Donut Holes – A Latte Food. Give them a try — they’re simple to make and hard to resist.
Print
Strawberry-Glazed Donut Holes
- Total Time: 20 minutes
- Yield: 12 donut holes 1x
- Diet: Vegetarian
Description
These bite-sized strawberry-glazed donut holes are light, tender, and packed with fresh strawberry flavor. They are perfect for a snack, brunch, or a simple dessert.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, pureed
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini donut pan well with butter or nonstick spray.
- In a bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk milk, melted butter, egg, and vanilla. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fill each well of the greased mini donut pan about three-quarters full with batter. Bake for 8–10 minutes, or until the tops spring back when lightly touched.
- For the glaze, mix the strawberry puree with the powdered sugar until smooth. Dip each cooled donut hole into the glaze, let excess drip off, then place back on the wire rack to set for 10–15 minutes before serving.
Notes
Don’t overmix the batter and cool completely before glazing for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 147
- Sugar: 16g
- Sodium: 92mg
- Fat: 4.9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.4g
- Protein: 2.1g
- Cholesterol: 35mg
