Freshly Glazed Strawberry Crunch Donuts

DeShawn Mitchell

These light and fluffy donuts are topped with a sweet strawberry glaze and crunchy Golden Oreo crumble, inspired by the nostalgic strawberry shortcake ice cream bar. Perfect for breakfast, dessert, or any special occasion, they’re easy to make and sure to impress!

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 12 donuts

Calories 250 kcal

Ingredients

2 cups all-purpose flour
0.5 cup sugar
2 tsp baking powder
0.5 tsp salt
0.75 cup milk
2 eggs
4 tbsp melted butter
1 tsp vanilla extract
0.5 cup fresh strawberry puree strained

For the Glaze

2 cups powdered sugar
0.25 cup fresh strawberry puree
2 tbsp milk
1 tsp vanilla extract

For the Crunch Topping

10 Golden Oreos crushed

Instructions

Prepare the Batter

In a large bowl, mix flour, sugar, baking powder, and salt.
In another bowl, whisk milk, eggs, melted butter, vanilla extract, and strawberry puree.
Gently fold wet ingredients into dry ingredients until just combined. Avoid overmixing.

Cook the Donuts

For baking: Preheat oven to 350°F. Grease a donut pan, fill with batter, and bake for 8-10 minutes or until a toothpick comes out clean.
For frying: Heat oil to 350°F. Pipe batter into donut shapes and fry for 1-2 minutes per side until golden. Drain on paper towels.

Make the Glaze

Whisk powdered sugar, strawberry puree, milk, and vanilla extract until smooth. Adjust consistency with more milk or sugar as needed.

Apply Topping

Dip cooled donuts in glaze, then press into crushed Golden Oreos. Let set on a wire rack.

Notes

Store in an airtight container for up to 2 days or freeze unglazed donuts for up to 2 months.

Use fresh strawberries for the best flavor.

Experiment with raspberry puree for a variation.

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