These Strawberry Powdered Sugar Donuts are a twist on a classic breakfast treat, and a great way to start your day! You'll want these pretty pink donuts every day of the week!
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These Strawberry Powdered Sugar Donuts are tender vanilla bean cake donuts, baked until golden, then coated with strawberry powdered sugar! You'll love the pretty pink color and strawberry flavor in every bite!
If you enjoy this recipe, check out the posts for my Honey Donuts, Apple Cider Donuts, and Strawberry Biscuits!
Ingredients
Here's everything you need to make these pretty donuts! Measurements for each of the ingredients are included in the recipe card, below.
- Freeze-Dried Strawberries - For flavor and gorgeous color! Make sure to use *freeze-dried* strawberries in the powdered sugar, as they are free of moisture and will help you avoid the mixture clumping and/or dissolving. Regular dried strawberries can't be ground into a powder.
- Powdered Sugar - You can't make powdered sugar donuts without it!
- All-Purpose Flour - Gives the donuts structure.
- Baking Powder & Baking Soda - For leavening.
- Salt - To balance and enhance the flavors of the donuts.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe.
- Granulated Sugar and Brown Sugar - For sweetness and keeping the donuts soft and moist. The brown sugar lends a hint of molasses flavor.
- Eggs - To provide structure and a little leavening. You want your eggs to be at room temperature.
- Vanilla Bean Paste - For flavor! It also leaves lovely flecks of vanilla bean in your donuts. If you prefer to substitute, you can use an equal measure of vanilla extract.
- Milk - For moisture and richness. I used room-temperature whole milk.
Hint: If you'd like your donuts to have a darker pink color and more strawberry flavor, just add more freeze-dried strawberry powder!
Instructions
With a few simple steps, you'll have freshly baked donuts! More detailed instructions are included in the recipe card, below.
- Pulse freeze-dried strawberries and powdered sugar in a food processor until the mixture is a fine powder.
- Combine dry ingredients and set aside.
- Combine melted butter and sugars. Whisk to combine.
- Add eggs and vanilla bean paste and whisk to combine.
- Alternate additions of the dry ingredients and the milk and stir until just incorporated.
- Spoon or pipe the batter into your donut pans and bake until golden. *Full instructions can be found in the recipe card, below.*
Variations
Here are a few variations you can make to this recipe:
- Change the fruit - Of course this recipe can also be used with freeze-dried raspberries, blueberries...you name it!
- Glaze the donuts instead - Now, they'll no longer be powdered sugar donuts, but dipping the tops of these vanilla bean donuts in Cherry Glaze, Apple Glaze, or chocolate ganache would be delicious!
Equipment
Here are a few things that I used when making this recipe:
- Food Processor - Unless you can find freeze-dried strawberry powder already ground, you're going to need a food processor! A mini one will do the trick. In a pinch, you may be able to use a coffee grinder to grind up the strawberries, then just stir them into the powdered sugar.
- Donut Pan(s) - You will need a donut pan for this recipe. I've used a few brands, but I've linked to my favorite if you want to check it out. The wells are a nice size so you don't end up with skimpy doughnuts, and the centers are tall enough that you don't end up with the holes closing up on you as they bake.
Storage
Once coated with powdered sugar, the donuts are best served immediately, as the sugar will start to melt.
If you'd like to store the donuts to serve later, completely cool them and then place them in an airtight container on your counter for up to three days. You can then coat the donuts in powdered sugar when you'd like to serve them, as the sugar will melt if coated too far in advance.
For longer storage, wrap the donuts (without powdered sugar) individually and freeze for up to three months.
Other Recipes You May Like
Strawberry Powdered Sugar Donuts
Equipment
Ingredients
Strawberry Powdered Sugar
- 1 cup freeze-dried strawberries (I used one 0.7 ounce bag. See note.)
- ¾ cup powdered sugar
Vanilla Bean Doughnuts
- 2 ⅔ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ⅓ cup brown sugar, packed
- 2 eggs, at room temperature (I used large eggs)
- 1 teaspoon vanilla bean paste (see note)
- 1 cup milk, at room temperature (I used whole milk)
Instructions
For Strawberry Powdered Sugar
- Place freeze-dried strawberries and powdered sugar in the bowl of a food processor. Pulse until the mixture turns into a fine powder. Pour strawberry powdered sugar into a large (gallon-size) zip-top bag or bowl/container with a tight-fitting lid. Set aside.
For Donuts
- Preheat oven to 425℉. Grease donut pan(s) (see note) and set aside.
- Combine the dry ingredients (flour, baking powder, baking soda, and salt) in a medium bowl and mix to combine. Set aside.
- In a large bowl, combine melted butter and sugars. Whisk to combine.
- Add eggs and vanilla bean paste (see note) and whisk to combine.
- Add ⅓ of the dry ingredients, and whisk until just incorporated. Add half the milk, and whisk until smooth. Continue this process (second ⅓ of the dry ingredients, remaining milk, then remaining dry ingredients) until all ingredients are combined and smooth. The batter will be thick.
- Spoon or pipe the batter into the prepared donut pan(s) nearly to the top (about ¼ inch below the rim). I use a piping bag or large Ziploc bag with the corner cut to save time and avoid a mess.
- Bake 7-9 minutes, or until slightly golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for five minutes, then turn out onto a wire rack.
- If serving immediately, place the warm donuts, 1-2 at a time, into the bag/bowl of strawberry powdered sugar and shake to coat.
- If you'd like to store the donuts to serve later, completely cool them and then place them in an airtight container on your counter for up to three days. You can then coat the donuts in powdered sugar when you'd like to serve them, as the sugar will melt if coated too far in advance.For longer storage, wrap the donuts (without powdered sugar) individually and freeze for up to three months. Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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