Strawberry Powdered Sugar Donuts

These Strawberry Powdered Sugar Donuts are tender vanilla bean cake doughnuts, baked until golden, then coated with strawberry powdered sugar! You'll love the pretty pink color and hint of strawberry in every bite!

Course Breakfast, Brunch

Cuisine donuts

Prep Time 20

Cook Time 7

Total Time 27

Servings donuts

Calories 355kcal

Author Amee

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)

US Customary - Metric

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

Note on freeze-dried strawberries - Make sure to use *freeze-dried* strawberries, 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. If you'd like your donuts to have a darker pink color and more strawberry flavor, just add more freeze-dried strawberry powder!

Note on vanilla bean paste - I love the flavor of vanilla bean paste and the lovely black flecks it leaves in the doughnuts! If you don't have vanilla bean paste, you can use one vanilla bean, or you can substitute with an equal measure of vanilla extract.

Note on donut pans - 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.

Nutrition