There’s something truly irresistible about homemade donuts, especially when they’re kissed with the sweet, fruity charm of fresh strawberries. This Strawberry Glazed Donuts Recipe is my go-to when I want a lovely pink treat that’s soft, fluffy, and bursting with berry flavor.
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Why You'll Love This Recipe
Making these strawberry glazed donuts was an absolute joy — the tangzhong technique makes the dough ridiculously soft, while the freeze-dried strawberry powder adds a beautifully natural pink hue and subtle fruitiness. I couldn’t stop nibbling even before the glaze went on!
- Soft & Airy Texture: Thanks to the tangzhong method, you get incredibly tender donuts that practically melt in your mouth.
- Natural Strawberry Flavor & Color: Using freeze-dried strawberry powder gives them a fresh, vibrant berry taste without artificial coloring.
- Perfectly Fried Every Time: Careful temperature control makes these golden donuts crisp on the outside and light inside.
- Deliciously Versatile: These donuts make an excellent breakfast treat but are just as delightful as a dessert or snack.
Ingredients & Why They Work
Before you dive in, it’s helpful to know that freeze-dried strawberry powder is the shining star here. You’ll find it at larger grocery stores or online, and it’s a fun way to add real fruit flavor without extra moisture. Also, measuring your flour accurately makes a huge difference in the dough’s texture — trust me on that one!

- Water: For the tangzhong, this helps create a soft, hydrated dough that stays fresh longer.
- Bread Flour: High protein content gives the donuts good structure and chewiness.
- Granulated Sugar: Adds just the right touch of sweetness to balance the strawberries.
- Instant Yeast: The secret to letting your donuts rise beautifully and become perfectly airy.
- Fine Sea Salt: Enhances all the flavors without overpowering the sweetness.
- Whole Milk: Helps tenderize the dough and adds richness.
- Large Egg: Contributes to structure and moisture for soft crumb.
- Freeze-Dried Strawberry Powder: Provides the vibrant pink color and intense strawberry flavor.
- Unsalted Butter: Adds richness and tenderness to the dough.
- Neutral Oil: Essential for frying to a golden-brown perfection without imparting extra flavor.
- Powdered Sugar: The base for the luscious strawberry glaze coating.
- Extra Freeze-Dried Strawberries: Lovely for garnishing your glazed donuts to amp up the strawberry vibe.
Make It Your Way
One of the best things about this Strawberry Glazed Donuts Recipe is how easy it is to tailor it to your taste or occasion. Whether you want to switch up the toppings or adapt for a dietary preference, there’s a fun way to make these donuts your own!
- Vegan Variation: I've swapped the whole milk for almond or oat milk and replaced the butter with a plant-based margarine. The tangzhong method still works beautifully, and the strawberry powder gives that lovely pink hue. The donuts come out soft and just as delicious!
- Seasonal Twist: For a summer brunch vibe, I like adding a few fresh chopped basil leaves to the glaze for an herbal contrast to the strawberry sweetness—it’s surprisingly refreshing.
- Chocolate Strawberry: A personal favorite is drizzling melted dark chocolate over the strawberry glaze. It’s like having strawberry shortcake and chocolate all in one bite!
- Less Sweet Option: To balance the sweetness, try dusting the donuts with a mix of freeze-dried strawberry powder and a little tart powdered freeze-dried raspberries instead of the full sweet glaze. It’s a lighter finish but still packed with strawberry flavor.
Step-by-Step: How I Make Strawberry Glazed Donuts Recipe

Step 1: Creating the Creamy Tangzhong
I like to start by making the tangzhong because it sets the stage for soft, fluffy donuts. Whisk together the water and bread flour in a small saucepan over medium heat. Keep whisking constantly — it thickens into a smooth paste after about 4 to 5 minutes. The texture is like thick pudding, and once it cools, it’ll help boost the moisture and shelf life of your donuts.
Step 2: Building the Dough with Strawberry Magic
Next, I mix my dry ingredients — flour, sugar, yeast, and salt — in the stand mixer bowl fitted with the dough hook. Adding the milk, egg, and tangzhong turns it all into a rough dough in about 2 minutes on low speed. This step is when you add the freeze-dried strawberry powder. I love watching the dough transform into a delicate pale pink, infused with fruity flavor. Kneading in the butter gradually is key here; increase your mixer speed and knead for 12 minutes until the dough is smooth, elastic, and passes the windowpane test. It should feel soft and just a little tacky.
Step 3: Letting the Dough Rest and Rise
After shaping the dough into a ball, I put it back in the bowl, cover it, and let it rest for 30 minutes. Meanwhile, I prepare 9 parchment paper squares to ease frying later on. Rolling the dough out to about ¾ inch thick, I cut the donuts and place each on a parchment square. Cover them loosely and let them rise until puffed and doubled — this takes around 60 to 75 minutes. The dough should feel light and springy when gently pressed, signaling it’s ready to fry.
Step 4: Frying to Golden Perfection
When the donuts are halfway through rising, I heat 3 to 4 inches of neutral oil (like canola or avocado oil) in a heavy-bottomed pot to 340°F, keeping it between 330 and 350°F. Keeping track of the oil temperature is crucial — too hot and the donuts brown too fast, too cool and they get greasy. I lower the donuts into the hot oil with the parchment still attached and peel it off after 5 to 10 seconds, then fry the donuts for a total of 2 and a half minutes, flipping once to get an even golden crust with a lovely pale center. Finally, I place them on a wire rack and let them cool completely.
Step 5: Rolling in Strawberry Sugar and Glazing
Once the donuts have cooled, I roll just the sides in a mixture of granulated sugar combined with freeze-dried strawberry powder. This adds a pretty, crunchy texture and sweet strawberry boost. For the glaze, I whisk powdered sugar, strawberry powder, and enough water to make a thick yet pourable consistency. Spoon it over each donut and finish with a sprinkle of extra freeze-dried strawberries for that charming look and concentrated berry flavor. Let the glaze set briefly, and then these beauties are ready to enjoy!
Top Tip
Making the perfect Strawberry Glazed Donuts Recipe can feel like a dance between science and art. Here are some tips that really helped me get that light, fluffy texture and vibrant strawberry flavor every time!
- Consistent Oil Temperature: Keeping the frying oil steady between 330°F and 350°F is a game changer. I learned that too hot and the donuts brown too fast; too cool and they soak up oil and become greasy.
- Freeze-Dried Strawberry Powder: Don’t skip this! I found grinding freeze-dried strawberries into a fine powder adds a natural fruity color and flavor that’s way better than any artificial coloring.
- Windowpane Test: This little trick is a lifesaver for checking if your dough is kneaded just right. Stretch a bit of dough gently—if it stretches thin without tearing, you’re golden.
- Remove Parchment Quickly: Leaving the parchment too long while frying made my donuts hold on to paper bits. Removing it after about 5-10 seconds keeps the shape intact and the crust crisp.
How to Serve Strawberry Glazed Donuts Recipe

Garnishes
These donuts are stunning on their own but they also love a little extra sparkle. I like to add some extra freeze-dried strawberry pieces on top of the glaze for a crunchy, tart contrast. If you want to get creative, a light dusting of edible glitter or a few mini white chocolate chips can add a fun touch for special occasions.
Side Dishes
Serve your Strawberry Glazed Donuts alongside a fresh berry salad or a bowl of mixed fruit for a refreshing balance. A cup of creamy latte or classic black coffee pairs perfectly, bringing out the sweetness of the glaze without overwhelming it. For brunch, some fluffy scrambled eggs or a light yogurt parfait complements these donuts beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Glazed Donuts are best kept in a container with the lid placed loosely on top. This allows just enough airflow to prevent them from getting soggy while keeping them fresh. They’ll stay delicious for up to two days, perfect for a quick breakfast treat or midday snack.
Freezing
If you want to keep your donuts longer, freezing is a great option! Place cooled donuts in an airtight freezer-safe container or zip-top bag. Freeze them for up to one month. When ready to enjoy, thaw at room temperature for about 30 minutes before reheating.
Reheating
To refresh your donuts, warm them in a 350°F oven for 5-7 minutes. This brings back that lovely soft texture and slightly melts the glaze for a luscious finish. Avoid microwaving as it can make the donuts gummy or too soft.
Frequently Asked Questions:
Fresh strawberries have a high water content, which can affect the dough’s texture and consistency. Freeze-dried strawberry powder is concentrated and dry, making it ideal for this recipe to keep the dough just right and the flavor vibrant.
The tangzhong method involves cooking a portion of flour with water to form a roux-like paste. This technique helps retain moisture in the dough, resulting in softer, fluffier donuts that stay fresh longer.
The donuts should feel light, airy, and slowly spring back when gently pressed. They will also have doubled in size and appear puffy. This indicates that the dough has properly proofed and is ready for frying.
This recipe is designed specifically for frying to achieve the classic golden exterior and light interior. Baking will result in a different texture and may not produce the signature donut crust, but you can experiment by baking at 375°F for 10-12 minutes if preferred.
Final Thoughts
There’s something truly magical about making donuts from scratch, especially when they’re infused with that natural, fresh strawberry flavor and finished with a luscious glaze. The Strawberry Glazed Donuts Recipe brings a little joy to the kitchen and your breakfast table. Whether you’re treating yourself or sharing with loved ones, I hope these donuts brighten your day and inspire some sweet moments in your home. Happy cooking and even happier eating!
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Strawberry Glazed Donuts Recipe
- Prep Time: 2 hours 29 minutes
- Rest Time: 1 hour 45 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 44 minutes
- Yield: 9 donuts
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Glazed Donuts feature a soft, tangzhong-based dough flavored with freeze-dried strawberry powder for a delicate pink hue and fruity taste. Fried to golden perfection and finished with a sweet strawberry sugar coating and a luscious strawberry glaze, these donuts are a delightful breakfast or dessert treat that combines traditional technique with a fresh twist.
Ingredients
Tangzhong
- ¾ cup water
- ¼ cup bread flour
Strawberry Donut Dough
- 3 cups + 2 tablespoons bread flour
- 2 tablespoons granulated sugar
- 1 tablespoon + ¼ teaspoon instant yeast
- 1 ¼ teaspoon fine sea salt
- ⅔ cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong (from recipe above)
- ¼ cup freeze-dried strawberry powder
- 5 tablespoons unsalted butter, room temperature
- Neutral oil for frying (canola, vegetable, or avocado oil)
Strawberry Sugar
- ½ cup granulated sugar
- 1 tablespoon freeze-dried strawberry powder
Strawberry Glaze
- 2 cups powdered sugar
- 1-2 tablespoons freeze-dried strawberry powder
- 4-5 tablespoons room temperature water
- Extra freeze-dried strawberries for garnishing
Instructions
- Prepare the Tangzhong: In a small saucepan, whisk together ¾ cup water and ¼ cup bread flour. Cook over medium heat, whisking constantly until the mixture thickens to a paste about 4–5 minutes. Scrape into a small bowl and set aside to cool.
- Mix Dry Ingredients: In a stand mixer fitted with a dough hook, combine 3 cups + 2 tablespoons bread flour, 2 tablespoons granulated sugar, 1 tablespoon + ¼ teaspoon instant yeast, and 1 ¼ teaspoon fine sea salt.
- Add Wet Ingredients and Tangzhong: Add ⅔ cup whole milk, 1 large egg, and the cooled tangzhong to the dry ingredients. Knead on low speed for 2 minutes until a rough dough forms.
- Incorporate Strawberry Powder: Add ¼ cup freeze-dried strawberry powder and knead until the dough is evenly colored pale pink.
- Add Butter and Knead: Gradually knead in 5 tablespoons unsalted butter, one tablespoon at a time. Increase mixer speed to 2 and knead for 12 minutes until smooth, elastic, and dough passes the windowpane test, feeling soft and tacky.
- First Rest: Shape dough into a ball, place back in bowl, cover, and rest for 30 minutes. Meanwhile, prepare 9 parchment paper squares (4-5 inches each).
- Shape Donuts: Roll dough on a lightly floured surface to ¾-inch thickness. Cut out donuts using a donut cutter and reroll scraps twice to maximize donuts. Place each donut on a parchment square and arrange on baking tray. Cover loosely and let rise until doubled and puffy, 60-75 minutes.
- Heat Oil: When donuts are halfway through proofing, heat 3-4 inches of neutral oil in a heavy-bottomed pot to 340°F, maintaining temperature between 330–350°F for frying.
- Fry Donuts: The donuts are ready when they feel light and slowly spring back when pressed. Fry donuts in batches of two with parchment attached, removing parchment after 5–10 seconds. Fry for total of 2 ½ minutes, flipping halfway, until golden brown with a pale ring in the center. Transfer to wire rack to cool completely.
- Make Strawberry Sugar: In a bowl, mix ½ cup granulated sugar with 1 tablespoon freeze-dried strawberry powder. Once donuts have cooled, roll just the sides in the strawberry sugar.
- Prepare Strawberry Glaze: Whisk together 2 cups powdered sugar, 1-2 tablespoons freeze-dried strawberry powder, and 4-5 tablespoons room temperature water until smooth and pourable but thick.
- Glaze Donuts: Spoon glaze over the top of each donut and garnish with extra freeze-dried strawberries. Allow glaze to set briefly before serving.
Notes
- Use the spoon-and-level method or a kitchen scale to measure flour accurately for best dough consistency.
- Freeze-dried strawberries and powder are commonly found at large stores like Walmart, Trader Joe's, Target, or online.
- The windowpane test checks dough gluten development: stretch a piece of dough thin and translucent without tearing to confirm proper kneading.
- Store leftover donuts loosely covered in a container to prevent excess moisture, keeping fresh for up to two days.
- Maintain consistent oil temperature during frying to avoid greasy or over-browned donuts.
Nutrition
- Serving Size: 1 donut
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg




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