Quick and Tasty Strawberry Donut Holes
Warm, fluffy strawberry donut holes with a crisp exterior and a glossy strawberry glaze. Ready in about 30 minutes—perfect for brunch or a quick sweet treat.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 0.25 cup granulated sugar
- 2 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground cinnamon optional
- 0.75 cup whole milk room temperature
- 1 large egg room temperature
- 2 tablespoon unsalted butter, melted cooled slightly
- 1 teaspoon vanilla extract
- 0.75 cup fresh strawberries, finely diced pat very dry with paper towels
- 3 cup vegetable oil for frying
- 1.5 cup powdered sugar for glaze
- 0.25 cup strawberry jam warmed and strained; or use strawberry puree
- 1 tablespoon lemon juice fresh
- 2 tablespoon milk as needed to thin glaze
Instructions
Preparation Steps
- Dice the strawberries very small and pat them extremely dry with paper towels. Set aside.
- Heat the oil in a heavy pot to 350°F over medium heat. Line a sheet pan with a wire rack or paper towels for draining.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.
- Add the wet ingredients to the dry and stir just until combined. Gently fold in the diced strawberries; the batter will be thick.
- Fry in batches: Using a small cookie scoop or a spoon, drop rounded tablespoonfuls of batter into the hot oil. Fry 2 to 3 minutes, turning occasionally, until golden brown and cooked through.
- Transfer donut holes to the prepared rack to drain and cool slightly while you make the glaze.
- Make the glaze: Whisk powdered sugar, strawberry jam, lemon juice, and enough milk to reach a pourable, glossy consistency.
- Dip warm donut holes into the glaze, letting excess drip off, then place back on the rack to set. Serve warm.
- Optional: Toss some donut holes in cinnamon sugar instead of glazing for variety.
Notes
Keep the oil between 350°F and 360°F for even browning. If the donut holes brown too quickly, lower the heat slightly so the centers cook through. Drying the strawberries well helps prevent excess moisture in the batter.