Baked Strawberry Donuts with Honey Bourbon Glaze

baked strawberry donut with honey bourbon glaze

Remember that rant from last week? About baked donuts? Well guys and girls, the quest continues. And I have to tell you about another rockstar baked donut recipe that totally classifies as a good baked donut (however hypocritical it might sound): Baked Strawberry Donuts with Honey Bourbon Glaze.

baked strawberry donut with honey bourbon glaze

Although I’m not normally a huge fan of whisky, I recently discovered honey bourbon. And, I am a changed woman. It’s so yummy and smooth that apparently I thought it was a good idea to add to breakfast food. Oh wait, this has happened before, hasn’t it? Please don’t judge me.

baked strawberry donut with honey bourbon glaze

Readers often ask me who my taste testers are. For this recipe, I delivered donuts to several of my neighbors. I also sent Sam to work with a large pan. And let’s just say that both parties reported back very ecstatically. And also with some questions about the amount of bourbon in each donut – which I PROBABLY should have thought about since Sam works in a school. Umm…. oops?

It’s definitely strawberry season, so go ahead and try this recipe for yourself while the berries are fresh and flavorful.


Baked Strawberry Donuts with Honey Bourbon Glaze
Yields 14

Write a review


2 cups cake flour, sifted
¾ cup granulated sugar
2 tsp. baking powder
¼ tsp ground nutmeg
1 tsp salt
¾ cup reduced fat buttermilk
2 eggs, lightly beaten
2 T butter, melted
1/2 cup strawberries

3 cups powdered sugar
4 T Honey Bourbon
4 tsp vanilla extract
Strawberries and brown sugar sprinkled for garnish

Preheat oven to 425 F. Spray a donut pan with nonstick cooking spray. In a large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Next, pulse strawberries in food processor, leaving slightly chunky, and mix into dough until combined. Pour dough into a large Ziplock bag and cut the very tip off one corner. Use the bag to pipe dough into each doughnut cup, filling approximately 2/3 full. Bake 9-11 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing.
For the glaze, whisk together the bourbon and vanilla, and slowly add to powdered sugar, stirring to make a smooth glaze. Spread onto each donut and top with a strawberry and a sprinkle of brown sugar.

Margaritas in the Rain http://margaritasintherain.com/

Leave a Reply