Description
These Strawberry Donut Holes are delightful bite-sized treats bursting with fresh berry flavor. Light and fluffy on the inside with a sweet strawberry glaze on the outside, they are perfect for a quick snack or a fun dessert. Made from scratch with simple ingredients and fried to golden perfection, these donut holes offer a deliciously fruity twist on a classic favorite.
Ingredients
Scale
Dry Ingredients
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar
Wet Ingredients
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
For Frying
- Oil for frying (vegetable or canola), 2–3 inches in a deep skillet or saucepan
Strawberry Glaze
- ½ cup fresh strawberries, pureed
- 1½ to 2 cups powdered sugar
- 1 tablespoon milk (if needed, to thin)
- A pinch of salt (optional, to balance sweetness)
Instructions
- Make the Batter: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until combined. In a separate bowl, beat the egg with milk and vanilla extract. Pour the wet mixture into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the texture light and tender.
- Heat the Oil: Pour 2 to 3 inches of vegetable or canola oil into a deep skillet or saucepan and heat it to 350°F (175°C). Use a candy or cooking thermometer to accurately monitor the oil temperature, ensuring even cooking and preventing greasiness.
- Fry the Donut Holes: Using a spoon or small scoop, carefully drop small portions of batter into the hot oil. Fry in batches to prevent overcrowding and maintain consistent temperature. Cook each batch for 2 to 3 minutes, turning the donut holes occasionally to brown them evenly on all sides. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the Strawberry Glaze: Puree the fresh strawberries in a blender or food processor until smooth. For a smoother glaze, strain the puree through a fine mesh sieve if desired. In a medium bowl, combine the strawberry puree with powdered sugar, mixing until you achieve a smooth consistency. Add a tablespoon of milk if the glaze is too thick, and optionally add a pinch of salt to balance the sweetness.
- Glaze the Donut Holes: When the donut holes have cooled slightly but are still warm, dip each one carefully into the strawberry glaze using a fork or spoon. Place the glazed donut holes on a cooling rack lined with parchment paper to catch any drips. Allow the glaze to set for 10 to 15 minutes before serving to achieve a perfect finish.
Notes
- Do not overmix the batter to prevent tough donut holes; a few lumps are okay.
- Keep the oil temperature steady at 350°F to ensure the donut holes cook through without absorbing too much oil.
- Frying in small batches helps maintain oil temperature and consistency in cooking.
- If the glaze becomes too thick, thin it with a little milk gradually until desired consistency is reached.
- Use fresh, ripe strawberries for the best flavor in the glaze.
- Store any leftover donut holes in an airtight container at room temperature and glaze them fresh before serving if desired.
