Let’s be honest. There’s no real way to make a healthy doughnut. But this is as close as you can really get. Instead of deep frying a sugar-filled dough in fatty oil, this doesn’t have a ton of sugar and is baked in an oven. And the glaze has REAL fruit in it! It ain’t gonna win any awards in the health industry, but it WILL win you over in the taste department! If you love strawberries, you will love these Strawberry Baked Doughnuts.
Here’s what you’ll need for 7 doughnuts:
1 C all-purpose flour
6 TBSP sugar
1 tsp baking powder
4 TBSP vanilla Greek yogurt
2 TBSP milk
½ tsp vanilla extract
1 TBSP unsalted butter, melted
1 TBSP strawberry jam
1-2 C confectioners’ sugar, sifted
Preheat oven to 325°F. Spray doughnut pan with non-stick spray and set aside. In a large bowl, mix together flour, sugar, and baking powder. Set aside. In a small bowl, whisk together yogurt, milk, egg, vanilla and melted butter. Slowly mix wet ingredients into dry – just until fully combined (do not overmix).
Use a pastry bag fitted with a large round tip (or Ziploc bag with corner cut off) to pipe the batter into a 6-donut pan. Fill the cavities about 2/3 full. Bake 10-12 minutes, or until donuts are set and golden brown.
Allow to cool slightly before removing from pan, about 5 minutes.
Slice strawberries and puree with 1 tablespoon strawberry jam. Slowly stir in 1 cup sifted confectioners’ sugar, adding more until you reach desired thickness and consistency.
Dip donuts into strawberry frosting 1-3 times, depending on desired thickness.
Store leftovers in airtight containers for up to 2 days or freeze (glazed or unglazed) for up to 2 months. Thaw overnight in the refrigerator and warm to your liking.