Strawberry Sour Cream Doughnuts -- cakey and tender old-fashioned sour cream doughnuts bursting with fresh strawberries and glazed with the best strawberry glaze.
Summer in a doughnut!! These doughnuts are a great way to enjoy all the fresh strawberries in season right now! We have so many strawberries in our garden right now and it's the best thing ever. Fresh with yogurt and granola, in desserts, straight from the bushes! So yummy!
A few nights ago we had them on a banana cake with vanilla pudding and whipped cream. A great combination for a summer dessert!
Another great thing about this recipe: not only do you get 18 doughnuts, but you also get the doughnut holes!!! Of course, I'm Canadian and if you are Canadian or have been to Canada you may have been to Tim Horton's. They serve doughnut holes that are called Timbits so I think some people up here just call all doughnut holes "Timbits"!
One of my favourite parts of sour cream doughnuts is the quintessential crackled tops! This is caused by the leavening agents in the dough quickly reacting to the hot oil and rising very fast and sort of tearing the surface of the tops. This creates lots of crevices for all the glaze to fill. Yum!
In search of more strawberry recipes? Here are some popular ones of mine!
- Strawberry Rhubarb Tarts - This recipe is CRAZY popular on Pinterest! So easy to whip up and so tasty!!
- Strawberries & Cream Cheesecakes in a Jar - Such a light and creamy no-bake cheesecake that absolutely screams summer!
- Strawberry Shortcake Scones - A perfect addition to a summer brunch or would be a great accompaniment to an iced coffee on a hot afternoon!
If you make this recipe, I invite you to please share an authentic review and starred rating in the comments below, or share on social media using my hashtag: #kneadsomesweets! Thank you for supporting Knead Some Sweets! ♡
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Strawberry Sour Cream Doughnuts
Equipment
- mixing bowls
- measuring cups & spoons
- whisk
- rolling pin
- doughnut cutter or cookie cutters
- heavy saucepan/pot suitable for frying in
Ingredients
For the Doughnuts:
- 2 tablespoons salted butter, melted
- ⅓ cup granulated (white) sugar
- 1 egg yolk
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup finely diced strawberries (thaw and drain first if using frozen)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 litre oil suitable for frying (I like to use sunflower oil)
For the Glaze:
- ¼ cup finely diced strawberries
- 2 cups powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract
- 5-6 tablespoons whipping cream
Instructions
To make the Doughnuts:
- Begin by heating the oil in a heavy saucepan or pot over medium heat. Allow at least 3-4 inches deep of oil to fry. Heat oil to about 350℉ (test using a candy or meat thermometer).
- In a medium-sized mixing bowl, whisk together the melted butter, sugar, egg yolk, sour cream and vanilla extract. Add the chopped strawberries and stir to combine. Add the flour, baking soda, baking powder, and salt and stir just until the mixture comes together.
- Turn onto a floured counter and knead gently to form into a dough. Roll out on a floured counter until about ½ inch thick and cut out the doughnuts using a floured doughnut cutter or I just use a 2 ½-inch cookie cutter and a 1-inch cutter to cut out the centers.
- Fry the doughnuts (a few at a time depending on the size of your pot) in the 350℉ oil until golden brown on both sides. Try to maintain the oil at a steady temperature in the 350℉ range for best results. Remove from the oil and let rest on a paper towel to soak up extra oil before glazing. Fry the remaining doughnuts and doughnut holes, reforming the scraps as needed until all the dough is used.
- Glaze the fried and slightly cooled doughnuts with the strawberry glaze (instructions below) or dust with powdered sugar or simply leave them as-is.
To make the Glaze:
- You will want to glaze the doughnut while they are still slightly warm, so make the glaze right as soon as you finish frying all the doughnuts. In a small mixing bowl, combine the strawberries, powdered sugar, and vanilla. Mix well with a fork and mash the strawberries as best as you can to let out the juices and to prevent having large chunks of strawberry in the glaze. Add just enough cream to form a glaze-like consistency. Not too thin so as the make the doughnuts soggy but not as thick as icing would be.
Notes
Love and Cookies,
Naomi ♡
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