Berry Glazed Donuts
Light, fluffy yeast donuts dipped in strawberry pink, blackberry purple, and cherry red glazes for a soft ombre bakery finish.
Equipment
- Paper towels
Ingredients
Donut Dough
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 cup whole milk warmed to 110°F
- 2¼ teaspoons active dry yeast
- ½ teaspoon salt
- 2 large eggs room temperature
- ¼ cup unsalted butter softened
- Vegetable oil for frying
Base Glaze
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons water or milk divided
Strawberry Glaze
- 2 tablespoons strawberry purée or strawberry extract
Blackberry Glaze
- 2 tablespoons blueberry purée or blueberry powder
Cherry Glaze
- 2 tablespoons cherry purée or cherry extract
Instructions
Make the Dough
- Warm the milk to about 110°F. Stir in the yeast and 1 tablespoon of the sugar, then let sit for 5–10 minutes until foamy.
- In a large bowl, combine the remaining sugar, eggs, softened butter, and salt.
- Add the yeast mixture and stir to combine.
- Gradually add the flour, mixing until a soft dough forms.
- Knead for 6–8 minutes by hand or 5 minutes with a dough hook until smooth and elastic.
First Rise
- Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Roll & Cut
- Turn the dough out onto a lightly floured surface and roll to ½-inch thickness.
- Cut donuts using a donut cutter and place on a parchment-lined tray.
- Cover lightly and let rest for 30 minutes until puffy.
Frying the Donuts
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry donuts in batches for 1–2 minutes per side until golden brown.
- Remove with a slotted spoon and drain briefly on paper towels.
Prepare the Glazes
- In a bowl, whisk together powdered sugar, vanilla extract, and enough liquid to create a smooth, pourable glaze.
- Divide the glaze evenly into three bowls.
- Stir strawberry purée into one bowl, blueberry purée into the second, and cherry purée into the third.
Glaze & Finish
- Dip warm donuts into the glazes, creating a mix of pink, purple, and red finishes.
- Place glazed donuts on a wire rack and allow glaze to set slightly before serving.
Notes
Store unglazed donuts at room temperature for up to 1 day and glaze before serving if needed.
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