Fresh, warm doughnuts with a glossy pink strawberry glaze feel like a little celebration—no special occasion required. These are soft, tender, and taste like something you’d find at a great bakery, but they’re surprisingly simple to make at home. The icing uses real strawberries, so the flavor is bright and not candy-sweet.

Whether you’re making them for a weekend treat or a brunch table, they’re the kind of bake that brings people into the kitchen. Make a batch and watch them disappear.

What Makes This Recipe So Good

• Fresh strawberry flavor: The icing uses pureed strawberries for natural color and real fruit taste—no artificial extract needed.
• Soft, fluffy dough: A touch of butter and milk creates a tender crumb that stays light and airy after frying.
• Manageable steps: Straightforward techniques, clear resting times, and a simple glaze keep things stress-free.
• Beautiful finish: The glaze sets to a glossy, pale pink sheen that looks as good as it tastes.
• Easy to customize: Swap fillings, add toppings, or bake instead of fry—lots of options to suit your style.

Recipe Card

Strawberry Iced Doughnuts

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Ingredients

  

For the doughnuts:

• All-purpose flour (about 3 1/2 cups / 420 g)
• Granulated sugar (1/4 cup / 50 g)
• Instant or active dry yeast (2 1/4 tsp / 7 g)
• Whole milk, warm (3/4 cup / 180 ml)
• Unsalted butter, softened (1/4 cup / 56 g)
• Large eggs (2)
• Salt (1/2 tsp)
• Neutral oil for frying (vegetable, canola, or peanut oil)

For the strawberry icing:

• Fresh or frozen strawberries (1 cup / 150 g)
• Powdered sugar (2 to 2 1/2 cups / 240–300 g)
• Lemon juice (1–2 tsp, optional for brightness)
• Vanilla extract (1/2 tsp, optional)
• Pinch of salt

Optional toppings:

• Sprinkles, freeze-dried strawberry crumbs, finely chopped pistachios, or shredded coconut

Instructions

 

• Bloom the yeast (if using active dry): Warm the milk to about 105–110°F (40–43°C). Stir in 1 teaspoon sugar and the yeast. Let it sit until foamy, 5–10 minutes. If using instant yeast, skip this and mix directly with the dry ingredients.
• Make the dough: In a large bowl or stand mixer, combine flour, sugar, and salt. Add eggs, softened butter, and warm milk (plus bloomed yeast if using). Mix until a shaggy dough forms, then knead 8–10 minutes until smooth and slightly tacky. Add a sprinkle of flour only if it’s overly sticky.
• First rise: Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.
• Roll and cut: Turn the dough onto a lightly floured surface. Roll to about 1/2 inch (1.25 cm) thick. Use a 3-inch (7.5 cm) cutter for rounds and a 1-inch (2.5 cm) cutter for the holes. Reroll scraps once to avoid tough doughnuts.
• Second rise: Place cut doughnuts on parchment-lined trays. Cover lightly and let rise until puffy, about 30–45 minutes. They should look lighter and spring back slowly when poked.
• Heat the oil: Add 2–3 inches (5–7 cm) of oil to a heavy pot. Heat to 350°F (175°C). Keep a thermometer handy to maintain temperature.
• Fry the doughnuts: Fry 2–3 at a time for 45–60 seconds per side, until golden. Remove with a slotted spoon and drain on a cooling rack set over a sheet pan. Let cool slightly before glazing. Fry doughnut holes for about 30 seconds per side.
• Make the strawberry icing: Puree strawberries with a blender. Strain for a smooth finish, or leave the seeds for a rustic look. Whisk 3–4 tablespoons of puree into powdered sugar with a pinch of salt, plus lemon juice and vanilla if using. Aim for a thick, pourable glaze that clings to a spoon. Adjust with more sugar (thicker) or puree (thinner).
• Glaze the doughnuts: Dip the top of each doughnut into the icing, let excess drip off, then set on the rack. Add sprinkles or toppings while the glaze is still tacky. Let the glaze set 10–15 minutes.
• Serve: Enjoy slightly warm or at room temperature. They’re best the day they’re made.

Storage Instructions

• Room temperature: Keep glazed doughnuts in an airtight container up to 24 hours. Add a small piece of bread or a sugar cube to help maintain softness.
• Refrigeration: Not ideal for texture, but if your kitchen is warm, chill for up to 2 days. Let come to room temp before serving.
• Freezing: Freeze unglazed doughnuts after cooling, up to 2 months.
  

  Thaw at room temp and glaze fresh for best results.

• Re-crisping: Warm in a 300°F (150°C) oven for 5–7 minutes. Glaze after reheating if possible.

Health Benefits

• Real fruit, real flavor: Strawberries bring vitamin C, fiber, and natural antioxidants. Using fruit in the glaze cuts the need for heavy artificial flavors.
• Portion-friendly treat: Homemade doughnuts are typically smaller and lighter than many shop versions, which can help with portion control.
• Customizable ingredients: You control the oil type, sugar level in the glaze, and flour blend.
  

  That makes it easier to tailor to your needs.

• Mood booster: Sweet, special bakes can make celebrations feel brighter and encourage time together in the kitchen.

Pitfalls to Watch Out For

• Oil temperature swings: Too hot and the doughnuts brown before they cook through. Too cool and they absorb oil. Aim for a steady 350°F (175°C).
• Dense texture: Under-kneading or skipping the full rise leads to heavy doughnuts.
  

  Look for a smooth dough and noticeable puffing.

• Sticky or tough dough: Over-flouring while kneading toughens the crumb. The dough should be soft and slightly tacky, not dry.
• Runny glaze: If the icing is too thin, it won’t set. Whisk in more powdered sugar a little at a time until it clings nicely.
• Cutting too small or too thick: Thickness affects fry time and texture.
  

  About 1/2 inch is the sweet spot for a light interior.

Recipe Variations

• Baked strawberry doughnuts: Use a cake-style batter and bake in doughnut pans at 350°F (175°C) for 10–12 minutes. Glaze the same way.
• Jam-filled: Skip the hole. After frying and cooling, pipe strawberry jam into the center with a long tip, then dip in glaze.
• Chocolate-dipped strawberry: Half-dip the glazed doughnuts in melted dark chocolate.
  

  Top with freeze-dried strawberry dust.

• Lemon-strawberry twist: Add lemon zest to the dough and lemon juice to the glaze for a brighter, tangier finish.
• Gluten-free option: Use a quality 1:1 gluten-free flour with xanthan gum. Add a tablespoon of milk if the dough seems stiff.
• Dairy-free: Swap in unsweetened plant milk and vegan butter. Check that your powdered sugar is suitable for your diet.

FAQ

Can I make the dough the night before?

Yes.

After kneading, let the dough rise for 30–45 minutes, then cover and refrigerate overnight. Bring to room temperature, roll, cut, and proceed with the second rise.

How do I know when the dough is kneaded enough?

It should feel smooth and elastic, and a small piece stretched between your fingers should form a thin “windowpane” without tearing. If it still tears easily, knead a couple more minutes.

What if I don’t have a doughnut cutter?

Use a 3-inch round cutter or a drinking glass, and a 1-inch cap or small cutter for the centers.

Even a small bottle cap works in a pinch.

Can I air-fry these?

You can, but the texture will be closer to baked. Brush shaped doughnuts with a little oil and air-fry at 350°F (175°C) for 5–7 minutes, flipping once, then glaze.

My glaze looks dull. What happened?

If the glaze is too thin, it can soak in and lose shine.

Whisk in more powdered sugar and dip when the doughnuts are just slightly warm. Let them set on a rack.

Why are my doughnuts greasy?

Likely cool oil or overcrowding. Keep the oil at 350°F, fry in small batches, and let the oil return to temp between rounds.

Can I use frozen strawberries?

Absolutely.

Thaw and drain excess liquid, then puree. You may need a bit more powdered sugar to balance the extra moisture.

How do I keep the holes from burning?

They cook very quickly. Fry in small batches for about 30 seconds per side and watch closely.

Toss in glaze or powdered sugar after draining.

Wrapping Up

Strawberry Iced Doughnuts bring together a soft, yeasted crumb and a fresh, fruity glaze that feels special without being fussy. With a few simple steps and steady oil temperature, you’ll get bakery-style results at home. Keep the glaze thick, let the dough rise fully, and enjoy them warm while the icing is just set.

It’s a sweet, bright treat that’s hard to beat any day of the week.