Quick Strawberry Mini Donuts. They are still incredibly delicious but are also pretty healthy. I made them with 100% whole wheat, reduced the sugar, and reduced the fat. I would say this makes them a better option than the traditional fried donut, although I love those too.
Another cool thing about these donuts is I used fresh strawberries in them. I love the flavor and moisture it gives. You will want to chop these up into smaller chunks though. These donuts are too small for bigger chunks.
Whole Wheat Flour
I used a whole wheat pastry flour from Farm Fresh Wheat in Washington. It is a great family-owned generational farm. They grow soft winter wheat, which is perfect for baked goods like this. The wheat was ground in my Nutrimill, which I am not sure I could live without. So, mix your dry ingredients in a separate bowl.
Making The Quick Strawberry Mini Donut Batter
One secret I have found for tender whole wheat baked goods is adding a little Greek yogurt or sour cream. I prefer the nonfat plain Greek yogurt myself, but either will do. Not only do these products keep the baked good tender, but also add in moisture too. Perfect for keeping whole grain baked goods from drying out. Combine all your wet ingredients in another bowl.
Mix your wet and dry together, making sure to not overmix. One of the struggles people have with whole wheat baked goods is they are tough, a lot of that can be avoided by simply not overmixing! So, only mix until things are just barely combined. Then add in your strawberries and mix gently again.
Preparing The Quick Strawberry Mini Donuts For Baking
You can always scoop in your batter, but I find it easiest to use Wilton disposable bags. Not an ad, I just have used them forever and trust them. Pipe them about 3/4 the way full.
You can easily use these in a regular size donut pan, but there is just something I love about the mini size!. These are the ones I use here.
Baking The Quick Strawberry Mini Donuts
Another tip I have for ensuring awesome whole wheat baked good is to not over-bake. Every baked good will continue to bake even after it is removed from the heat source. This is called carry-over cooking. The residual heat in the food will continue to cook it after it is out. This is really important in whole wheat baked goods as the wheat absorbs more moisture. If you pull them from the oven when they are perfectly baked, they will continue to bake and dry out. To avoid this, I pull them out when they are SLIGHTLY under-baked. Let them sit in the pan for about 2-3 minutes then carefully remove.
The Strawberry Glaze
I love to use a strawberry cream cheese glaze for these donuts. Why cream cheese? I love how thick it makes the glaze and the flavor as well. Another secret is I use freeze-dried strawberries. They give the most beautiful color and flavor. Dip once or twice, depending on how thick you want the glaze.
The Finished Quick Strawberry Mini Donut
Sprinkling a touch of crushed freeze-dried strawberries is all you need to finish these mini donuts off. Simple, right. You can also use your favorite sprinkle if you prefer.
So, if you are looking for a healthier option, these Quick Strawberry Mini Donuts should totally be it!
Are you looking for other mini donut recipes? I would love to share a few with you!
- How about Strawberry Lime? I love these!
- These Pumpkin Donuts With A Maple Glaze are also the bomb.
- The flavor combo of my Mango Strawberry Donuts is also one your will love!
Strawberry Mini Donuts
- 1 1/2 cups whole wheat pastry flour You can use any whole wheat flour you choose, but I love the lower protein pastry flour for this.
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup neutral oil I used canola, but you can use oil of choice. You can also use melted butter,but these are much more tender with oil.
- 2 eggs
- 1/3 cup plain greek yogurt I used a nonfat plain Greek yogurt, you can always sub in sour cream if you prefer.
- 1 teaspoon vanilla
- 1/4 cup almond milk
- 2/3 cup strawberries, fine dice or pulse in the food processor like I did.
Cream Cheese Glaze
- 2 ounces cream cheese, softened I used a lowfat cream cheese
- 1 cup powdered sugar
- 1/3 cup finely ground freeze dried strawberries These are easy to find in most grocery stores with a good food selection.
- 1/2 teaspoon vanilla
- milk to consistency I am not putting an amount on here as this will depend on how thick you like your glaze.
- crushed freeze-dried strawberries for topping
- Preheat oven to 350 degrees.Prep your mini donut pans by spraying. The cavities are so small, you can brush them with melted butter, but it is kind of a pain! Spraying them is so much easier. Set your 2 pans aside. If you have 3 pans, use them. I only have 2, so I used the excess batter I had for mini muffins. Set pans aside.Combine flour, baking soda and salt in a small bowl and set aside. In another bowl combine the sugar and oil, mix. Add eggs, vanilla, Greek yogurt, and almond milk. Mix to combine. I like to mix this with a whisk, to ensure eggs are mixed well. Dry ingredients are next. At this point I switch to a spatula to fold the rest in. You don't want to over mix. Last is the strawberries. Again, fold to combine. Now, you have a coupe choices for filling the donut cavities.You can spoon it in, this is pretty tricky, especially with mini donut pans. Or you can pipe it in like I did. For me, this is so much more simple. I use a disposable bag, as I don't really like to wash them out. Fill the cavity just below the top. They will rise plenty. Place in oven.Now, be mindful of them, they bake QUICKLY. Mine have taken anywhere from 6-9 minutes. With whole wheat baked goods, you want to pull them out before the donut has baked completely. Every baked food has something called carry over cooking. This means the food will continue to cook even after it is removed from the heat source. This is very important to remember with whole wheat baked goods as they absorb more moisture then all purpose flour baked goods. If you bake them all the way in the oven, when you pull them out and they continue to bake, it will dry them out. So, here is how I gauge them. I like to pull them out when the very inside is a touch underdone. You can tell, by lightly pressing the top of the donut. If it feels SLIGHTLY under baked, you are good. Remove from pan by inverting and lightly tapping on a cooling rack.
Cream Cheese Glaze
- Whole donuts are cooling, prep your glaze.Combine ingredients in a medium sized bowl. Add about 2 tablespoons of milk to begin. Mix on high speed until ingredients are combined . I used a hand mixer here, but you can use a stand mixer or even mix by hand. Now, you will add milk according to how thin or thick you want your glaze to be. I like mine pretty thick, so I think I added about 1/4 cup milk all together. If you want more, or less, feel free to do it. Now, turn the donuts upside down and dip into the glaze. Make sure and coat it well. Turn right side up and continue with the other donuts. If you want to make these Valentine's themed, do like I did and sprinkle with a few Valentine's sprinkles. That's it!Now, sit back and enjoy. You deserve these!
You don’t. I use it for health and flavor. If you choose not to use whole wheat flour, no problem. Just use 2 cups all-purpose flour plus 1 tablespoon.
You can! I would leave them whole. You will need about 1 cup.
No! Another simple glaze for this recipe is, 1/3 cup finely ground freeze-dried strawberries, 2 cups powdered sugar, 1/2 teaspoon vanilla, then milk to the consistency you are looking for.