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Glazed Strawberry Doughnuts

These delicious strawberry doughnuts will make any breakfast special.
Servings: 24
Author: Lisa Douglas, adapted from Mary's recipe



  • 2 cups organic flour
  • 2/3 cup organic sugar
  • 2 tsp baking powder
  • 2 tbsp cinnamon
  • 2/3 cup milk of your choice almond is REAL good with this
  • 2 eggs
  • 2 tbsp melted organic butter
  • 3-4 cups of large frozen strawberries pureed with 4 tsp natural strawberry jam or spread and 2 tsp of lime juice
  • 2 tbsp pure maple syrup
  • Few drops of natural red food coloring optional



  • Preheat oven to 425 degrees.
  • Grease two 6-doughnut pans with cooking spray.

To make doughnuts:

  • Combine and whisk together the dry ingredients in a large bowl.
  • Create a well (or hole) in the center of the dry ingredients with your spoon; add in milk, egg, butter, and maple syrup. (If adding food coloring, add in it at this time. Red food coloring will make it pink. Using all-natural ingredients, such as I do, the result is not as pink without the addition of coloring.)
  • Stir ingredients gently together, starting with the center, until ingredients are well combined.
  • In a blender or food processor, combine frozen strawberries, jam or spread, and lime juice and blend until well combined. (Note: this frozen mixture makes a WONDERFUL frozen treat for snack or dessert!)
  • Gently stir the frozen strawberry mixture into the flour mixture, a little at a time. Please note, batter should be wet, but not runny, so test with a spoon after each time adding strawberries in.
  • Once desired consistency has been achieved, spoon dough into doughnut pans, or pipe into pan using a pastry bag or plastic bag with a hole snipped. (I prefer spooning it in because there is less waste.)
  • Bake for 7-9 minutes or until doughnuts spring back when touched.
  • Turn onto a cooling rack to cool completely before frosting.
  • Continue preparing doughnuts until all batter has been used.

To make icing/glaze:

  • While doughnuts are cooling, place parchment paper under cooling rack.
  • Stir all ingredients together into a medium-sized bowl (large cereal bowl) until smooth. (Note: have extra powdered sugar on hand in case you need a thicker consistency as I did. I actually used approximately 3.5 cups)
  • When doughnuts are cooled completely, dip one end into glaze, flipping and dipping the other end.
  • Place dipped doughnuts back onto cooling rack, letting excess glaze drip onto parchment paper.
  • Let glaze set at least 20-30 minutes, until glaze has hardened enough to not stick to fingers when handled.