Imagine biting into a donut that's fluffy, tender, and bursting with real strawberry flavor—sounds like a dream, right? This Strawberry Glazed Donuts Recipe brings exactly that to your kitchen, with a special tangzhong dough and vibrant strawberry glaze that you'll want to make again and again.

Four round donuts with rough, golden-brown sides coated in sugar are placed on torn brown parchment paper. Each donut has a thick layer of pink glaze on top, with small red strawberry pieces scattered over the glaze. The donuts rest on a wooden surface with a few stray strawberry bits nearby. Two glass bottles filled with white milk are in the blurred background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Glazed Donuts Recipe
Top Tip
How to Serve Strawberry Glazed Donuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Glazed Donuts Recipe

Why You'll Love This Recipe

I’ve been obsessed with homemade donuts for years, and these strawberry ones really raised the bar. The tangzhong method makes the dough unbelievably soft and pillowy, while the freeze-dried strawberry powder adds an authentic, tangy sweetness that fresh strawberries just can’t replicate in a glaze. Plus, frying with the parchment squares is such a clever trick!

Unique Tangzhong Dough: This water-roux method keeps the donuts incredibly moist and airy.
Freeze-Dried Strawberry Magic: The powder infuses the dough and topping with vibrant strawberry flavor without extra moisture.
Perfect Frying Technique: Using parchment squares ensures easy handling and a flawless golden crust.
Versatile for Any Occasion: These donuts shine at breakfast, brunch, or even as a dessert treat.

Ingredients & Why They Work

Before you start, it’s best to gather everything and pay close attention to the freeze-dried strawberry powder—it’s the secret star! If you can’t find it ground, just blitz freeze-dried strawberries yourself for that intense pink color and flavor.

Flat lay of a small white ceramic bowl filled with clear water, a small white ceramic bowl holding white bread flour, a few tablespoons of granulated sugar lightly heaped in a white ceramic dish, a whole large brown egg with a clean shell, a small white ceramic bowl of pale pink freeze-dried strawberry powder, a few tablespoons of unsalted butter in a solid stick form, a small white ceramic bowl of whole milk, a small white ceramic bowl filled with fine sea salt crystals, a small white ceramic bowl with neutral cooking oil, a small white ceramic bowl filled with powdered sugar, and some whole freeze-dried strawberries scattered neatly, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: For making the tangzhong paste that gives the dough its soft texture.
Bread Flour: I use this for its higher protein content, which develops great gluten for that perfect chew.
Granulated Sugar: Sweetens the dough and helps with browning during frying.
Instant Yeast: For a reliable, quick rise and fluffy crumb.
Fine Sea Salt: Balances the sweetness and enhances flavor.
Whole Milk: Adds richness and tenderness.
Egg: Protein and moisture help boost structure and color.
Freeze-Dried Strawberry Powder: Imparts vibrant color and that unmistakable strawberry zing.
Unsalted Butter: For richness and a tender crumb.
Neutral Oil (Canola, Vegetable, or Avocado): Ideal for frying because it won’t overpower the delicate strawberry flavor.
Powdered Sugar: Base for the sweet strawberry glaze.
Extra Freeze-Dried Strawberries: For garnish and a little added crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Strawberry Glazed Donuts Recipe is how easy it is to customize according to your tastes or dietary needs. Let your creativity shine and make these donuts truly your own!

Variation: For a vegan-friendly twist, swap the whole milk with any plant-based milk and replace the butter with a vegan butter alternative. The tangzhong method still works beautifully, giving you fluffy, tender donuts that everyone can enjoy.
Seasonal Touch: Add a teaspoon of lemon zest in the glaze for a fresh citrus pop that complements the strawberry flavor wonderfully — perfect for spring and summer mornings!
Flavor Boost: Mix a handful of finely chopped white chocolate into the glaze or sprinkle on top for an indulgent finish that pairs so well with the fruity glaze.
Spice It Up: A pinch of ground cinnamon or nutmeg in the dough adds warm, cozy notes — wonderful for cooler months when you crave something comforting.

Step-by-Step: How I Make Strawberry Glazed Donuts Recipe

The image shows two doughnuts stacked on a white marbled surface, each covered with a smooth pink glaze that drips down the sides. The top doughnut has a large bite taken out, revealing a soft, airy inside with a light brown color. Small red crumbles are scattered on top of both doughnuts, adding texture and color contrast. In the background, a blurred glass container with milk can be seen against a dark backdrop. The overall look is warm and inviting, focusing on the doughnuts' textures and colors. photo taken with an iphone --ar 2:3 --v 7

Step 1: Master the Strawberry Powder and Tangzhong

Start by grinding 1 ½ bags of freeze-dried strawberries into a fine powder—this is what gives the dough and the glaze their vibrant strawberry essence. Set the remaining half bag aside for garnish. Then, whisk together water and bread flour in a small saucepan over medium heat and keep stirring for about 4 to 5 minutes until it thickens to a smooth paste. This tangzhong is your secret to irresistibly fluffy donuts, so let it cool completely before moving on.

Step 2: Mix and Knead the Dough

In your stand mixer bowl, combine bread flour, sugar, instant yeast, and salt. Add the room temperature milk, the egg, and the cooled tangzhong. Knead the mixture on low speed for 2 minutes until it forms a rough dough. Next, add the freeze-dried strawberry powder and knead until the dough turns a lovely pale pink - this step ensures the strawberry flavor is infused throughout. Begin adding the butter one tablespoon at a time, making sure each addition is fully worked in. Then crank up the speed to medium and knead for 12 minutes until the dough feels soft, elastic, tacky, and passes the classic windowpane test — it should stretch thin without tearing.

Step 3: Let the Dough Rest and Prepare for Shaping

Shape the dough into a smooth ball, cover it, and let it rest for 30 minutes to relax the gluten. Meanwhile, cut nine parchment paper squares about 4 to 5 inches wide — these will go under each donut during frying and keep things tidy.

Step 4: Shape and Proof Your Donuts

On a lightly floured surface, roll your dough out to about ¾-inch thickness. Use your donut cutter to punch out your donuts, then gently reroll the scraps up to two times to maximize yield. Place each donut on a parchment square on a baking tray, cover loosely, and let them proof for 60 to 75 minutes until nicely puffed and roughly doubled in size. Remember, if your kitchen is cool, this might take a bit longer — patience here really pays off!

Step 5: Heat the Oil and Fry with Care

Halfway through proofing, start heating 3 to 4 inches of neutral oil (canola, vegetable, or avocado) in a heavy-bottomed pot to 340°F. Keep your thermometer handy to maintain the oil temperature between 330°F and 350°F—this balance ensures a golden, light donut rather than greasy or burnt. When ready, drop two donuts at a time into the hot oil, parchment and all. After 5 to 10 seconds, carefully remove the parchment. Fry each donut for 2 ½ minutes total, flipping halfway through so both sides turn beautifully golden. Transfer your donuts to a wire rack set over a baking sheet to cool completely. This step is crucial: cool donuts absorb less glaze and stay perfectly tender inside.

Step 6: Coat with Strawberry Sugar and Glaze

Mix granulated sugar with freeze-dried strawberry powder for that extra touch of sweetness and subtle crunch. Roll just the sides of your cooled donuts in this strawberry sugar—this keeps the tops smooth for glazing. Whisk together powdered sugar, more strawberry powder, and room temperature water until your glaze is thick yet able to flow smoothly. Spoon the glaze generously over each donut, then sprinkle on your reserve freeze-dried strawberries for a pretty, irresistible finish. Let the glaze set for a few minutes, and then dig in!

Top Tip

Mastering the Strawberry Glazed Donuts Recipe is all about attention to detail — especially when it comes to dough texture and frying temperature. Here are a few friendly pointers that helped me get those perfect fluffy, pink donuts every time.

Keep an Eye on Oil Temperature: I learned the hard way that maintaining the oil between 330°F and 350°F is key. Too hot, and the donuts brown unevenly; too cool, and they soak up oil and turn greasy.
Nail the Windowpane Test: Don’t rush the kneading! If your dough stretches thin without tearing, it means gluten development is spot on — which gives you that soft, elastic donut texture.
Use Fresh Freeze-Dried Strawberry Powder: Grinding your own strawberry powder from freeze-dried strawberries gives the freshest flavor and most vibrant pink color. Pre-ground can work but might be less intense.
Don’t Skip the Rest: Letting the dough rest and proof fully really makes the difference. It might take up to 75 minutes, especially in a cooler kitchen, but the puffiness is worth the wait.

How to Serve Strawberry Glazed Donuts Recipe

The image shows a close-up view of light pink dough inside a clear glass mixing bowl. The dough has a smooth, slightly sticky texture with a few small red specks scattered throughout. A metal dough hook is partially submerged in the dough, resting against the bowl's side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

The freeze-dried strawberry garnishes add a delightful crunch and pop of color that perfectly complements the smooth glaze. You can also sprinkle crushed freeze-dried strawberries or even a dusting of powdered sugar for extra whimsy. For a little indulgence, try adding a few mini white chocolate chips or edible flower petals to turn these donuts into a conversation starter.

Side Dishes

Pair these strawberry glazed donuts with your morning favorites like a rich latte, fresh squeezed orange juice, or a fruity iced tea. For brunch, a light mixed green salad dressed with lemon vinaigrette or a bowl of fresh berries balances the sweetness. And if you’re serving as dessert, a scoop of vanilla ice cream or a dollop of whipped cream makes a lovely companion.

Make Ahead and Storage

Storing Leftovers

Once your strawberry glazed donuts have cooled and the glaze is set, store them in a container with a loosely placed lid. This helps prevent too much moisture buildup while keeping the donuts soft and fresh. They’ll stay delicious for up to two days — perfect for quick breakfasts or treats.

Freezing

If you want to save your donuts longer, freeze them unglazed first by wrapping each donut tightly in plastic wrap, then placing them in an airtight freezer bag. You can freeze for up to one month. When ready to enjoy, thaw at room temperature and apply the strawberry glaze fresh.

Reheating

To reheat a donut, pop it in the microwave for about 10 to 15 seconds — just enough to warm through without melting the glaze too much. If you prefer a slightly crisp exterior, you can warm it quickly in a 350°F oven for 3-4 minutes instead.

Frequently Asked Questions:

Can I use regular strawberries instead of freeze-dried strawberry powder?

Fresh strawberries contain a lot of moisture, which would alter the dough texture and frying process. Freeze-dried strawberry powder adds intense flavor without adding liquid, making it ideal for this recipe.

What if my dough doesn’t pass the windowpane test?

If your dough tears when stretched, it likely needs more kneading. Continue kneading for a few more minutes until the dough is smooth and elastic enough to stretch thin without breaking.

How do I know when the donuts are properly proofed?

The donuts should look puffy and almost doubled in size. When gently pressed, they should slowly spring back. If your kitchen is cool, give them extra time — up to 75 minutes or more.

Can I make these donuts vegan?

This recipe uses egg, milk, and butter, which are not vegan. To make a vegan version, you’d need suitable substitutes like plant-based milk, egg replacer, and vegan butter, but the texture and flavor will vary. Experimenting with these alternatives might require adjustments.

Final Thoughts

Baking these Strawberry Glazed Donuts is such a joyous experience — from the beautiful pink dough flecked with vivid strawberry flavor, to the satisfying sizzle in the oil, and finally, the bright, sweet glaze that tops each treat. It’s a little bit of homemade magic that brings warmth and happiness to your kitchen. I hope you enjoy every bite just as much as I do!