Instructions

Prepare the Donuts: Begin by preheating your oven to 325°F (163°C). Lightly grease a donut pan (or muffin pan) with non-stick spray and set it aside. In a large mixing bowl, combine the flour, sugar, and baking powder. In a separate smaller bowl, whisk together the yogurt, milk, egg, vanilla extract, and melted butter. Gradually incorporate the wet ingredients into the dry ingredients, stirring just until combined. Be cautious not to overmix.

Bake the Donuts: Transfer the donut batter into a pastry bag fitted with a large round tip, or alternatively, use a Ziploc bag with a corner cut off. Pipe the batter into the donut cavities, filling them about two-thirds full. Bake for 8 to 11 minutes, or until the donuts are golden brown and spring back when touched. They should be fully set by this point, and my batch took exactly 10 minutes.

Cool and Frost: Allow the donuts to cool for about 5 minutes before removing them from the pan. For the frosting, dip each donut into the strawberry glaze 1 to 3 times, depending on the desired thickness of the frosting. If desired, finish by sprinkling with red decorative sprinkles.

Make the Frosting: Slice the strawberries and blend them with the strawberry jam until smooth. Gradually mix in the sifted confectioners’ sugar, adding more until the frosting reaches your desired consistency and color. For a thicker frosting, use up to 2 cups of sugar. These donuts are best enjoyed immediately, but leftovers can be kept covered at room temperature for up to two days.