You know that feeling when a donut is practically screaming your name? Eating it isn’t just a choice; it’s a matter of culinary self-defense. You simply cannot resist.
That is exactly how we feel about these super light, fluffy Strawberry Donuts with Labneh-Rosewater Glaze. Honestly, they are a total game-changer!
Calling all strawberry lovers: these donuts are packed with juicy strawberries inside and topped with even more fresh berries on out. I’ve created a lighter version for you—they only contain 3 tablespoons of sugar and are baked right in the oven, not fried.
WHY YOU’LL LOVE THIS QUICK & EASY DONUT RECIPE
- Lightning Fast: The batter comes together in a flash, and they bake in just 10 minutes. Seriously, how fast is that?
- Lighter & Healthier: Baked, not fried, and naturally sweetened with fruit and just a touch of sugar.
- foolproof: All you need is a donut baking pan*. I bought mine a few years ago, and it’s still one of my favorite kitchen tools!
THE ULTIMATE LABNEH-ROSEWATER GLAZE
Once the donuts have cooled down, it’s time for the magic happen: dipping them into a floral Labneh-Rosewater Glaze, beautifully marbled with a vibrant, fruity strawberry puree.
Here is my pro-tip: dip them multiple times!
Unlike traditional sugar frosting, this glaze doesn’t harden into a stiff shell. Instead, it gently sinks right into the sponge, making the strawberry donuts incredibly moist and tender.
A quick baker’s note: Don’t be alarmed if your batter feels a bit sticky and thick before baking. That is completely normal! As they bake, the juicy strawberries will burst and work their magic, creating the perfect fluffy texture.
Not only does this glaze look absolutely sensational, but it also smells heavenly and tastes delightfully fresh with a subtle, elegant floral note. For the absolute best flavor and texture, make sure to enjoy these beauties on the very same day they are made.
WHAT IS LABNEH?
If you’ve never heard of labneh before, don’t worry! I’ve got you covered with a full explanation and an easy recipe right here.
CRAVING MORE STRAWBERRY & LABNEH INSPIRATION?
If you love this flavor combination as much as I do, you definitely need to check out these delicious recipes:
- Ultimate Strawberry Monstershake
- Summer pudding with labneh and orange blossom water
- Labneh Cheesecake with Rhubarb-Strawberry Compote
- Oriental Picnic with Rose-Pistachio Labneh Balls
- Yogurt Cream with Baked Strawberries
- Morabay-e Toot Faranghi – Low Sugar Strawberry Jam
- Strawberry Tabbouleh with Feta
- Classic Eton Mess
- Pistachio-Rose Cream Swiss Roll
- Shirini Napoleoni (Persian Napoleon Cake)
- Strawberry Yogurt Popsicles
- Green Strawberry Smoothie
DOUGHNUT VS DONUT – WHAT’S THEE REAL DIFFERENCE?
Have you ever wondered why it’s sometimes spelled “doughnut” and other times “donut”?
The original name, doughnut, comes from the combination of “dough” and “nut” (which used to refer to a small, round cake or pastry). While the traditional British English spelling is still doughnut, the Americans simplified it over time, giving us the shorter, modern spelling donut. Today, both are widely accepted, but “donut” has definitely taken over the internet!
Classic donuts are essentially ring-shaped pastries made from a soft yeast dough that is deep-fried to golden perfection and finished with a sweet glaze.
However, since many people prefer a lighter option these days, baked donuts have become incredibly popular! Instead of yeast dough, they are made with a quick cake batter and baked right in the oven using a special donut baking pan*. Want to make it even easier? You can also grab a compact countertop donut maker* to whip up a batch of fresh, warm donuts in just a few minutes.
HAPPY NATIONAL DONUT DAY!
Happy Donut Day! Did you know that every year, the first Friday in June is officially celebrated as National Donut Day?
I actually discovered this fun food holiday through Zora over at the lovely blog 1x umrühren bitte aka Kochtopf.me. Since then, I’ve joined the celebration multiple times alongside a fantastic group of fellow food bloggers, resulting in a huge collection of mouthwatering donut recipes every single year.
Over the years, I’ve baked up some incredible treats for this event. Some of my absolute favorites include my
- rich Baked Brownie Donuts and
- sweet, aromatic Persian-Style Mini Donuts in Syrup.
- Persian Love Donuts: The perfect romantic treat for Valentine’s Day.
- Pumpkin Donut Ghosts & Monsters: Spooky, delicious fun for Halloween.
- Sfenj – Moroccan Doughnuts
There are so many different ways to make donuts, and each one is more delicious than the last! Take a look around, get inspired, and click through the different recipes to find your next favorite. Have fun baking, and enjoy your sweet treats!
1x umrühren bitte aka kochtopf Chocolate Chips Donuts aus dem Ofen
Dinkelliebe | Backblog Foodblog Genussblog Doughnuts mit Erdbeerglasur
Backmaedchen 1967 Cinnamon Donuts
feiertaeglich Vanille-Donuts aus dem Backofen mit Schoko-Glasur
Linal’s Backhimmel Tonakbohne Donuts mit Himbeer Glasur
homemade & baked Holunder Donuts mit Holunderguss aus dem Ofen
STRAWBERRY DONUT & GLAZE INGREDIENTS
INGREDIENTS FOR THE BAKED STRAWBERRY DONUTS
125 g (1 cup) all-purpose flour
3 tbsp sugar
1 tsp baking powder
½ tsp salt
3 tbsp milk
1 large egg
½ tsp vanilla extract*
3 tbsp sunflower oil (or any neutral vegetable oil)
60 g ( ½ cup) fresh strawberries, finely diced
INGREDIENTS FOR THE LABNEH-ROSEWATER GLAZE
100 g (3.5 oz) Labneh (strained yogurt, check out my easy homemade recipe)
125 g (1 cup) powdered sugar (confectioners’ sugar)
1 tbsp rosewater* (optional, for a lovely floral twist)
INGREDIENTS FOR THE QUICK STRAWBERRY PUREE
125 g ( 1 cup) small strawberries
1 tbsp sugar
1 tsp lemon juice
INGREDIENTS FOR THE PERFECT TOPPING
9 fresh strawberries, halved
STEP-BY-STEP STRAWBERRY DONUT INSTRUCTIONS
1. Bake the Strawberry Donuts
Prep the Oven & Pan:
Preheat your oven to 160°C (approx. 325°F). Lightly grease your donut baking pan* with a little bit of sunflower oil.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Whisk the Wet Ingredients:
In a separate bowl, use a hand mixer to blend the milk, egg, vanilla extract*, and sunflower oil until smooth.
Combine:
Add the dry ingredient mixture to the wet ingredients and mix well until a smooth batter forms. Gently fold in the finely diced fresh strawberries.
Bake:
Divide the batter evenly into your donut pan. Bake for 10 minutes. Once done, remove from the oven and let them sit in the pan for another 10 minutes. Carefully tip them out onto a wire cooling rack to cool completely.
2. Whip Up the Glaze & Puree
The Labneh-Rosewater Glaze:
In a small bowl, thoroughly mix the Labneh, powdered sugar, and optional rosewater* until it forms a smooth, glossy glaze.
The Quick Strawberry Puree:
Combine the strawberries, sugar, and lemon juice. Puree until smooth using a blender*, or simply mash them with a fork and press the mixture through a fine-mesh sieve for a silky-smooth texture.
3. The Grand Finale: Assembly & Decoration
Now it’s time to create that beautiful, bakery-style marble effect!
Create the Marble Swirl:
Drizzle about half of your strawberry puree over the top of the Labneh glaze. Take a wooden skewer* and gently swirl it through the puree to create a gorgeous marbled pattern.
Dip the Donuts:
Dip the top half of each cooled donut into the marbled glaze, turning it slightly to get an even coat. Lift it out and place it back on the wire rack to let any excess drip off.
The Final Touch:
Garnish each glazed donut with fresh strawberry halves.
Serve your stunning creation with any leftover glaze and strawberry puree on the side, or place one right on top of your Strawberry Monster Shake!
Befarmayid
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Strawberry Donuts with Labneh-Rosewater Glaze
Strawberry donuts in a "light" version, and filled with juicy strawberries.
Ingredients
STRAWBERRY DONUT & GLAZE INGREDIENTS
INGREDIENTS FOR THE BAKED STRAWBERRY DONUTS
- 125 g (1 cup) all-purpose flour
- 3 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 3 tbsp milk
- 1 large egg
- ½ tsp vanilla extract
- 3 tbsp sunflower oil or any neutral vegetable oil
- 60 g (1/2 Cup) fresh strawberries , finely diced
INGREDIENTS FOR THE LABNEH-ROSEWATER GLAZE
- 100 g (3,5 oz) Labneh (strained yogurt—check out my easy homemade recipe)
- 125 g (1 cup) powdered sugar (confectioners’ sugar)
- 1 tbsp rosewater optional, for a lovely floral twist
INGREDIENTS FOR THE QUICK STRAWBERRY PUREE
- 125 g (1 cup) small strawberries
- 1 tbsp sugar
- 1 tsp lemon juice
INGREDIENTS FOR THE PERFECT TOPPING
- 9 fresh strawberries halved
Instructions
STEP-BY-STEP STRAWBERRY DONUT INSTRUCTIONS
-
Prep the Oven & Pan:
-
Preheat your oven to 160°C (approx. 325°F).
-
Lightly grease your donut baking pan with a little bit of sunflower oil.
-
Mix the Dry Ingredients:
-
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
-
Whisk the Wet Ingredients:
-
In a separate bowl, use a hand mixer to blend the milk, egg, vanilla extract*, and sunflower oil until smooth.
-
Combine:
-
Add the dry ingredient mixture to the wet ingredients and mix well until a smooth batter forms. Gently fold in the finely diced fresh strawberries.
-
Bake:
-
Divide the batter evenly into your donut pan. Bake for 10 minutes.
-
Once done, remove from the oven and let them sit in the pan for another 10 minutes.
-
Carefully tip them out onto a wire cooling rack to cool completely.
Whip Up the Glaze & Puree
-
The Labneh-Rosewater Glaze:
-
In a small bowl, thoroughly mix the Labneh, powdered sugar, and optional rosewater until it forms a smooth, glossy glaze.
-
The Quick Strawberry Puree:
-
Combine the strawberries, sugar, and lemon juice. Puree until smooth using a blender, or simply mash them with a fork and press the mixture through a fine-mesh sieve for a silky-smooth texture.
The Grand Finale: Assembly & Decoration
-
Create the Marble Swirl:
-
Drizzle about half of your strawberry puree over the top of the Labneh glaze.
-
Take a wooden skewer and gently swirl it through the puree to create a gorgeous marbled pattern.
-
Dip the Donuts:
-
Dip the top half of each cooled donut into the marbled glaze, turning it slightly to get an even coat.
-
Lift it out and place it back on the wire rack to let any excess drip off.
-
The Final Touch:
-
Garnish each glazed donut with fresh strawberry halves.
Recipe Notes
Serve your stunning creation with any leftover glaze and strawberry puree on the side, or place one right on top of your Strawberry Monster Shake!
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Sign up for my newsletter, and I’ll email you my latest recipes, travel reports, and trends once or maybe 2x a week for free.