Want the joy of strawberry donuts without all the cutting, frying, and baking? This fluffy, sweet, and delicious bread is the perfect shortcut. Maybe you started making strawberry donuts and got tired halfway through rolling out dough and cutting rings. This recipe is the perfect use for the leftover dough and glaze!

Let's talk about the recipe!

Ingredients

For the Dough

• Flour
• Salt
• Active dry yeast
• Butter
• Honey
• Vanilla
• Whole milk
• Olive oil
• Eggs
• Chopped strawberries

For the Glaze

• Chopped strawberries
• Milk
• Powdered sugar
• Vanilla

Make the Dough

In the bowl of a stand mixer, combine flour, salt, yeast, butter, and honey. Whisk to combine and make a well in the center. Blend the vanilla, milk, olive oil, eggs, and strawberries in a blender. Pour into the well in the dry ingredients and knead with a dough hook for 10-15 minutes. Allow to rest until nearly doubled in size, 1-2 hours.

It's hard to give an exact resting time for the dough because it depends heavily on the temperature of your environment! My house was about 68f, and it took about 90 minutes. If you live in a really warm climate, this process could be quick and you may want to watch for over-proofing. If your environment is frigid, this could take a while!

Don't worry if the dough is quite soft and sticky, it should be!

Braid the Dough

Sprinkle flour on the dough, a long stretch of baking paper on a flat surface, and your hands. Using a rolling pin, roll out the dough on the rolling paper until 1/2 inch thick. Spread half of the glaze over the dough in an even layer. Roll the dough into a long tube, as if making cinnamon rolls. Cut the tube into 3 strips long ways, and proceed to cross the strips over each other, alternating left-over-middle and right-over-middle until a braided loaf forms. Grease a loaf pan and line it with baking paper. Place the braid into the pan and allow to rest for 1 hour. In the meantime, preheat the oven to 350f. Bake the loaf for 45 minutes, or until lightly browned, risen, and cooked through. Allow to cool slightly before glazing with the remaining glaze, slicing, and serving.

This process looks a little lengthy and complicated, but it's similar to making cinnamon rolls. You just cut it long ways instead of into coins, and then twist the strips! It's going to get a little messy here because of the glaze on the inside, so be prepared.

Strawberry Donut Bread

Download the recipe here

Servings: 12

Active time: 1 hour

Total time: 4 hours

Ingredients:

For the Dough

• 3 cups flour
• 1/2 Tbsp salt
• 1 1/4 tsp active dry yeast
• 4 Tbsp butter, room temperature, chopped
• 2 tbsp honey
• 1 Tsp vanilla
• 1 cup whole milk
• 1 Tbsp olive oil
• 1 egg
• 1/2 cup chopped strawberries

For the Glaze

• A small handful of chopped strawberries
• 1 1/2 Tbsp milk
• 1 cup powdered sugar
• 1/2 tsp vanilla

Method:

1. In the bowl of a stand mixer, combine flour, salt, yeast, butter, and honey. Whisk to combine and make a well in the center.
2. Blend the vanilla, milk, olive oil, eggs, and strawberries in a blender. Pour into the well in the dry ingredients and knead with a dough hook for 10-15 minutes. Allow to rest until nearly doubled in size, 1-2 hours.
3. Sprinkle flour on the dough, a long stretch of baking paper on a flat surface, and your hands. Using a rolling pin, roll out the dough on the rolling paper until 1/2 inch thick.
4. Spread half of the glaze over the dough in an even layer. Roll the dough into a long tube, as if making cinnamon rolls. Cut the tube into 3 strips long ways, and proceed to cross the strips over each other, alternating left-over-middle and right-over-middle until a braided loaf forms.
5. Grease a loaf pan and line it with baking paper. Place the braid into the pan and allow to rest for 1 hour. In the meantime, preheat the oven to 350f.
6. Bake the loaf for 45 minutes, or until lightly browned, risen, and cooked through. Allow to cool slightly before glazing with the remaining glaze, slicing, and serving.

See Nutrition Info

Nutrition Facts
Servings: 12
Amount per serving
Calories	220
% Daily Value*
Total Fat 6g	8%
Saturated Fat 2.9g	15%
Cholesterol 27mg	9%
Sodium 37mg	2%
Total Carbohydrate 37.6g	14%
Dietary Fiber 1g	4%
Total Sugars 13.5g
Protein 4.1g
Vitamin D 7mcg	37%
Calcium 19mg	1%
Iron 2mg	9%
Potassium 64mg	1%

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About the Author

Hi! I'm Alexandra Massengale, and I've been cooking and baking for over 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and heart happy, without putting any food off limits or making you feel guilty for loving delicious things.

By Alexandra Massengale