Strawberry–Buttermilk Fōnuts

  • Serves

    makes about 1 1/2 dozen


This recipe is from Waylynn Lucas' Los Angeles-based, oven-baked donut shop called Fōnuts. This recipe first appeared in our March 2013 issue along with Michael Krondl's story Donut Renaissance.


  • 1 14 cups (5 oz.) all-purpose flour, sifted
  • 34 cup sugar
  • 12 tsp. baking soda
  • 12 tsp. kosher salt
  • 23 cup canola oil, plus more for greasing
  • 12 cup buttermilk
  • 1 egg
  • 12 tsp. white vinegar
  • 12 tsp. vanilla extract
  • 12 cup finely chopped strawberries
  • 2 cups confectioners' sugar


Step 1

Heat oven to 350°. Combine flour, sugar, soda, and salt in a bowl; make a well in the center and set aside. Whisk oil, buttermilk, egg, vinegar, and vanilla in a bowl; add to well, and mix into a smooth batter. Stir in half the strawberries; set aside. Lightly grease a nonstick donut pan; spoon 2 tbsp. batter into each mold. Bake until golden and a toothpick inserted into donut comes out clean, 13-15 minutes. Invert donuts onto a baking sheet with a wire rack; let cool completely.

Step 2

Whisk remaining strawberries, confectioners' sugar, and 2 tbsp. water until smooth. Dip tops of donuts into glaze and return to wire rack until glaze is set.