Description
Delicious homemade strawberry donuts topped with a sweet strawberry glaze, perfect for satisfying your sweet tooth.
Ingredients
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 3/4 cup warm whole milk, about 105–110°F
- 1 large egg, at room temperature
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/3 cup finely chopped fresh strawberries, patted dry
- Vegetable oil, for frying
- 2 cups powdered sugar (for glaze)
- 1/4 cup fresh strawberries, mashed and strained (for glaze)
- 1 tablespoon milk, plus more if needed (for glaze)
- 1 teaspoon lemon juice (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- A pinch of salt (for glaze)
- Optional toppings: Finely chopped freeze-dried strawberries, white chocolate drizzle, rainbow or pink sprinkles, extra powdered sugar
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let stand for 5–10 minutes until foamy.
- Make the Dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, egg, softened butter, and vanilla extract. Mix until a shaggy dough forms. Knead by hand for 8–10 minutes, or with a stand mixer fitted with a dough hook for 5–7 minutes, until the dough becomes smooth and elastic. Gently knead in the finely chopped strawberries.
- Let the Dough Rise: Place the dough in a lightly greased bowl and turn it once to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm place for approximately 1–1 1/2 hours, or until doubled in size.
- Shape the Donuts: Lightly flour your work surface and roll the dough to about 1/2 inch thick. Use a donut cutter or two round cutters to cut out 12 donuts. Place the donuts on parchment-lined baking sheets, leaving space between them. Cover loosely and let rise for another 20–30 minutes.
- Fry Until Golden: Heat vegetable oil in a heavy-bottomed pot to 350°F. Carefully lower 2–3 donuts into the oil at a time. Fry for approximately 1–2 minutes per side, until golden brown. Transfer the donuts to a wire rack to drain and cool slightly.
- Prepare the Strawberry Glaze: Mash the fresh strawberries and press them through a fine-mesh strainer. In a medium bowl, whisk together the powdered sugar, strained strawberry purée, milk, lemon juice, vanilla extract, and a pinch of salt. Adjust the consistency as needed.
- Glaze the Donuts: Allow the donuts to cool until warm or at room temperature. Dip the top of each donut into the strawberry glaze and let the excess drip back into the bowl. Allow the glaze to set for approximately 15–20 minutes.
Notes
- Use warm, not hot, milk to activate the yeast.
- Keep the strawberries dry to avoid sticky dough.
- Don’t add too much flour; a slightly soft dough creates fluffy donuts.
- Let the dough rise fully for a lighter texture.
- Maintain the oil temperature for optimal frying.
- Strain the strawberry purée for a smoother glaze.
- Glaze after cooling slightly to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg