Strawberry Donuts
- Prep Time: 30 min
- Cook Time: 15 min
- Total Time: 45 min + 2 hours rising and macerating time
- Yield: 12 servings 1x
- Category: Dessert
Ingredients
Scale
For the doughnuts:
- 1 1/4 cups milk
- 2 1/4 teaspoons (one package) active dry yeast
- 2 eggs
- 8 tablespoons butter, melted and cooled
- 1/4 cup sugar
- 1 teaspoon salt
- 4 1/4 cups flour, plus more for rolling out the dough
- 2 quarts canola oil, for frying, plus more for the bowl
For the glaze:
- 2 cups confectioners sugar
- 1/4 cup milk
For the strawberry filling:
- 2 pounds of fresh strawberries, hulled
- 1/4 cup sugar
- 1/2 cup apricot jam
- 2 cups confectioners sugar
- 3–4 tablespoons milk
Instructions
To prepare the doughnuts:
- In a small saucepan over low heat, warm the milk to 90 degrees F. In a large bowl, cover the yeast with the warm milk, and stir. Allow to sit until foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with a dough hook attachment, pour in the yeast mixture. At low speed, beat the eggs, butter, sugar and salt. Add 2 cups plus 2 tablespoons of the flour, and mix until well-combined. Add additional flour if the dough is too wet.
- Prepare a lightly floured work surface. Knead the dough until smooth.
- Using the canola oil, lightly grease a large bowl. Transfer the dough to the bowl. Allow to rise at room temperature, about 1 hour.
- Prepare a well-floured work surface. Turn out the dough, and roll it to a 1/2-inch thickness. Using a 2-inch biscuit cutter, cut circles of dough. Knead remaining scraps, and repeat to make as many doughnuts as possible.
- Arrange 2 floured baking sheets. Arrange the doughnuts on the sheets. Cover the doughnuts with kitchen towels. Allow to rise in a warm place, about 45 minutes.
- 30 minutes into the doughnuts’ rising, pour the oil into a Dutch oven over medium heat. As the oil reaches 375 degrees F, arrange paper towels on a pair of cooling racks.
- Working in batches, carefully place the doughnuts into the oil. Fry until the bottom is golden brown, about 45 seconds. Using a slotted spoon, flip and cook until the top is also golden brown.
- Transfer the fried doughnuts to the prepared cooling racks.
To prepare the glaze:
- In a medium bowl, whisk together the confectioners sugar and milk. Add 1 tablespoon of confectioners sugar at a time until desired glaze consistency is achieved.
- When the doughnuts are cool, dip the tops into the glaze.
- Transfer glazed doughnuts to a rack until the glaze has set. Cut the doughnuts into top and bottom halves.
To prepare the doughnut filling:
- Slice large strawberries into quarters and smaller strawberries in half.
- In a large bowl, add the sliced strawberries. Sprinkle the sugar over the strawberries. Transfer to the refrigerator, and allow the strawberries to sit and macerate, at least 1 hour.
- Brush the sliced strawberries with the apricot jam.
- Pile strawberries on the bottom half of a donut. Cap with the top half, and serve.