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Strawberry Donuts

Strawberry Donuts

  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min + 2 hours rising and macerating time
  • Yield: 12 servings 1x
  • Category: Dessert



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
  • 34 tablespoons milk


To prepare the doughnuts:

  1. 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.
  2. 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.
  3. Prepare a lightly floured work surface. Knead the dough until smooth.
  4. Using the canola oil, lightly grease a large bowl. Transfer the dough to the bowl. Allow to rise at room temperature, about 1 hour.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Transfer the fried doughnuts to the prepared cooling racks.

To prepare the glaze:

  1. 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.
  2. When the doughnuts are cool, dip the tops into the glaze.
  3. Transfer glazed doughnuts to a rack until the glaze has set. Cut the doughnuts into top and bottom halves.

To prepare the doughnut filling:

  1. Slice large strawberries into quarters and smaller strawberries in half.
  2. 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.
  3. Brush the sliced strawberries with the apricot jam.
  4. Pile strawberries on the bottom half of a donut. Cap with the top half, and serve.