Short Description
Indulge in the delightful combination of fresh strawberries and creamy glaze with these homemade donuts. Perfect for a weekend treat or a special occasion, these donuts are soft, fluffy, and bursting with flavor. The perfect balance of sweet and fruity, they are sure to become a family favorite.
Ingredients:
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 ¼ tsp instant yeast (1 packet)
- ½ tsp salt
- ½ cup warm milk
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- Oil, for frying
Glaze:
- 2 cups powdered sugar
- 3–4 tbsp heavy cream
- 1 tsp vanilla extract
Topping:
- 1 ½ cups fresh strawberries, halved or quartered
- Powdered sugar (for dusting)
Preparation:
Step 1: Activate the Yeast: In a mixing bowl, whisk together the warm milk, instant yeast, and a pinch of granulated sugar. Let this mixture sit for about 5 minutes, or until it becomes foamy. This step ensures that the yeast is active and ready to leaven the dough properly.
Step 2: Combine Wet Ingredients: To the foamy yeast mixture, add the remaining granulated sugar, melted butter, eggs, and vanilla extract. Mix these wet ingredients together until well combined. This forms the base of our donut dough, providing richness and flavor.
Step 3: Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Knead the dough until it becomes smooth and elastic. This process typically takes about 5–7 minutes. You can use a stand mixer with a dough hook or knead by hand on a lightly floured surface.
Step 4: First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This rise is crucial for achieving a light and airy texture in the donuts.
Step 5: Roll and Cut Donuts: Once the dough has doubled, gently punch it down to release any air. Roll the dough out on a lightly floured surface to a thickness of about ½ inch. Use a donut cutter to cut out donut shapes. If you don’t have a donut cutter, you can use two different-sized round cookie cutters.
Step 6: Second Rise: Place the cut-out donuts on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise for another 30 minutes, or until they appear puffy. This second rise ensures the donuts will be extra light and fluffy when fried.
Step 7: Fry the Donuts: Heat oil in a deep fryer or large pot to a temperature of 170°C / 340°F. Carefully place the donuts into the hot oil, a few at a time, ensuring not to overcrowd the fryer. Fry for about 1–2 minutes on each side, or until they are golden brown.
Step 8: Drain and Cool: Remove the fried donuts from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Allow the donuts to cool slightly before glazing.
Step 9: Prepare the Glaze: In a medium-sized bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until the glaze is smooth and pourable. Adjust the amount of heavy cream to achieve your desired consistency.
Step 10: Glaze and Top: Dip the cooled donuts into the prepared cream glaze, ensuring they are fully coated. Immediately top the glazed donuts with fresh strawberry pieces.
Step 11: Final Touches: Lightly dust the donuts with powdered sugar for an extra touch of sweetness and visual appeal.
Why you’ll love this recipe
This recipe offers the perfect homemade donut experience. The combination of a soft, fluffy donut, a sweet cream glaze, and fresh strawberries creates an irresistible treat. It’s a fun and rewarding baking project that will impress your family and friends. The recipe is also adaptable – you can experiment with different fruit toppings or glaze flavors to suit your preferences.
Serving Suggestions:
- Serve these donuts fresh for the best taste and texture.
- Enjoy them with a cup of coffee, tea, or a cold glass of milk.
- They make a delightful addition to brunch spreads or dessert tables.
Tips:
- Ensure the oil is at the correct temperature to achieve a golden-brown color without burning the donuts.
- Adjust the amount of heavy cream in the glaze for a richer or thinner consistency.
- Store any leftover donuts in an airtight container at room temperature, but they are best enjoyed fresh.
- For a flavor variation, try using different extracts in the dough or glaze, such as almond or lemon.
Preparation Time: 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours (includes rising time)
Nutrition Information: (per donut, approximate)
- Calories: 350
- Protein: 4g
- Sodium: 150mg
Conclusion
These Strawberries & Cream Glazed Donuts are a delightful homemade treat that combines the comforting taste of freshly fried donuts with the bright flavors of strawberries and a creamy glaze. This recipe is perfect for anyone looking to create a memorable and delicious dessert from scratch. Enjoy the process and savor every bite!
Questions and Answers:
Q1: Can I use active dry yeast instead of instant yeast? A: Yes, you can use active dry yeast. However, you’ll need to proof it in warm water with a teaspoon of sugar for about 10 minutes before adding it to the other ingredients. Make sure it’s foamy before proceeding.
Q2: What is the best oil for frying these donuts? A: Canola oil, vegetable oil, or peanut oil are all good choices for frying donuts. They have high smoke points and neutral flavors that won’t overpower the taste of the donuts.
Q3: Can I bake these donuts instead of frying them? A: While this recipe is specifically designed for frying, you can try baking them. Preheat your oven to 350°F (175°C), place the donuts on a baking sheet, and bake for about 12-15 minutes, or until golden brown. Keep in mind that the texture will be different – baked donuts will be more cake-like.
Q4: Can I freeze these donuts? A: It’s best to enjoy these donuts fresh, but you can freeze them if needed. Freeze the unglazed donuts for up to 2 months. When ready to serve, thaw them completely and then glaze and top with strawberries.
Q5: What can I use if I don’t have heavy cream for the glaze? A: You can use half-and-half or whole milk as a substitute for heavy cream in the glaze. However, the glaze will be slightly thinner. You can also add a tablespoon of softened butter to the glaze for a richer consistency.
