Print

Strawberry Cream Donuts (Small Batch) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

These delightful Strawberry Cream Donuts are a perfect small-batch treat, featuring a soft, fluffy dough fried to golden perfection and coated with a luscious strawberry-infused glaze. Made from scratch with simple ingredients, these donuts are proofed twice for lightness and then fried to crispy, tender perfection before being dipped in a creamy, tangy strawberry glaze made with freeze-dried strawberries. Ideal for breakfast, brunch, or an indulgent snack, they bring a fresh, fruity twist to a classic favorite.

Ingredients

Dough Ingredients

  • 2 ¼ cups all-purpose flour (270g)
  • 1 teaspoon instant yeast (4g)
  • 1 ½ tbsp granulated sugar (18g)
  • 1 tsp kosher salt (reduce to ½ tsp if using table salt)
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • ¼ cup unsalted butter (softened, 56g)
  • ½ cup water (110ºF-115ºF, 4oz)
  • 1 tsp vanilla extract
  • ½ gallon peanut oil or vegetable oil (for frying)

Glaze Ingredients

  • 1 cup powdered sugar (sifted, 80g)
  • 1 oz freeze-dried strawberries (finely ground and sifted)
  • 1 pinch of salt
  • 3 tbsp heavy cream (plus more as needed)
  • 3 tsp lemon juice or water (plus more as needed)

Instructions

  1. Make the dough: Whisk together the flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook. On low speed, add in the eggs, egg yolk, softened butter, water, and vanilla extract until combined.
  2. Knead the dough: Increase the mixer speed to medium-low and knead for 10 to 15 minutes. If the dough is sticky, add 2-3 tablespoons more flour. Perform the windowpane test periodically by stretching a small piece of dough; if it stretches without tearing, it is ready.
  3. First proof: Transfer the dough to a lightly greased bowl, cover it, and let it rise for 1 to 2 hours until it has doubled in size.
  4. Prepare work surface: Line a large baking sheet with 6-8 squares of 4×4 inch parchment paper. Lightly grease or flour your work surface to prevent sticking.
  5. Roll and cut dough: Punch down the risen dough and roll it out to ½-inch thickness. Use a donut cutter to punch out as many donuts as possible. Re-roll scraps and cut again.
  6. Arrange for second proof: Place each donut on a separate parchment square on the baking sheet. Group donut holes together on another parchment sheet. Cover with a towel or an inverted baking sheet and proof for 30 minutes.
  7. Heat oil: About 10 minutes before the donuts finish proofing, heat the oil in a large pot over high heat to 360°F, then reduce to medium/medium-high to maintain temperature within 10 degrees of 360°F. Use a candy thermometer or instant-read thermometer for accuracy.
  8. Fry the donuts: Carefully place 2-3 donuts at a time into the hot oil by holding the parchment paper and releasing it away from you, allowing the paper to fall off. Fry each side for 1-2 minutes, flipping with a slotted spoon or chopsticks until golden. Transfer donuts to a wire rack set over a baking sheet lined with paper towels to drain and cool slightly.
  9. Prepare glaze: In a medium bowl, whisk together powdered sugar, freeze-dried strawberry powder, and a pinch of salt. Add heavy cream and lemon juice, starting with less cream and adding more to reach desired consistency.
  10. Glaze the donuts: Test the glaze by dipping a donut hole first to ensure the consistency is right. Dip all donuts in the glaze and place them to set. Optionally, garnish with extra freeze-dried strawberries or sprinkles for decoration.

Notes

  • If the dough is too sticky while kneading, gradually add more flour but avoid adding too much as it can make the donuts dense.
  • Maintaining the oil temperature is crucial to achieve light, fluffy donuts with a crispy exterior.
  • Use fresh room temperature eggs to improve dough consistency and rise.
  • The glaze consistency can be adjusted by adding more heavy cream or lemon juice/water to suit your preference.
  • Freeze-dried strawberries provide intense strawberry flavor without adding moisture that could affect the glaze texture.
  • Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Refresh them in a warm oven before serving.

Find it online: https://bitezly.com/strawberry-cream-donuts-small-batch-recipe/