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Strawberry Glazed Donuts Recipe

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3.8 from 4 reviews

These Strawberry Glazed Donuts are light, airy, and infused with a natural strawberry flavor using freeze-dried strawberry powder. The donuts are made with a tender, enriched dough that includes tangzhong for a soft crumb. After frying to golden perfection, they are coated with a strawberry sugar and finished with a luscious strawberry glaze, garnished with extra freeze-dried strawberries for a delightful fruity twist.

Ingredients

Donut Dough

  • 3/4 cup water
  • 1/4 cup bread flour
  • 3 cups + 2 tablespoons bread flour (see notes for measuring)
  • 2 tablespoons granulated sugar
  • 1 tablespoon + 1/4 teaspoon instant yeast
  • 1 1/4 teaspoon fine sea salt
  • 2/3 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • Tangzhong (prepared from water and bread flour as described)
  • 1/4 cup freeze-dried strawberry powder
  • 5 tablespoons unsalted butter (room temperature)

For Frying

  • Neutral oil (such as canola, vegetable, or avocado oil)

Strawberry Sugar

  • 1/2 cup granulated sugar
  • 1 tablespoon freeze-dried strawberry powder

Strawberry Glaze

  • 2 cups powdered sugar
  • 1–2 tablespoons freeze-dried strawberry powder
  • 4–5 tablespoons room temperature water
  • Extra freeze-dried strawberries for garnishing

Instructions

  1. Prepare the Freeze-Dried Strawberry Powder. You will need 2 (1-ounce) bags of freeze-dried strawberries. Grind 1½ bags using a blender, spice grinder, or food processor until a fine powder forms. Set aside the remaining half bag unblended to use as garnish.
  2. Make the Tangzhong. In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly until it thickens into a paste, about 4-5 minutes. Remove from heat and transfer to a small bowl. Let cool to room temperature.
  3. Mix Dry Ingredients. In the bowl of a stand mixer fitted with a dough hook, combine 3 cups + 2 tablespoons bread flour, 2 tablespoons granulated sugar, 1 tablespoon + 1/4 teaspoon instant yeast, and 1 1/4 teaspoon fine sea salt.
  4. Add Wet Ingredients and Tangzhong. Add 2/3 cup room temperature whole milk, 1 large room temperature egg, and the cooled tangzhong paste to the dry ingredients. Knead on low speed for 2 minutes until a dough forms.
  5. Add Strawberry Powder. Incorporate the 1/4 cup freeze-dried strawberry powder into the dough and knead until well blended and the dough turns pale pink.
  6. Knead in Butter. Add 5 tablespoons unsalted butter, one tablespoon at a time, allowing it to fully incorporate after each addition. Then increase the speed to medium (speed 2) and knead for 12 minutes until the dough is smooth, elastic, soft, tacky, and passes the windowpane test.
  7. First Proof. Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let rest for 30 minutes.
  8. Prepare Donut Cutting. While the dough rests, cut out nine 4–5 inch parchment squares; these will be used under the donuts during proofing and frying.
  9. Shape Donuts. On a lightly floured surface, roll the dough to about 3/4 inch thickness. Cut out donuts using a donut cutter or circular cutter. Reroll scraps twice to maximize the number of donuts.
  10. Second Proof. Place each donut on a parchment square and arrange them on a baking tray. Cover loosely with plastic wrap or a towel and let rise for 60-75 minutes, or until puffy and doubled in size. In cooler kitchens, this may take longer.
  11. Heat Oil for Frying. When donuts are about halfway proofed, heat 3–4 inches of neutral oil in a heavy-bottomed pot over medium-low heat to 340°F, maintaining the temperature between 330–350°F throughout frying.
  12. Prepare Rack for Cooling. Set a wire rack over a baking sheet to drain the fried donuts.
  13. Determine Donut Readiness. The donuts should feel light and airy, slowly springing back when gently pressed, indicating they are ready to fry.
  14. Fry Donuts. Working in batches of two, carefully lower donuts with the parchment underneath into the hot oil. After 5–10 seconds, remove the parchment. Fry each side for approximately 1 1/4 minutes, flipping halfway, until donuts turn golden brown with a pale ring around the center.
  15. Drain and Cool. Transfer fried donuts to the wire rack and let cool completely.
  16. Make Strawberry Sugar. In a medium bowl, mix together 1/2 cup granulated sugar and 1 tablespoon freeze-dried strawberry powder. Once donuts have cooled, roll just the sides of each donut lightly in this mixture.
  17. Prepare Strawberry Glaze. In a large bowl, whisk together 2 cups powdered sugar, 1-2 tablespoons freeze-dried strawberry powder, and 4-5 tablespoons room temperature water until smooth. The glaze should be thick but fluid enough to flow easily when spooned or piped.
  18. Glaze Donuts and Garnish. Spoon the strawberry glaze over the tops of the donuts. Garnish with extra freeze-dried strawberries or sprinkles as desired, then allow the glaze to set slightly before serving.

Notes

  • Use 2 (1-ounce) bags of freeze-dried strawberries: grind 1½ bags to powder and reserve ½ bag for garnish.
  • The tangzhong is a cooked flour-water mixture that helps keep the donuts soft and fresh longer.
  • Measure bread flour by spooning into the cup and leveling with a knife, or weigh for accuracy.
  • Maintain oil temperature carefully between 330–350°F to avoid greasy or burnt donuts.
  • The windowpane test: stretch a small piece of dough gently – if it stretches thin without tearing showing light, it is ready.
  • Donuts are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.

Find it online: https://bitezly.com/strawberry-glazed-donuts-recipe-2/