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Strawberry Filled Donuts with Strawberry Sugar Coating Recipe

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4.4 from 12 reviews

  • Author: Sara
  • Total Time: 2 hours 48 minutes
  • Yield: 18 servings

Description

These homemade Strawberry Donuts are a delightful treat featuring a soft, fluffy dough fried to golden perfection, then rolled in a sweet dried strawberry and sugar mixture, and filled with luscious strawberry jam. Perfect for breakfast or dessert, these donuts combine classic frying techniques with fresh strawberry flavors for an irresistible indulgence.

Ingredients

Yeast Mixture

  • 2½ tsp dried yeast
  • 100 ml whole milk (for yeast activation)

Wet Ingredients

  • 200 ml whole milk (remaining)
  • 60 g unsalted butter
  • 2 tbsp white granulated sugar
  • 2 extra-large eggs (beaten)

Dry Ingredients

  • 570 g bread flour
  • 2 tsp salt
  • 100 g castor sugar
  • 20 g dried strawberries

Filling

  • 150 g strawberry jam

Instructions

  1. Activate Yeast: Add 100ml of the milk to a small bowl and sprinkle the yeast over it. Allow it to sit for a few minutes until the yeast becomes frothy, then stir to combine.
  2. Prepare Milk Mixture: In a medium saucepan over medium heat, combine the remaining 200ml of whole milk, sugar, and butter. Heat until the butter melts and sugar dissolves, then remove from heat and cool until just warm.
  3. Add Eggs: Stir the beaten eggs into the warmed milk and butter mixture until well combined.
  4. Sift Dry Ingredients: Sift together the bread flour and salt, then set aside.
  5. Combine Yeast with Flour: In the bowl of an electric mixer fitted with a paddle attachment, add the activated yeast mixture and half of the dry ingredients. Mix briefly to combine.
  6. Add Wet Ingredients: Pour in the warm milk and egg mixture and mix until a loose dough forms.
  7. Switch to Dough Hook: Change the mixer to a dough hook attachment. With the mixer running at medium speed, add the remaining flour mixture one large spoonful at a time until a soft dough forms.
  8. Knead the Dough: Increase the mixer speed to medium-high and knead the dough for about 10 minutes until it is smooth and slightly elastic, springing back when pressed. Adjust consistency by adding flour or milk if the dough is too sticky or hard.
  9. First Rise: Transfer the dough to a large glass bowl brushed with melted butter, cover with a tea towel, and let it rise in a warm place for 1 to 1½ hours until doubled in size.
  10. Shape Donuts: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle about 1.5cm (½ inch) thick. Use a 7cm (3 inches) round cookie cutter to cut out donut shapes and place them on a baking sheet lined with parchment paper.
  11. Re-roll and Cut: Gather the remaining dough, knead lightly, roll out again, and cut out more donuts.
  12. Second Rise: Cover the shaped donuts on the baking sheet with a clean kitchen towel or plastic wrap and allow them to rise for 30 to 45 minutes in a warm place.
  13. Heat Oil: Fill a large heavy-bottomed pot with oil about 10cm (4 inches) deep and heat it to 170°C (340°F) over high heat.
  14. Fry Donuts: Using scissors, cut small squares of parchment paper beneath each donut. Hold the paper with the donut and carefully tip it into the hot oil. Fry each donut for about 1 minute per side or until golden brown. Remove with a slotted spoon and drain on absorbent paper towels.
  15. Coat with Sugar: Grate the dried strawberries finely into a small bowl, add the castor sugar, and stir to combine. While still warm, roll the fried donuts in this sugar mixture to coat.
  16. Fill with Jam: Fill a piping bag with strawberry jam. Pierce a hole in the side of each donut with a sharp knife and pipe the jam inside. Serve immediately and enjoy!

Notes

  • Ensure oil temperature is consistent at 170°C (340°F) to avoid greasy or undercooked donuts.
  • If the dough is too sticky during kneading, add flour a tablespoon at a time; if too dry, add a little milk.
  • Dried strawberries can be found at specialty food shops or online; if unavailable, use freeze-dried strawberries as an alternative.
  • Use fresh whole milk for best flavor and dough texture.
  • Donuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-filled-donuts-with-strawberry-sugar-coating-recipe/