Strawberry Cream Doughnuts
A dreamy, soft doughnut made with an overnight dough and filled with a delicious creamy strawberry filling. These are as easy as it gets and are truly such a decadent at home treat.
Ingredients
- 4.5 cups (540g) sifted bread flour
- 1 tbsp active dry yeast
- 3 tbsp (35g) granulated sugar
- 1 pinch salt
- 75 ml (5 tbsp) water
- 200 ml whole milk, lightly warmed
- 2 large eggs
- 86 g (6 tbsp) unsalted butter
- 1 tbsp vanilla extract
Strawberry Cream Filling
- 1/4 cup granulated sugar
- 2 tbsp water
- 6 tbsp lard
- 6 tbsp butter, softened
- 1/2 tsp vanilla extract
- 5-8 tbsp pulverized freeze dried strawberries
- 2 cups powdered sugar
- 1/8 tsp salt
- water to loosen, if desired
Glaze
- 2-3 cups powdered sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Prepare Your Dough
- Before starting, cut ~20 pieces of 6inX6in parchment squares out, as you will proof your doughnuts on separate pieces of parchment.
- In a small bowl whisk together the warm water, yeast, and a pinch of sugar and let it rest until foamy (5 min).
- In the bowl of a stand mixer, add flour, milk, remaining sugar, salt, eggs, vanilla, and yeast mixture. Mix these until combined.
- Cover your bowl with a damp tea towel or plastic wrap, and let it rest at room temperature for 10 minutes.
- Attach your dough hook to your stand mixer. Add room temperature butter to the dough, and knead your dough for 12-15 minutes on low. Cover your bowl with a damp tea towel or plastic wrap, and place it in the refrigerator for overnight for the best flavor, up to 12 hours. If you're in a hurry, and can compromise on flavor, you can also do your final rise now - keep it at room temperature 1-2 hours, until doubled in size.
Cutting Your Doughnuts
- The next day (or once the dough doubled in size), punch down the dough and place it on a lightly floured surface and roll the dough to a scant 1/2 inch thick.
- Using your preferred cutter (doughnut cutter, large biscuit cutter, etc.), cut each doughnut, and place it on a precut parchment. Each doughnut should weigh 65-70g to keep them light. Place each doughnut a baking sheet for rising.
- Cover your baking sheet with a clean tea towel and let it rest again at room temperature (~74 deg F, ~23 deg C) for 40-45 minutes, until puffy and risen, but not overproofed. If you did not do an overnight rest in the fridge, only proof the dough for 25-30 minutes, as your dough is already warm.
Prepare Filling & Glaze
- Glaze: Meanwhile, mix all of your glaze ingredients in a bowl, and beat until a smooth glaze forms. For a stiffer glaze, use 3 cups sugar - for a looser glaze, use 2 cups.
- Filling: Stir 1/4 cup sugar and 2 tbsp water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely.
- Then, in the bowl of your stand mixer with your paddle attachment, add your dissolved sugar and water (simple syrup), your lard, and butter and beat until smooth and creamy.
- With mixer as low as possible (on "stir"), mix in 5 tbsp of pulverized freeze-dried strawberries, powdered sugar, vanilla, and salt. Switch to your whisk attachment and mix for 5 minutes on medium, until very smooth and creamy. *If you'd like a stronger strawberry flavor, add in more pulverized strawberry powder.
Assemble Doughnuts
- Heat the oil to 360F. Drop your doughnuts in with their parchment in small batches (2-3 doughnuts per batch), and remove the parchment from underneath quickly with tongs. Fry both sides until golden brown, and remove donuts to cool to a drying rack.
- Once cooled, pipe in your filling to your doughnuts, and dip them in the glaze. Let them sit on a drying rack as the glaze sets.
- Enjoy!