Description
These Strawberry Glazed Donuts feature a soft, fluffy donut dough enhanced with freeze-dried strawberry powder for a lovely pink hue and fruity flavor. The donuts are fried to golden perfection, then coated in strawberry sugar and finished with a sweet, vibrant strawberry glaze topped with freeze-dried strawberry pieces. Perfect for breakfast, brunch, or dessert, these donuts bring a delightful homemade touch with an irresistible strawberry twist.
Ingredients
Scale
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Strawberry Donut Dough
- 3 cups + 2 tablespoons bread flour
- 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, from recipe above
- 1/4 cup freeze-dried strawberry powder
- 5 tablespoons unsalted butter, room temperature
- Neutral oil, for frying (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
- Prepare Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for about 4 to 5 minutes until the mixture thickens to a paste. Scrape into a small bowl and set aside to cool.
- Make Donut Dough: In a stand mixer fitted with a dough hook, combine 3 cups + 2 tablespoons bread flour, 2 tablespoons sugar, 1 tablespoon + 1/4 teaspoon instant yeast, and 1 1/4 teaspoon fine sea salt. Add 2/3 cup whole milk, 1 large egg, and the cooled tangzhong. Knead on low speed for 2 minutes until dough forms. Add 1/4 cup freeze-dried strawberry powder and knead until evenly mixed and dough turns pale pink.
- Incorporate Butter: Add 5 tablespoons unsalted butter one tablespoon at a time, kneading until fully incorporated. Increase mixer speed to 2 and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test. The dough should feel soft and slightly tacky.
- First Rise: Shape dough into a ball, place in a bowl, cover, and rest for 30 minutes. While resting, cut nine 4–5 inch parchment squares to place the donuts on.
- Shape Donuts and Second Rise: Roll dough on a lightly floured surface to about 3/4-inch thickness. Cut out donuts using a donut cutter. Reroll scraps once to make more donuts. Place each donut on a parchment square arranged on a baking tray. Cover loosely and let rise until puffy and doubled in size, about 60 to 75 minutes.
- Heat Oil: When donuts are halfway proofed, heat 3 to 4 inches of neutral oil in a heavy-bottomed pot over medium-low heat to 340°F. Maintain oil temperature between 330–350°F during frying to prevent over-browning or greasy donuts.
- Fry Donuts: When donuts feel light and airy and spring back slowly when pressed, fry them in batches of two. Lower donuts with parchment attached into oil, remove parchment after 5 to 10 seconds. Fry each donut for 2 1/2 minutes, flipping halfway, until golden brown with a pale ring around the center. Transfer to a wire rack to cool completely.
- Prepare Strawberry Sugar: In a medium bowl, mix 1/2 cup granulated sugar with 1 tablespoon freeze-dried strawberry powder. Roll the sides of cooled donuts in the strawberry sugar to coat.
- Make Strawberry Glaze: In a large bowl, whisk together 2 cups powdered sugar, 1 to 2 tablespoons freeze-dried strawberry powder, and 4 to 5 tablespoons water until smooth and thick but pourable.
- Glaze and Garnish Donuts: Spoon the glaze over the tops of the sugared donuts. Garnish with extra freeze-dried strawberries. Allow glaze to set slightly before serving. Enjoy your strawberry glazed donuts fresh!
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results in baking.
- Freeze-dried strawberries and strawberry powder are available at stores like Walmart, Trader Joe’s, and Target or online on Amazon.
- The windowpane test ensures the dough is kneaded sufficiently; it should stretch thin and translucent without tearing.
- Store leftover donuts in a container with a loosely placed lid to allow excess moisture to escape, keeping them fresh for up to two days.
- Maintain accurate oil temperature between 330°F and 350°F when frying to prevent greasy or over-browned donuts.
Nutrition
- Serving Size: 1 donut
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
