Description
These Strawberry Glazed Donuts are soft, fluffy, and bursting with real strawberry flavor thanks to freeze-dried strawberry powder incorporated into the dough and glaze. Fried to golden perfection and finished with a sweet strawberry sugar coating and vibrant glaze, these donuts make a delightful treat for breakfast, brunch, or dessert.
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 until the mixture thickens into a paste, about 4–5 minutes. Transfer to a small bowl and set aside to cool.
- Make the Dough: In a stand mixer fitted with the 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. Add 2/3 cup whole milk, 1 large egg, and the tangzhong paste. Knead on low speed for 2 minutes until a dough forms.
- Add Strawberry Powder: Mix in 1/4 cup freeze-dried strawberry powder and knead until the dough turns pale pink and the powder is evenly incorporated.
- Incorporate Butter: Gradually knead in 5 tablespoons unsalted butter, one tablespoon at a time, ensuring each is fully absorbed. Increase speed to medium and knead for 12 minutes until the dough is smooth, elastic, soft, and passes the windowpane test.
- First Rest: Shape the dough into a ball, place it in a bowl, cover, and let it rest for 30 minutes.
- Shape Donuts: On a lightly floured surface, roll the dough out to about 3/4-inch thickness. Using a donut cutter, cut out 9 donuts. Reroll scraps twice to maximize donuts. Place each donut on a 4–5 inch parchment square on a baking tray.
- Proof Donuts: Cover loosely and let the donuts rise for 60–75 minutes or until puffy and doubled in size. If your kitchen is cold, allow additional rising time.
- Heat Oil: While donuts are proofing, heat 3–4 inches of neutral oil in a heavy-bottomed pot over medium-low heat. Maintain the oil temperature between 330–350°F for frying.
- Fry Donuts: Using tongs, gently lower 2 donuts at a time (with parchment attached) into the hot oil. After 5–10 seconds, remove the parchment. Fry for a total of 2 1/2 minutes, flipping halfway, until golden brown with a pale ring in the center. Transfer donuts to a wire rack over a baking sheet to cool completely.
- Prepare Strawberry Sugar: In a medium bowl, combine 1/2 cup granulated sugar and 1 tablespoon freeze-dried strawberry powder. Once donuts are cool, roll just the sides in this strawberry sugar.
- Make 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 and flowing but thick enough to coat.
- Glaze and Garnish: Spoon the glaze over the tops of the donuts. Garnish with extra freeze-dried strawberries for added texture and color. Serve and enjoy!
Notes
- For best results, measure dry ingredients with the spoon-level method or a kitchen scale to avoid dense donuts.
- If you cannot find freeze-dried strawberries, strawberry powder is a great alternative and can be purchased online.
- Perform the windowpane test by stretching a bit of dough; it should stretch thin without tearing to indicate proper gluten development.
- Store leftover donuts in a container with a loosely placed lid to allow moisture to escape; they will stay fresh for up to 2 days.
- Keep oil temperature stable while frying to prevent greasy or overly browned donuts.
Nutrition
- Serving Size: 1 donut
- Calories: 310 kcal
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
