Description
These Strawberry Glazed Donuts feature a soft, airy dough infused with freeze-dried strawberry powder, fried to golden perfection, and finished with a sweet strawberry glaze and sugar coating. Perfect for breakfast, brunch, or dessert, these donuts combine classic flavors with a fruity 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 above)
- 1/4 cup freeze-dried strawberry powder
- 5 tablespoons unsalted butter, room temperature
- Neutral oil (canola, vegetable, or avocado), for frying
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 Freeze-Dried Strawberry Powder: Grind 1 1/2 (1-ounce) bags of freeze-dried strawberries into a fine powder using a blender, spice grinder, or food processor. Reserve the remaining 1/2 bag for garnish.
- Make Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, until thickened into a paste, about 4–5 minutes. Scrape into a bowl and set aside to cool.
- Mix Donut Dough: In a stand mixer 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 sea salt. Add 2/3 cup whole milk, 1 large egg, and cooled tangzhong. Knead on low speed for 2 minutes until a dough forms.
- Add Strawberry Powder: Add 1/4 cup freeze-dried strawberry powder and knead until evenly incorporated, giving the dough a pale pink color.
- Knead in Butter: Add 5 tablespoons unsalted butter one tablespoon at a time, mixing until fully incorporated. Increase speed to medium and knead for 12 minutes until the dough is smooth, elastic, and passes the windowpane test. The dough should feel soft and tacky.
- First Rest: Shape dough into a ball, place in a bowl, cover, and rest for 30 minutes. Meanwhile, prepare 9 parchment squares about 4–5 inches each.
- Shape Donuts: Roll dough on a lightly floured surface to 3/4-inch thickness. Use a donut cutter to cut out donuts. Reroll scraps twice to maximize yield. Place each donut on a parchment square on a baking tray, cover loosely, and allow to rise until doubled and puffy, about 60–75 minutes.
- Heat Oil: When donuts are halfway proofed, heat 3–4 inches of neutral oil in a heavy-bottomed pot over medium-low heat to maintain 340°F, adjusting heat to keep oil between 330–350°F during frying.
- Fry Donuts: Working in batches of two, lower donuts into the hot oil with parchment attached. Remove parchment after 5–10 seconds. Fry donuts for 2 1/2 minutes total, flipping halfway, until golden brown with a pale ring in the center. Transfer to a wire rack to cool completely.
- Make Strawberry Sugar: In a medium bowl, combine 1/2 cup granulated sugar with 1 tablespoon freeze-dried strawberry powder. Once donuts are cooled, roll the sides of each donut in the sugar mixture.
- Make Strawberry Glaze: Whisk together 2 cups powdered sugar, 1 to 2 tablespoons freeze-dried strawberry powder, and 4 to 5 tablespoons room temperature water until smooth and pourable but thick.
- Glaze and Garnish: Spoon strawberry glaze over the top of each donut. Garnish with extra freeze-dried strawberries and enjoy immediately.
Notes
- Measure dry ingredients properly using the spoon-and-level method or a kitchen scale to ensure accurate results.
- Freeze-dried strawberries and strawberry powder can be found at Walmart, Trader Joe's, Target, or online retailers like Amazon.
- The windowpane test checks for proper gluten development: stretch a small piece of dough until translucent without tearing.
- Store leftover donuts with a loosely placed lid to prevent excess moisture; best consumed within two days.
Nutrition
- Serving Size: 1 donut
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
