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Strawberry Glazed Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 44 reviews
  • Author: Claire
  • Prep Time: 2 hours 29 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 44 minutes
  • Yield: 9 donuts
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these fluffy, lightly fried Strawberry Glazed Donuts featuring a unique tangzhong dough enriched with freeze-dried strawberry powder. Perfect for breakfast, brunch, or dessert, these donuts are coated with a vibrant strawberry sugar and finished with a smooth strawberry glaze, accented by freeze-dried strawberry garnishes.

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

  1. Prepare Freeze-Dried Strawberry Powder: Combine 1 1/2 (1-ounce) bags of freeze-dried strawberries and grind them into a fine powder using a blender, spice grinder, or food processor. Reserve the remaining 1/2 bag unground for garnish.
  2. 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 it thickens to a paste, about 4 to 5 minutes. Transfer to a bowl and set aside to cool.
  3. Combine Dough Ingredients: In a stand mixer fitted with a dough hook, mix 3 cups + 2 tablespoons bread flour, 2 tablespoons sugar, 1 tablespoon + 1/4 teaspoon instant yeast, and 1 1/4 teaspoons fine sea salt. Add 2/3 cup room temperature whole milk, 1 large room temperature egg, and the cooled tangzhong. Knead on low speed for 2 minutes until a rough dough forms.
  4. Add Strawberry Powder: Add 1/4 cup freeze-dried strawberry powder to the dough and knead until evenly distributed and the dough becomes pale pink.
  5. Knead in Butter: Gradually add 5 tablespoons unsalted butter, 1 tablespoon at a time, mixing thoroughly after each addition. Increase the mixer speed to 2 and knead for 12 minutes until the dough is smooth, elastic, soft, tacky, and passes the windowpane test.
  6. First Rest: Shape the dough into a ball, place it back into the bowl, cover, and let it rest for 30 minutes.
  7. Prepare for Shaping: Meanwhile, cut nine 4–5 inch parchment squares to place under each donut when frying.
  8. Shape Donuts: Lightly flour a surface and roll the rested dough to about 3/4-inch thickness. Cut out donuts with a donut cutter. Reroll scraps up to two times for maximum donuts.
  9. Proof Donuts: Place each donut on a parchment square on a baking tray. Cover loosely and proof for 60 to 75 minutes or until doubled in volume and puffy.
  10. Heat Oil: When donuts are halfway through proofing, heat 3–4 inches of neutral oil in a heavy-bottomed pot over medium-low heat to 340°F. Maintain temperature between 330°F and 350°F during frying.
  11. Fry Donuts: Working in batches of two, lower donuts into the hot oil with parchment attached. Remove parchment after 5 to 10 seconds. Fry for 2 1/2 minutes total, flipping halfway through, until donuts are golden brown with a pale ring in the center. Transfer to a wire rack set over a baking sheet to cool completely.
  12. Make Strawberry Sugar: In a medium bowl, mix 1/2 cup granulated sugar with 1 tablespoon freeze-dried strawberry powder. Roll just the sides of cooled donuts in the strawberry sugar.
  13. Prepare Strawberry Glaze: Whisk together 2 cups powdered sugar, 1 to 2 tablespoons freeze-dried strawberry powder, and 4 to 5 tablespoons water until smooth and flowing but thick enough to coat.
  14. Glaze and Garnish: Spoon the glaze over the tops of each donut and garnish with extra freeze-dried strawberries. Allow glaze to set briefly, then enjoy.

Notes

  • Measure dry ingredients accurately by spooning flour into measuring cups or use a kitchen scale for best results.
  • Freeze-dried strawberries are commonly available at major grocery stores or online; you can also buy pre-ground strawberry powder.
  • The windowpane test confirms proper gluten development: stretch a small dough piece until thin and translucent without tearing.
  • Store leftover donuts in a loosely covered container to prevent excess moisture buildup; they remain fresh for up to two days.
  • If your kitchen is cold, proofing times may take longer than 75 minutes for the dough to double.
  • Maintain steady oil temperature to avoid greasy or over-browned donuts.

Nutrition

  • Serving Size: 1 donut
  • Calories: 280 kcal
  • Sugar: 15 g
  • Sodium: 210 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 45 mg

Find it online: https://butterybowl.com/strawberry-glazed-donuts-recipe/