Fluffy Strawberry Donuts
- Mixing bowls
- Rolling Pin
- Round cutters
- Deep pot
- Thermometer
- Kitchen scale
INGREDIENTS
- 1 cup strawberries
- 2 â…” cups powdered sugar
- Oil for frying
Dough:
- 2 ¾ cups/400 grams all-purpose flour
- 1 teaspoon/4 grams dry yeast
- 3 tablespoons sugar
- 3/4 cup/180 milliliters milk
- 6 ounces/170 grams unsalted butter, softened
- 1 large egg/50 grams
- 1 teaspoon salt
INSTRUCTIONS
- Combine flour, yeast, sugar, egg, and milk in a mixer with a dough hook. Mix 1 minute until just combined, then add butter and salt. Knead 7–8 minutes until smooth and elastic.
- Transfer dough to a greased bowl, cover with plastic wrap, and refrigerate overnight or let rise at room temperature until doubled.
- Punch down the dough, roll out on a lightly floured surface, and cut into circles. Cut smaller circles in the centers for the donut holes. Place each donut on a parchment square, cover, and let rise until doubled again.
- Heat oil in a deep pot to 330°F/165°C. Carefully transfer donuts from parchment to oil and fry until golden on both sides. Drain on paper towels.
- While donuts cool, puree strawberries and whisk with powdered sugar until smooth. Decorate donuts with glaze and let set at room temperature.
FAQ
What is the best flour to use for making these donuts?
The best flour to use is all-purpose flour because it provides the ideal balance of gluten to create a soft yet structured dough. All-purpose flour has enough protein to allow the dough to rise properly while remaining tender, ensuring the donuts are light and fluffy. Bread flour can be too strong, resulting in denser donuts, while cake flour may make the dough too delicate and difficult to handle. When measuring flour, it’s important to weigh it or spoon it into the measuring cup lightly to avoid adding too much, which could make the donuts dry.
How can I ensure my strawberry donuts are light and airy?
To achieve light and airy texture, proper kneading, proofing, and temperature control are key. Kneading the dough develops gluten, which traps the air released by the yeast, giving the donuts structure and fluffiness. Allowing the dough to rise until doubled in size ensures adequate fermentation, which creates tiny air pockets in the dough. Temperature also matters: keeping the milk warm but not hot, and proofing at a moderate room temperature or in the refrigerator overnight, gives better texture and flavor. Avoid overworking the dough after the first rise to preserve the delicate air pockets that make strawberry donuts soft and tender.
What is the proper frying temperature for frying?
The oil should be heated to approximately 330°F/165°C before frying. This temperature allows the donuts to cook evenly, forming a golden crust without absorbing excessive oil. Oil that is too hot will brown the donuts quickly on the outside while leaving the inside undercooked, whereas oil that is too cool will cause the donuts to soak up too much oil, making them greasy. Maintaining consistent temperature is essential; using a thermometer ensures accuracy. Fry the donuts in small batches to avoid lowering the oil temperature drastically, which is crucial for achieving the perfect texture and appearance for strawberry donuts.
Best way to store leftover donuts without losing freshness
Keep them in an airtight container at room temperature for up to 24 hours to preserve softness. For longer storage, place them in the refrigerator for 1–2 days. Avoid covering donuts while they are still warm, as trapped steam can make them soggy. When ready to serve, reheat them in a low oven at 100°C/210°F for a few minutes to restore a soft texture. If glazed, store glaze separately or reapply after reheating.
Can I make the strawberry donuts vegan or dairy-free?
The strawberry donuts can be adapted for a vegan or dairy-free version by replacing the milk with plant-based alternatives like almond, oat, or soy milk, and substitute butter with vegan margarine or coconut oil. Use a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water) as a replacement for the egg to help bind the dough. Keep in mind that these substitutions may slightly alter the texture and flavor, but careful adjustments can still produce soft, fluffy, and delicious strawberry donuts.
How long should the donuts proof before frying?
After shaping, let the donuts rise at room temperature until they double in size, which typically takes 45–60 minutes depending on temperature and humidity. Proper proofing allows the yeast to create air pockets, giving the donuts a soft interior and tender crumb. Underproofed donuts will be dense and heavy, while overproofed donuts may collapse or fry unevenly. After proofing, carefully transfer the donuts to hot oil without deflating them. Monitoring the dough visually rather than strictly by time is most effective to ensure perfectly proofed strawberry donuts every batch.
How do I make the donuts even in shape and size?
Roll the dough to an even thickness on a lightly floured surface to ensure consistent cooking. Use round cutters for the outer shape and a smaller cutter for the center hole. Weighing the dough portions before shaping helps maintain uniformity, which is especially useful for larger batches. After cutting, proof the donuts evenly and space them apart during frying to avoid sticking. Consistent size ensures even frying and prevents some donuts from overcooking while others remain undercooked.
Can I bake the strawberry donuts instead?
Preheat the oven to 350°F/175°C and line a baking sheet with parchment paper. Shape the donuts as usual and let them rise until doubled. Brush lightly with melted butter or oil to mimic the fried texture. Bake for 12–15 minutes or until lightly golden and cooked through. Baking produces a slightly different crust and texture, but the interior remains soft and fluffy. Glaze the baked donuts with strawberry puree and powdered sugar after cooling.
