Description
Delight in these homemade Strawberry Glazed Donuts featuring a soft, pale pink dough infused with freeze-dried strawberry powder. After a perfect fry to golden perfection, the donuts are coated with a strawberry sugar and finished with a luscious strawberry glaze, making them a deliciously sweet treat for breakfast 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 (such as 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 freeze-dried strawberry powder: Grind 1.5 ounces (one and a half 1-ounce bags) of freeze-dried strawberries into a fine powder using a blender, spice grinder, or food processor. Reserve the remaining 0.5 ounces (half a bag) unground for garnish.
- Make the 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 to a paste, about 4–5 minutes. Transfer to a small bowl and set aside to cool.
- Make the donut dough: In a stand mixer with 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 cooled tangzhong. Knead on low speed for 2 minutes until the dough forms.
- Incorporate strawberry powder: Add 1/4 cup freeze-dried strawberry powder to the dough and knead until evenly distributed and the dough turns pale pink.
- Add butter: Knead in 5 tablespoons unsalted butter, 1 tablespoon at a time, ensuring each portion is fully incorporated. Increase mixer speed to 2 and continue kneading for 12 minutes until dough is smooth, elastic, and passes the windowpane test. The dough should feel soft and tacky.
- First rise: Shape the dough into a ball, place in a bowl, cover, and let rest for 30 minutes. During this time, cut 9 parchment squares about 4–5 inches each.
- Shape donuts: On a lightly floured surface, roll the dough to about 3/4-inch thickness. Cut out donuts with a donut cutter, rerolling scraps twice to maximize donuts. Place each donut on a parchment square on a baking tray. Cover loosely and let rise until doubled in size and puffy, about 60–75 minutes. Longer rising may be needed if kitchen is cold.
- Heat frying oil: When donuts are halfway proofed, heat 3–4 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 avoid over-browning or greasy texture.
- Fry donuts: Donuts are ready to fry when they feel light, airy, and slowly spring back to touch. Working in batches of 2, lower donuts into the oil with the parchment attached. Remove parchment after 5–10 seconds, then fry donuts for 2.5 minutes total, flipping halfway through, until golden brown with a pale ring in the center. Transfer fried donuts to a wire rack set over a baking sheet to cool completely.
- 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.
- 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. The glaze should be thick but flow smoothly.
- Glaze and garnish: Spoon the strawberry glaze over the tops of the donuts. Garnish with extra freeze-dried strawberries. Serve and enjoy!
Notes
- Measure dry ingredients accurately using the spoon-level method or a kitchen scale for best results to avoid too much flour.
- Freeze-dried strawberries can be found at Walmart, Trader Joe’s, Target or online; strawberry powder can also be purchased pre-ground.
- The windowpane test helps ensure proper dough gluten development: stretch a small piece until thin and translucent without tearing.
- Store leftover donuts in a container with the lid loosely placed on top to allow moisture escape to maintain freshness on the second day.
