Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Strawberry Glazed Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

These strawberry-glazed donuts feature a unique milk-bread dough infused with real strawberry powder, creating a soft pink crumb bursting with berry flavor. Fried until golden and finished with a vibrant strawberry glaze, they offer a delightful breakfast or dessert treat with a pillowy-soft texture and authentic fruit taste.

  • Total Time: 2 hours 44 minutes
  • Yield: 9 donuts

Ingredients

Tangzhong

  • 3/4 cup (155 g) water
  • 1/4 cup (32 g) bread flour

Strawberry Donut Dough

  • 3 cups + 2 tablespoons (410 g) bread flour
  • 2 tablespoons (28 g) granulated sugar
  • 1 tablespoon + 1/4 teaspoon (10 g) instant yeast
  • 1 1/4 teaspoon (6 g) fine sea salt
  • 2/3 cup (155 g) whole milk, room temperature
  • 1 large egg (55 g), room temperature
  • Tangzhong, from recipe above
  • 1/4 cup (28 g) freeze-dried strawberry powder
  • 5 tablespoons (70 g) unsalted butter, room temperature
  • Neutral oil, for frying (canola, vegetable, or avocado oil recommended)

Strawberry Sugar

  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon (7 g) freeze-dried strawberry powder

Strawberry Glaze

  • 2 cups (260 g) powdered sugar
  • 1-2 tablespoons (7 g) freeze-dried strawberry powder
  • 4-5 tablespoons room temperature water
  • Extra freeze-dried strawberries, for garnishing

Instructions

  1. Prepare Freeze-Dried Strawberry Powder: Combine 1½ (1-ounce) bags of freeze-dried strawberries in a blender or spice grinder and grind into a fine powder. Reserve the remaining ½ bag 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 thickened to a paste (about 4–5 minutes). Transfer to a small bowl and let cool.
  3. Combine Dry Ingredients: 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.
  4. Add Wet Ingredients and Tangzhong: Add 2/3 cup whole milk, 1 large egg, and the cooled tangzhong to the dry ingredients. Knead on low speed for 2 minutes until a rough dough forms.
  5. Incorporate Strawberry Powder: Add 1/4 cup freeze-dried strawberry powder to the dough and knead to distribute evenly, achieving a pale pink dough.
  6. Knead in Butter: Add 5 tablespoons unsalted butter one tablespoon at a time, incorporating fully before adding more. Increase the mixer speed to 2 and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test. Dough should feel soft and slightly tacky.
  7. First Rise: Shape dough into a ball, place in a bowl, cover, and let rest for 30 minutes at room temperature.
  8. Shape Donuts: Cut 9 parchment squares (4–5 inches). Roll dough on lightly floured surface to ¾-inch thickness. Cut donuts with a donut cutter, reroll scraps up to two times to maximize number of donuts. Place each on a parchment square and arrange on a baking tray.
  9. Second Rise: Cover donuts loosely and let rise at room temperature until puffy and doubled in size, about 60–75 minutes. The time may vary depending on kitchen temperature.
  10. Heat Oil for Frying: When donuts are halfway through proofing, heat 3–4 inches of neutral oil in a heavy-bottomed pot to about 340°F. Maintain temperature between 330–350°F during frying by adjusting heat as necessary.
  11. Fry Donuts: Working in batches of two, lower donuts with parchment attached into hot oil. Remove parchment after 5–10 seconds. Fry donuts for 2½ minutes total, flipping halfway through, until golden brown with a pale ring in the center.
  12. Drain and Cool: Remove donuts with a slotted spoon and transfer to a wire rack set over a baking sheet. Let cool completely.
  13. Prepare Strawberry Sugar: Mix 1/2 cup granulated sugar with 1 tablespoon freeze-dried strawberry powder in a medium bowl. Roll just the sides of cooled donuts in the strawberry sugar mixture.
  14. Prepare Strawberry Glaze: In a large bowl, whisk 2 cups powdered sugar with 1-2 tablespoons freeze-dried strawberry powder and 4-5 tablespoons room temperature water until smooth and thick enough to flow.
  15. Glaze and Garnish: Spoon glaze over the tops of the donuts. Garnish with extra freeze-dried strawberries as desired. Serve and enjoy!

Notes

  • Measure flour properly using the spoon-level method or a kitchen scale for best results to avoid dense donuts.
  • Freeze-dried strawberries are available at Walmart, Trader Joe’s, Target, or online retailers like Amazon.
  • The windowpane test involves stretching a small dough piece thin and translucent without tearing, indicating sufficient kneading.
  • Store donuts in a container with a loosely placed lid to allow moisture escape, keeping them fresh through the next day.
  • Maintaining oil temperature during frying is crucial to avoid greasy or over-browned donuts.
  • Author: Maya
  • Prep Time: 2 hours 29 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Frying
  • Cuisine: American

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