Description
Strawberry Glazed Donuts
Ingredients:
For the Donuts:
2¼ tsp (1 packet) active dry yeast
¾ cup warm milk (around 40°C)
¼ cup granulated sugar
2½ cups all-purpose flour
¼ tsp salt
3 tbsp unsalted butter, softened
1 large egg
1 tsp vanilla extract
Oil for frying
For the Strawberry Glaze:
1 cup fresh strawberries, pureed
2 cups powdered sugar
1 tsp vanilla extract
Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until frothy.
2. Prepare the Dough:
In a large bowl, whisk together the flour, sugar, and salt. Add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
3. Let the Dough Rise:
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
4. Shape the Donuts:
Roll out the dough to about ½ inch thickness. Use a donut cutter or two round cutters to shape the donuts and holes.
Place the shaped donuts on a floured surface, cover them with a towel, and let them rise again for 30 minutes.
5. Fry the Donuts:
Heat oil in a deep pan to 180°C. Fry the donuts in batches, 1-2 minutes per side, until golden brown. Transfer to a wire rack lined with paper towels to drain excess oil.
6. Prepare the Glaze:
In a bowl, mix the strawberry puree, powdered sugar, and vanilla extract until smooth. Adjust the consistency with more powdered sugar if needed.
7. Glaze the Donuts:
Dip the cooled donuts into the strawberry glaze, letting the excess drip off. Place them on a wire rack to set.
8. Serve:
Garnish with fresh strawberries or serve as is. Enjoy!
Step-by-Step Guide
Follow these detailed steps for perfect donuts. First, ensure your milk is the correct temperature (40°C/105°F) to properly activate the yeast without killing it. After kneading, the dough should be tacky but not sticky. During the first rise, a warm, draft-free spot is crucial; an oven with the light on works well. When rolling and cutting, avoid twisting the cutter, as this can seal the edges and inhibit a good rise. Maintain a consistent oil temperature of 180°C (350°F) using a thermometer; too hot burns the outside, too low makes them greasy. Let donuts cool completely before glazing to prevent the icing from melting off.
Serving Suggestions
These strawberry-glazed donuts are versatile. For a decadent breakfast, serve alongside a strawberry smoothie or a cup of fresh coffee. They make a beautiful dessert when plated with a scoop of vanilla bean ice cream and a drizzle of chocolate sauce. For a party, create a donut bar with additional toppings like sprinkles, crushed nuts, or white chocolate drizzle. Pair with sparkling rosé or champagne for a sophisticated brunch treat.
How-to Summary
In summary, create these donuts by: 1) Activating yeast in warm milk. 2) Mixing and kneading dough until elastic. 3) Letting dough rise until doubled. 4) Cutting out shapes and allowing a second rise. 5) Frying at 180°C until golden. 6) Blending strawberries into a puree and mixing with powdered sugar for glaze. 7) Dipping cooled donuts and letting glaze set before serving.
Frequently Asked Questions
Can I bake these donuts instead of frying?
Yes, for baked donuts, spoon the dough into a greased donut pan, let rise for 20 minutes, and bake at 190°C (375°F) for 9-12 minutes. The texture will be more cake-like.
How do I store leftover glazed donuts?
Store in a single layer in an airtight container at room temperature for 1-2 days. The glaze may become sticky. Avoid refrigeration, as it dries out the dough.
Can I use frozen strawberries?
Absolutely. Thaw frozen strawberries completely and drain any excess liquid before pureeing to prevent a runny glaze.
My glaze is too runny/thick. How can I fix it?
For a runny glaze, add more powdered sugar, a tablespoon at a time. For a too-thick glaze, add a tiny amount of milk or more strawberry puree until desired consistency is reached.
Can I make the dough ahead of time?
Yes. After the first rise, punch down the dough, wrap tightly in plastic, and refrigerate for up to 24 hours. Let it come to room temperature before rolling and cutting.
Common Mistakes to Avoid
- Using milk that is too hot, which will kill the yeast and prevent rising.
- Over-flouring the work surface during kneading and rolling, resulting in dry, tough donuts.
- Letting the oil temperature fluctuate significantly while frying.
- Glazing the donuts while they are still warm, causing the glaze to slide off.
- Overcrowding the pan while frying, which lowers the oil temperature and leads to greasy, unevenly cooked donuts.
Conclusion
Homemade Strawberry Glazed Donuts are a rewarding project that fills your kitchen with an irresistible aroma. By carefully following the steps for proofing the yeast, frying at the correct temperature, and crafting the perfect glaze, you can achieve bakery-quality results. This recipe balances a light, fluffy texture with the bright, fresh flavor of strawberries. Whether for a special weekend treat or a celebratory dessert, these donuts are sure to impress. Enjoy the process and the delicious outcome!