A few weeks ago my husband and I skipped town for a few days *gasp* by our selves! My mom stayed with the girls (bless her heart) and somewhere during those few days got it in Pia’s head that we needed to make doughnuts again (thanks mom!).
So within a few days of my return, and about 2 dozen “are we making doughnuts today?” later, I decided we were going to make doughnuts.
And when I asked her what kind of doughnuts there could be only one reasonable response from a three year old girl: “pink!” Since I wasn’t in the mood to get the food coloring and the deep fryer involved, I thought about “natural” forms of pink. Lucky us, strawberry season has begun, and that was where I landed. I just made a traditional yeast doughnut, but decided to make a “pink” organic strawberry glaze. The glaze was amazing. I would have deep fried my own hand and dipped it in the glaze and eaten it. Wait…. That was going a little far- but I think you get the point.
Strawberry Doughnuts, makes 2 dozen
Fluffy Doughnut Dough
½ oz of instant rise yeast
¼ cup water (that is about 110 degrees)
1 ½ cups whole milk
½ cup sugar
1 tsp salt
2 eggs, at room temperature
1/3 cup Crisco
2 ½ cups AP flour
3 cups cake flour
Add the milk to a small pan, and bring the milk to a boil. Immediately remove the pan from the heat and let the milk cool. (I think it helps if you transfer it to another bowl so that it can cool faster).
In a small bowl, combine the hot water and the yeast. Let sit while rising, about 10 minutes. (Also, make sure that you test the temperature of the water after it is in the bowl- because a cold bowl can cool the temperature down so much that the yeast doesn’t rise. Also, make sure that you stir the yeast into the water right when you add it).
Combine the milk, sugar, salt, eggs, Crisco and the 2 ½ cups of AP flour.
Mix well, and then add the yeast.
When this is well combined, add the additional 3 cups of cake flour.
Mix on high for about 3-5 minutes, or until the dough is smooth.
Cover the mixing bowl with plastic wrap and leave in a non-drafty place for about an hour (or in my case up to 4 hours!).
Turn the dough out onto a lightly floured surface and roll the nice, fluffy, soft dough to about ½ inch in thickness.
Using a doughnut cutter, or two round cookie cutters, cut out the doughnuts, (saving the holes).
Place these on a sheet pan (mine had a silpat, but you could use wax paper or parchment), and let them rise about another 30 minutes, and up to 2 hours.
In a large, heavy pot, heat 1 qt of vegetable oil to 350 degrees (please use a thermometer!!) Fry the doughnuts and doughnut holes just until golden brown, before gently flipping them with a chopstick or a Chinese spider strainer.
When golden on both sides, pick them up with the Chinese spider strainer. Let them sit on a cooling rack to drain.
Dunk them (or double dunk them!) in the strawberry glaze and put them on the rack to cool and harden up.
2/3 cup strawberries, pureed
½ cup butter
2 ½ cups powdered sugar
1 Tbs vanilla paste, (or extract)
¼ cup hot water
In a small saucepan, heat butter until it has melted add the vanilla and powdered sugar
Add the strawberries and stir until it is starting to melt. Add the water (if needed!) to thin the glaze, and whisk it until smooth.
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Oh yummy Heather! They nearly sound healthy with the strawberry glaze.
Your killen me! I can smell the strawberries all the way up here!
A thing of beauty! You are fearless 🙂
hah! I don’t know about fearless! I always just kind of figure “what’s the worst that can happen?!”
Yum, yum, yum! Can’t wait to try.
Quick question: at what point do you incorporate the strawberry puree into the glaze?
Claire- i fixed the text! add right after the butter has melted and the powdered sugar has been added!
Those look fantastic. Better than a donut shop.
That strawberry glaze looks mouth-watering. I can’t believe these are homemade… they’re so pretty! Definately better than anything in a donut shop.
“The glaze was amazing. I would have deep fried my own hand and dipped it in the glaze and eaten it”
— LOL Heather! Those doughnuts look mouthwatering.
Looks so yummy. Love strawberry glaze on dounuts. Home made is even better that store bought, I’ll have to make these myself.
Wow, those look amazing! I’ve been wanting to make homemade donuts, and now that warmer weather is here to open windows for ventilation, these might be in my near future. Thanks for the recipe!
Mmmmm, these are right up my alley! Thanks for the great photo tutorial. I’d love for you to submit this to the M&T Spotlight at http://www.makeandtakes.com/spotlight
These look to.die.for. Saw them on make and takes. Thanks for sharing, will totally be adding this to my recipe folder.
Days later and I’m still thinking about the glaze on the donuts! I’ve since made pancakes with strawberry sauce, strawberry jam, and strawberry coulis. If I wasn’t out of butter and cream this weekend, I would have made strawberry w/white chocolate chuck scones…..all of this because of the strawberry donuts. Soooo, I’ve decided to try to make donuts for the first time in my 65 years. I’m having my own strawberry fest!
Hilarious!! Make sure it is not raining and is warm in your house- best chance of success!
LOL – white chocolate chuck? I mean “chunk!” I’m going to be a CHUNK if I don’t stop craving these strawberry delights!
I get it. I am on the verge of needing a diet break- big time!
I’m one female who cannot stand the color pink, but I do love the taste of strawberries in just about any dessert. These doughnuts look AMAZING! I’m bookmarking this recipe without hesitation. I love how clear your process photos are. Thank you.
Yep so I just tried them and i FAILED miserably. 🙁 Pretty sad about that.
nooo!!!!!! what happened?? I feel like bad doughnuts= dough that didn’t rise well?
should my dough be very sticky? because it is. i’m making a half recipe, substituted milk with buttermilk and added 2tbsp of cocoa, but that shouldn’t contribute to stickiness. guess i’ll let it rise and see what happens from there!
you should have greased the bowl for rising, but, yes dough would be sticky at that point. Later, when it is sticky, you just manage it with a light dusting of flour. Let me know how it goes- doughnuts are so fickle.
I feel silly but what is AP flour?
not at all! All-Purpose, plain old regular. Also- careful if it is raining out- they never rise right in the rain??
Absolutely gorgeous pictures; these look so good!
Oh wow, those look amazing! I can’t wait to try it!
Just made these this morning and my husband flipped!!! SOOO YUMMY!!! I made the dough the night before and let them rise overnight once I cut them into donut shapes and they still were awesome. Thanks so much for this amazing recipe! Def going to be a summer go-to!
Your photos have convinced me to attempt making these donuts. They look mouthwatering.
my doughnuts turned out fine! i just used a little bit of flour to keep the dough under control, like you said. next time, though, i may like to add a little more shortening and/or let them rise a little longer, because they were a little bready/unfluffy for my tastes, but then again i’m used to eating Dunkin’ Donuts.
Goodness. I stumbled here via the PW’s recommendation, and though I have never made homemade doughnuts before (or ever fried something in my own kitchen), I’m going to have to change that soon since, to me, nothing is better on a summer’s day that something with strawberries. And I bet these doughnuts are pretty darn good with that glaze.
Thanks for sharing!
Made these today and was amazed that I could actually make doughnuts! I used part of the dough to make fried bread with different toppings on it…also awesome. I did end up having to use almost an extra cup of flour so it was manageable. I also didn’t have strawberries so I made the glaze with cranberries…it seemed more watery and not as pretty as your pictures but still tasted great.
Thanks so much for the recipe and giving me my first doughnut success! (I also linked to you on my blog).