Strawberry Glazed Donuts Recipe

Ingredients

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 (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

1. In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly until thickened into a paste, about 4-5 minutes. Scrape into a bowl and set aside to cool.
2. In a stand mixer with dough hook, combine 3 cups + 2 tablespoons bread flour, 2 tablespoons 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 cooled tangzhong. Knead on low speed for 2 minutes until a dough forms.
3. Add 1/4 cup freeze-dried strawberry powder into the dough and knead until evenly mixed and dough turns pale pink.
4. Knead in 5 tablespoons unsalted butter, 1 tablespoon at a time, until fully incorporated. Increase mixer speed to 2 and knead for 12 minutes until dough is smooth, elastic, and passes windowpane test. Dough should be soft and slightly tacky.
5. Shape dough into a ball, place in bowl, cover, and let rest for 30 minutes.
6. Roll dough on lightly floured surface to 3/4 inch thickness. Cut out 9 donuts using donut cutter. Reroll scraps twice to maximize number of donuts. Place each donut on a 4-5 inch parchment square and arrange on a baking tray. Cover loosely and let rise until doubled in size and puffy, about 60-75 minutes.
7. 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.
8. Working in batches of two, carefully lower donuts with parchment attached into oil. Remove parchment after 5-10 seconds. Fry donuts for 2 1/2 minutes total, flipping halfway, until golden brown with a pale ring around the center. Transfer donuts to a wire rack set over a baking sheet to cool completely.
9. In a medium bowl, mix 1/2 cup granulated sugar with 1 tablespoon freeze-dried strawberry powder. Roll cooled donuts gently on the sides in the strawberry sugar.
10. 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 but pourable.
11. Spoon glaze over donut tops, garnish with extra freeze-dried strawberries, and enjoy immediately.

Notes

• Measure dry ingredients properly using spoon-level method or kitchen scale to ensure best baking results.
• Freeze-dried strawberries can be purchased at Walmart, Trader Joe’s, Target, or online stores like Amazon.
• Windowpane test: Stretch a small piece of dough. It should stretch thin and translucent without tearing to indicate sufficient gluten development.
• Store leftover donuts in a loosely covered container to allow moisture escape; they remain fresh up to two days.
• If kitchen is cold, proofing times may be longer than stated.