Description
These Strawberry Glazed Donuts are soft, airy, and beautifully infused with freeze-dried strawberry powder throughout the dough, sugar coating, and glaze. Made with a classic tangzhong method for extra moisture and tenderness, these homemade donuts offer a delightful fruity twist, perfect for breakfast, brunch, 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 (like 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 Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, for about 4 to 5 minutes until the mixture thickens to a paste. Transfer to a small bowl and set aside to cool.
- Make the Dough: In a stand mixer fitted with a 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 a dough forms.
- Add Strawberry Powder: Add 1/4 cup freeze-dried strawberry powder to the dough and knead until evenly incorporated and the dough turns pale pink.
- Incorporate Butter: Knead in 5 tablespoons unsalted butter, one tablespoon at a time, mixing until fully combined. Then increase the speed to 2 and knead for 12 minutes until the dough is smooth, elastic, and passes the windowpane test. The dough should be soft and tacky.
- First Rest: Shape the dough into a ball, place it back into the bowl, cover, and let it rest for 30 minutes.
- Prepare for Cutting: While the dough rests, cut 9 parchment squares about 4–5 inches each to place under the donuts after cutting.
- Shape Donuts: Roll the dough on a lightly floured surface to about 3/4-inch thickness. Cut out donuts using a donut cutter, rerolling scraps up to two more times to maximize the number. Place each donut on a parchment square and arrange them on a baking tray. Cover loosely and let rise until doubled and puffy, about 60 to 75 minutes. In colder kitchens, this may take longer.
- Heat Oil: When the donuts are halfway through proofing, heat 3 to 4 inches of neutral oil in a heavy-bottomed pot over medium-low heat to approximately 340°F. Maintain the oil temperature between 330°F and 350°F during frying.
- Fry the Donuts: Test the donuts for readiness by gently pressing; they should feel light and spring back slowly. Working in batches of two, lower donuts with parchment attached into the oil. Remove the parchment after 5 to 10 seconds. Fry each donut for 2 and 1/2 minutes total, flipping halfway through, until they are golden brown with a paler ring in the center. Transfer 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. Once donuts are cooled, roll the sides of each donut in this strawberry sugar to coat.
- Make Strawberry Glaze: In a large bowl, whisk together 2 cups powdered sugar, 1 to 2 tablespoons freeze-dried strawberry powder, and 4 to 5 tablespoons room temperature water until smooth. The glaze should be thick but flow smoothly when drizzled or spooned onto the donuts.
- Glaze and Garnish: Spoon the strawberry glaze over the tops of the donuts and garnish with extra freeze-dried strawberries. Serve and enjoy!
Notes
- Measure flour properly using the spoon-level method or a kitchen scale to avoid adding too much flour and resulting in a dense dough.
- You can find freeze-dried strawberries at stores like Walmart, Trader Joe's, and Target, or buy strawberry powder online if preferred.
- The windowpane test is essential to ensure the dough is kneaded enough: stretch a small piece between fingers until thin and translucent without tearing.
- Store leftover donuts in a container with a loosely placed lid to allow moisture to escape, keeping them fresh for a second day.
- Maintain steady oil temperature while frying to avoid greasy or overly browned donuts.
- Use a neutral oil with a high smoke point such as canola, vegetable, or avocado oil for frying.
- Freezer storage is not recommended for glazed donuts as it can affect texture and glaze quality.
Nutrition
- Serving Size: 1 donut
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
