These fresh strawberry doughnuts are a stunner! Inspired by “The Donut Man” famous donuts in L.A. Lightly crisp and soft donuts filled with fresh strawberries and strawberry jelly filling. These donuts can’t get any better!
I haven’t personally tried the actual donuts but they are visually mouth-watering that I just need to make them. I have been making doughnuts for quite some time now but never filled them with fresh fruits. Let me tell you, they are heavenly! If LA is too far from you or do not live in the US but want to try these donuts, this donut recipe will not disappoint.
Why this recipe works
The donuts are made from scratch so you’ll have more control, it’s affordable and healthier.
My homemade strawberry jelly gives the fresh strawberries a boost so each bite is divine.
Ready in about 2 hours but remember most of this time is for rising the dough.
These fresh strawberry doughnuts are not only good for snacks but also breakfast, lunch and dessert!
Instead of sugar glaze to coat the doughnuts, I sprinkled them with powdered sugar which makes it easier.
Not your regular doughnuts
Making the doughnuts or donuts can be time consuming but is totally worth it. Instead of making holes in the center of the donuts, they are kept whole. Once done, they are sliced in the middle but not all the way in order to keep the strawberries in.
Benefits of strawberries
These juicy, sweet, bright red fruits are a great source of vitamin C. They are high in fiber and packed with antioxidants. Strawberries are also low-calories and cholesterol-free which is good for the heart.
Before starting, make sure all ingredients are in room temperature. Cold ingredients do not incorporate together as easily.
When frying donuts, choose oil with neutral flavor. This will avoid overwhelming the flavor of the donuts. Peanut and safflower oils are examples of neutral oils.
Heavy-bottomed pots will do the job if you don’t have a deep-fryer.
Do not over-crowd when frying donuts. Fry donuts in batches for a consistent oil temperature.
Invest in a cooking thermometer and fry the doughnuts at 375°F/190°C. If the oil is too cold, you’ll end up with soggy donuts.
The secret ingredient is always LOVE
Other dessert recipes you may like:
Blueberry Muffins loaded with blueberries and topped with crumb topping.
Puto Flan is what I can describe as a win-win situation. Combining Puto and Leche Flan is a “why didn’t I think of that!” fusion of two yummy desserts.
Banana Fritters with flavorful banana or plantain inside and doughy crust outside.
Fresh Strawberry Doughnuts
- 500 grams or 3 ⅓ cups bread flour or all-purpose flour
- 2 tsp instant yeast
- ¼ cup sugar or ⅓ if you want it on the sweeter side
- 1 tsp salt
- 1 ¼ cup warm milk or war water
- 4 tbsp vegetable oil or canola oil
- 1 whole egg
- 1 cup fine bread crumbs for coating
- 3 cups peanut oil
For strawberry jelly
- 1 cup strawberry halved
- ¾ cup confiture sugar/jam sugar see note for alternative
- 1 tbsp lemon juice
- 2 kgs fresh strawberries add more if needed
- ½ cup powdered sugar add more if needed
Making the doughnuts
- In a mixing bowl place bread flour, sugar, instant yeast and salt. Mix with a wire whisk to incorporate all ingredients.
- Add warm milk/water, egg and vegetable oil then mix with a spatula until rough dough forms. Fix mixing bowl in the mixer with dough hook attachment and beat at low-medium setting for 12 minutes or until dough is smooth, elastic and doesn’t break when pulled.
- Grease clean counter top or flat surface with a bit of oil and place dough on top to avoid dough sticking. Knead for a couple of seconds then shape it into a ball.
- Transfer in another bowl and coat with thin layer of oil so it will not dry out while rising. Let it rise for 1 hour or until double in size. While resting prepare/cut 16 pcs. of 12 cm X 12 cm parchment paper. Set aside.
- When dough doubled in size you know you achieved a good rise. Lightly press on the dough to release the air/gas inside. Dump the dough on a lightly dusted flour counter top and flatten with a rolling pin approx. ½ cm thick.
- Use a 9 cm diameter cookie cutter to cut circles in the dough. Re-roll the scraps then shape again with the cookie cutter. Place each donut in the prepared parchment paper.
- Arrange in a baking pan and cover with a kitchen towel to rest for 30 minutes or when it doubles in size.
- Heat oil over medium heat in a heavy bottomed pot until it reaches 375°F/190°C. Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon and transfer in cooling rack. Repeat process with remaining doughnuts.
Making the strawberry jelly
- In a sauce pan, add all ingredients and place in a stove over low heat. Let simmer until strawberries wilt and liquid is a bit runny since it will thicken once it cools down. (See notes for confiture alternative)
- Remove from heat and transfer in a bowl ant let it completely cool down.
- You can either halved the fresh strawberries or leave them as is. Mix in with the strawberry jelly. Set aside.
- Slice the doughnuts sideways but not all the way. Fill doughnuts with jelly coated strawberries then sprinkle top of doughnut with powdered sugar.
- If you do not have confiture sugar, you use granulated sugar and add 1 tbsp cornstarch diluted in 2 tbsp water.
- You can use bowl or plastic lids to shape the donuts if you do not have a cookie cutter.