Fresh Strawberry Doughnuts
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 can't get any better!
Servings: 16 doughnuts
Calories:
Ingredients
For 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
Strawberry filling
- 2 kgs fresh strawberries add more if needed
Topping
- ½ cup powdered sugar add more if needed
Instructions
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.
Assembly
- 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.
Notes
- 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.