Strawberry Cream Donuts (Small Batch)

Serves 8

20 mins prep

10 mins cook

120 mins Resting Time

150 mins total

Pillowy brioche donuts dipped in sweet glaze made with real strawberries and cream.

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Make the dough

Whisk together the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the hook attachment. Turn the mixer to low speed, add in the eggs and egg yolks, followed by the softened butter, water and vanilla extract.

Once combined, turn the mixer to medium-low to knead for 10 to 15 minutes. Add 2-3 tablespoons of flour if the dough is too sticky. Every so often perform the windowpane test. Do this by grabbing a small bit of dough and stretching it between your fingers. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading.

Remove the dough to a lightly-greased bowl and cover. Proof for 1-2 hours, or until doubled in size.

Line a large baking sheet with 6-8 4x4” parchment paper squares. Lightly grease or flour your work surface.

Roll and cut

Punch down the dough and place it on the work surface. Roll to ½-inch thick with a rolling pin.

Punch out as many donuts as you can with a donut cutter. Re-roll scraps and repunch.

Carefully set each donut on an individual parchment square on the sheet pan. Place the donut holes together on a parchment sheet as well.

Cover the baking sheet with a towel or another inverted baking sheet, and proof for 30 minutes.

Fry

Cover another baking sheet with paper towels and set a wire rack on top.

Ten minutes before the donuts are done proofing, heat the oil in a large pot over high heat to about 360°F, then lower the heat to medium/medium-high. Keep the oil within 10 degrees of 360°F. I used both a candy thermometer and an instant read to double check throughout the frying process.

Place 2-3 donuts in the oil at a time. Carry one at a time by its parchment paper and release it into the oil away from yourself, removing the parchment as it falls. Take care not to burn yourself.

Fry the donuts for 1-2 minutes on each side, turning the donuts with a slotted spoon or chopsticks. Remove to the wire rack setup to drain and cool a bit.

Make the glaze

In a medium bowl, whisk together the powdered sugar, freeze-dried strawberry powder and salt. Add the heavy cream and lemon juice. Start with less heavy cream and add more as needed.

Test dipping a donut hole first to see if the glaze is the consistency you would like. Then dip all of the donuts. Garnish with more freeze-dried strawberries or sprinkles, if desired.