Description
Delight in these beautifully pink Strawberry Glazed Donuts made with a tender tangzhong-based dough infused with freeze-dried strawberry powder. Soft, fluffy, and fried to golden perfection, they are topped with a luscious strawberry sugar coating and a sweet strawberry glaze, making them 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 (such as canola, vegetable, or avocado oil), for frying
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 Freeze-Dried Strawberry Powder, grind 1 1/2 (one and a half) 1-ounce bags of freeze-dried strawberries into a fine powder using a blender, spice grinder, or food processor. Reserve the remaining half bag unblended for garnish.
- Make Tangzhong, whisk together 3/4 cup water and 1/4 cup bread flour in a small saucepan. Cook over medium heat, whisking constantly until mixture thickens into a paste (about 4-5 minutes). Scrape into a bowl and cool.
- Mix Dough Ingredients, in a stand mixer fitted with a dough hook, combine 3 cups plus 2 tablespoons bread flour, 2 tablespoons granulated sugar, 1 tablespoon plus 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.
- Incorporate Strawberry Powder, add 1/4 cup freeze-dried strawberry powder to the dough and knead until evenly distributed and dough is pale pink.
- Add Butter, knead in 5 tablespoons unsalted butter, 1 tablespoon at a time, fully incorporating each before adding the next. Increase mixer to speed 2 and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test. The dough should feel soft and tacky.
- First Proof, shape the dough into a ball, place it in a bowl, cover, and let rest for 30 minutes.
- Shape Donuts, roll the dough on a lightly floured surface to about 3/4 inch thickness. Use a donut cutter to cut out 9 donuts, rerolling scraps twice to maximize yield. Place each donut on individual 4-5 inch parchment squares on a baking tray. Cover loosely and let rise until puffy and doubled in size, about 60-75 minutes.
- Heat Oil for Frying, when donuts are halfway proofed, heat 3-4 inches of neutral oil in a heavy-bottomed pot to 340 degrees Fahrenheit over medium-low heat, maintaining 330-350°F during frying.
- Fry Donuts, working in batches of two, lower donuts into oil with parchment attached. Remove parchment after 5-10 seconds. Fry each side for about 1 minute and 15 seconds (2 1/2 minutes total), flipping halfway, until golden brown with a pale ring in the center. Transfer to a wire rack over a baking sheet to cool completely.
- Make Strawberry Sugar, combine 1/2 cup granulated sugar with 1 tablespoon freeze-dried strawberry powder in a bowl. When donuts are cooled, roll just the sides of each donut in the strawberry sugar mixture.
- Prepare Strawberry Glaze, whisk together 2 cups powdered sugar, 1 to 2 tablespoons freeze-dried strawberry powder, and 4 to 5 tablespoons room temperature water in a large bowl until smooth and pourable but thick enough to coat donuts.
- Glaze and Garnish, spoon glaze over the tops of the donuts, then garnish with extra freeze-dried strawberries. Allow glaze to set slightly before serving.
Notes
- Measure dry ingredients accurately using the spoon-level method or a kitchen scale to avoid dense dough.
- If freeze-dried strawberries are not available, strawberry powder can be found online or at specialty stores.
- The windowpane test helps ensure the dough is kneaded enough to develop gluten for a light texture.
- Store leftover donuts in a container with a loosely placed lid to allow moisture to escape and keep freshness for up to two days.
- Maintain oil temperature carefully while frying to prevent greasy or undercooked donuts.
Nutrition
- Serving Size: 1 donut
- Calories: 310 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
