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Strawberry Glazed Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 33 reviews
  • Author: Sophie
  • Prep Time: 2 hours 29 minutes
  • Rest Time: 1 hour 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 44 minutes
  • Yield: 9 donuts
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Glazed Donuts feature a soft, tangzhong-based dough flavored with freeze-dried strawberry powder for a delicate pink hue and fruity taste. Fried to golden perfection and finished with a sweet strawberry sugar coating and a luscious strawberry glaze, these donuts are a delightful breakfast or dessert treat that combines traditional technique with a fresh twist.

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 (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

  1. Prepare the Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly until the mixture thickens to a paste about 4–5 minutes. Scrape into a small bowl and set aside to cool.
  2. Mix Dry Ingredients: 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.
  3. Add Wet Ingredients and Tangzhong: Add 2/3 cup whole milk, 1 large egg, and the cooled tangzhong to the dry ingredients. Knead on low speed for 2 minutes until a rough dough forms.
  4. Incorporate Strawberry Powder: Add 1/4 cup freeze-dried strawberry powder and knead until the dough is evenly colored pale pink.
  5. Add Butter and Knead: Gradually knead in 5 tablespoons unsalted butter, one tablespoon at a time. Increase mixer speed to 2 and knead for 12 minutes until smooth, elastic, and dough passes the windowpane test, feeling soft and tacky.
  6. First Rest: Shape dough into a ball, place back in bowl, cover, and rest for 30 minutes. Meanwhile, prepare 9 parchment paper squares (4-5 inches each).
  7. Shape Donuts: Roll dough on a lightly floured surface to 3/4-inch thickness. Cut out donuts using a donut cutter and reroll scraps twice to maximize donuts. Place each donut on a parchment square and arrange on baking tray. Cover loosely and let rise until doubled and puffy, 60-75 minutes.
  8. Heat Oil: When donuts are halfway through proofing, heat 3-4 inches of neutral oil in a heavy-bottomed pot to 340°F, maintaining temperature between 330–350°F for frying.
  9. Fry Donuts: The donuts are ready when they feel light and slowly spring back when pressed. Fry donuts in batches of two with parchment attached, removing parchment after 5–10 seconds. Fry for total of 2 1/2 minutes, flipping halfway, until golden brown with a pale ring in the center. Transfer to wire rack to cool completely.
  10. Make Strawberry Sugar: In a bowl, mix 1/2 cup granulated sugar with 1 tablespoon freeze-dried strawberry powder. Once donuts have cooled, roll just the sides in the strawberry sugar.
  11. Prepare Strawberry Glaze: Whisk together 2 cups powdered sugar, 1-2 tablespoons freeze-dried strawberry powder, and 4-5 tablespoons room temperature water until smooth and pourable but thick.
  12. Glaze Donuts: Spoon glaze over the top of each donut and garnish with extra freeze-dried strawberries. Allow glaze to set briefly before serving.

Notes

  • Use the spoon-and-level method or a kitchen scale to measure flour accurately for best dough consistency.
  • Freeze-dried strawberries and powder are commonly found at large stores like Walmart, Trader Joe's, Target, or online.
  • The windowpane test checks dough gluten development: stretch a piece of dough thin and translucent without tearing to confirm proper kneading.
  • Store leftover donuts loosely covered in a container to prevent excess moisture, keeping fresh for up to two days.
  • Maintain consistent oil temperature during frying to avoid greasy or over-browned donuts.

Nutrition

  • Serving Size: 1 donut
  • Calories: 280 kcal
  • Sugar: 16 g
  • Sodium: 190 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 45 mg

Find it online: https://cozydumpling.com/strawberry-glazed-donuts-recipe/