Description
Delight in these fluffy and light Strawberry Glazed Donuts bursting with real strawberry flavor from freeze-dried strawberry powder. The dough is enriched with a smooth Tangzhong starter, giving it a soft, tender crumb. Each donut is fried to golden perfection, then coated in a sweet strawberry sugar and finished with a luscious 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, for frying (e.g., 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
- Prepare Freeze-Dried Strawberry Powder: Grind 1 and 1/2 bags (1 ounce each) of freeze-dried strawberries into a fine powder using a blender, spice grinder, or food processor. Reserve the remaining 1/2 bag unblended for garnish.
- Make Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for about 4-5 minutes until the mixture thickens into a smooth paste. Transfer to a bowl and let cool.
- Mix Donut Dough: In a stand mixer fitted with a dough hook, combine 3 cups + 2 tablespoons bread flour, 2 tablespoons sugar, 1 tablespoon + 1/4 teaspoon instant yeast, and 1 1/4 teaspoons fine sea salt. Add 2/3 cup whole milk, 1 large egg, and the cooled Tangzhong. Knead on low speed for 2 minutes until a rough dough forms.
- Add Strawberry Powder and Butter: Incorporate 1/4 cup freeze-dried strawberry powder into the dough, kneading until evenly distributed with a pale pink color. Then, knead in 5 tablespoons unsalted butter, one tablespoon at a time, until fully incorporated. Increase speed to medium and knead for 12 minutes until the dough is smooth, elastic, and passes the windowpane test. The dough should feel soft and slightly tacky.
- First Proof: Shape the dough into a ball, place it in a bowl, cover, and let it 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 donuts. Place each donut on a 4-5 inch parchment square and arrange on a baking sheet. Cover loosely and let rise until doubled in size and puffy, about 60-75 minutes, longer if your kitchen is cool.
- Heat Oil: Heat 3-4 inches of neutral oil in a heavy-bottomed pot over medium-low heat until the temperature stabilizes at 340°F, monitoring to keep it between 330-350°F during frying.
- Fry Donuts: Working in batches of two, carefully lower donuts into the hot oil with the parchment attached. After 5-10 seconds, remove the parchment. Fry each side for about 1 and 1/4 minutes until golden brown with a pale ring in the center. Transfer donuts to a wire rack over a baking sheet to cool completely.
- Prepare Strawberry Sugar: In a medium bowl, mix 1/2 cup granulated sugar with 1 tablespoon freeze-dried strawberry powder. When donuts are cool, gently roll just the sides into this mixture to coat.
- Make Strawberry Glaze: In a large bowl, whisk together 2 cups powdered sugar, 1-2 tablespoons freeze-dried strawberry powder, and 4-5 tablespoons water until smooth. The glaze should be thick yet pourable.
- Glaze and Garnish: Spoon the strawberry glaze over the tops of the donuts. Garnish with extra freeze-dried strawberries and optionally sprinkles. Allow glaze to set briefly before serving.
Notes
- Measure dry ingredients accurately using the spoon-level method or a kitchen scale to ensure the best texture.
- Freeze-dried strawberries can be found at Walmart, Trader Joe’s, Target, or online; you can substitute pre-ground strawberry powder if desired.
- The windowpane test ensures the dough has been kneaded enough — dough should stretch thin without tearing.
- If your kitchen is cool, proofing time may be longer; allow the dough to double fully before frying.
- Store leftover donuts in a loosely covered container to prevent sogginess and maintain freshness for up to 2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
