Name: Triple Strawberry Milk-Bread Donuts
Prep time: 2 h 29 min
Cook time: 15 min
Total time: 2 h 44 min
Cuisine: American
Ingredients: Tangzhong:; 3 tablespoons water; 3 tablespoons bread flour; Strawberry Donut Dough:; 3 cups bread flour; 1/4 cup granulated sugar; 2 1/4 teaspoons instant yeast; 1 teaspoon fine sea salt; 3/4 cup whole milk, room temperature; 1 large egg, room temperature; Prepared tangzhong; 1/4 cup freeze-dried strawberry powder; 4 tablespoons unsalted butter, softened; Neutral oil for frying (canola, vegetable, or avocado oil); Strawberry Sugar:; 1/2 cup granulated sugar; 1 tablespoon freeze-dried strawberry powder; Strawberry Glaze:; 1 cup powdered sugar; 1 tablespoon freeze-dried strawberry powder; 2–3 tablespoons room temperature water; Extra freeze-dried strawberries for garnish

Why You’ll Love Triple Strawberry Milk-Bread Donuts Recipe

These donuts are incredibly soft and pillowy thanks to the milk-bread method, which keeps the dough moist and tender for days. The strawberry flavor isn’t artificial or overpowering — it comes from freeze-dried strawberries, giving the donuts a bright, authentic fruit taste.

You’ll also love how balanced they are. The strawberry sugar adds texture, the glaze brings sweetness, and the fluffy interior keeps each bite light instead of heavy. They look beautiful with their soft pink hue, making them perfect for special occasions, brunch gatherings, or simply treating yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tangzhong
water
bread flour

Strawberry Donut Dough
bread flour
granulated sugar
instant yeast
fine sea salt
whole milk
egg
tangzhong
freeze-dried strawberry powder
unsalted butter
neutral oil for frying

Strawberry Sugar
granulated sugar
freeze-dried strawberry powder

Strawberry Glaze
powdered sugar
freeze-dried strawberry powder
water
extra crushed freeze-dried strawberries for garnish

Directions

In a small saucepan, whisk together the water and bread flour for the tangzhong. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth paste. Remove from heat and let it cool until just warm.
In a stand mixer fitted with a dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and cooled tangzhong. Mix on low speed until a shaggy dough forms.
Add the freeze-dried strawberry powder and continue kneading until evenly incorporated and the dough turns pink.
Gradually add the softened butter, one piece at a time, kneading well after each addition. Continue mixing until the dough is smooth, elastic, and slightly tacky but not sticky.
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 60–90 minutes.
Roll the dough out to about 3/4-inch thickness on a lightly floured surface. Cut out donut shapes using a donut cutter. Place each donut on a small square of parchment paper.
Cover loosely and let the donuts proof again until puffy and airy, about 30–45 minutes.
Heat neutral oil in a heavy pot to 340°F (170°C). Carefully lower each donut into the hot oil. Remove the parchment paper after a few seconds. Fry for about 2–3 minutes per side until golden brown. Transfer to a wire rack to cool slightly.
Mix the granulated sugar with freeze-dried strawberry powder for the strawberry sugar coating. Roll warm donuts in the mixture.
Whisk together powdered sugar, strawberry powder, and water until smooth to make the glaze. Spoon or drizzle the glaze over the donuts and garnish with crushed freeze-dried strawberries.

Servings and timing

Servings: 9 donuts

Prep time: 2 hours 30 minutes
Cook time: 15 minutes
Total time: approximately 2 hours 45 minutes

Variations

Chocolate Strawberry: Drizzle melted dark or white chocolate over the glazed donuts for a chocolate-covered strawberry twist.

Filled Donuts: Skip cutting out the centers and fry as round donuts. Fill with strawberry jam or vanilla pastry cream after cooling.

Baked Option: For a lighter version, bake at 350°F (175°C) for about 12–15 minutes. The texture will be slightly different but still delicious.

Citrus Boost: Add a small amount of lemon zest to the glaze to brighten the strawberry flavor even more.

Storage/Reheating

Store fully cooled donuts in an airtight container at room temperature for up to 2 days. For best texture, enjoy them the same day they are made.

To reheat, warm in the microwave for 8–10 seconds or in a low oven for a few minutes until just heated through. Avoid overheating, as this can dry them out.

If freezing, freeze unglazed donuts in an airtight freezer-safe container for up to 1 month. Thaw at room temperature before adding glaze and sugar coating.

FAQs

How do I know when the dough is properly kneaded?

The dough should be smooth, elastic, and slightly tacky. When stretched gently, it should form a thin windowpane without tearing easily.

Can I use all-purpose flour instead of bread flour?

Bread flour is recommended for the best structure and chew, but all-purpose flour can work. The donuts may be slightly softer and less structured.

Why use freeze-dried strawberries instead of fresh ones?

Freeze-dried strawberries provide intense flavor without adding extra moisture, which helps maintain the dough’s texture.

What oil is best for frying?

Use a neutral oil with a high smoke point such as vegetable, canola, or sunflower oil.

How can I keep my oil temperature steady?

Use a thermometer and adjust the heat as needed. Fry in small batches to prevent temperature drops.

Can I prepare the dough overnight?

Yes. After the first rise, refrigerate the dough overnight. Let it come to room temperature before shaping and proofing.

Why are my donuts dense instead of fluffy?

This can happen if the dough was underproofed, overproofed, or not kneaded enough. Proper rising time is key.

Can I make these without a stand mixer?

Yes. You can knead by hand, though it will take more time and effort to reach the proper elasticity.

How thick should I roll the dough?

About 3/4 inch thick ensures a fluffy interior and proper rise during frying.

Can I skip the glaze and just use strawberry sugar?

Absolutely. The strawberry sugar alone adds great flavor and texture if you prefer a lighter finish.

Conclusion

Triple Strawberry Milk-Bread Donuts are a beautiful combination of soft, enriched dough and vibrant fruit flavor. With strawberry incorporated into the dough, coating, and glaze, every bite delivers balanced sweetness and fresh berry taste. Whether for a special brunch or an indulgent homemade treat, these donuts are sure to impress with both their flavor and their irresistible texture.