Description
Fluffy yeast-raised milk-bread donuts made with tangzhong and packed with real strawberry flavor from freeze-dried strawberry powder, finished with strawberry sugar and a vibrant strawberry glaze.
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
Instructions
- Make the tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, stirring constantly, until thickened into a paste. Remove from heat and let cool until just warm.
- Mix the dough: In a stand mixer fitted with a dough hook, combine bread flour, sugar, yeast, and salt. Add the milk, egg, and cooled tangzhong. Mix until a rough dough forms.
- Add strawberry powder and butter: Sprinkle in the freeze-dried strawberry powder and knead until evenly incorporated and pink. Add the softened butter one tablespoon at a time, kneading until the dough is smooth and elastic.
- First rise: Shape the dough into a ball and place in a greased bowl. Cover and let rise until doubled in size, about 1 to 1 1/2 hours.
- Shape: Roll the dough out to about 3/4-inch thickness. Cut out donut shapes and place each on a small square of parchment paper.
- Proof: Cover the donuts lightly and let rise until puffy, about 30–45 minutes.
- Fry: Heat 2–3 inches of neutral oil to 340°F (170°C). Carefully place donuts into the oil with the parchment attached, removing the paper after a few seconds. Fry about 2 1/2 minutes total, flipping halfway, until golden brown. Transfer to a wire rack.
- Prepare strawberry sugar: Mix granulated sugar and strawberry powder in a bowl.
- Prepare glaze: Whisk powdered sugar, strawberry powder, and water until smooth and pourable.
- Finish: Roll slightly cooled donuts in strawberry sugar, spoon glaze over the tops, and garnish with extra freeze-dried strawberries. Let set before serving.
Notes
- Fresh strawberries are not recommended as they add too much moisture; use freeze-dried strawberry powder for best results.
- If the dough is sticky, knead longer or add a small amount of flour as needed.
- Store cooled donuts in an airtight container at room temperature for up to 2 days.
- Freeze unglazed donuts for up to 1 month; thaw before glazing.
- If glaze is too thick, add water 1 teaspoon at a time until desired consistency is reached.
- Prep Time: 2 hours 29 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
