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Strawberry Glazed Donuts Recipe

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4.2 from 6 reviews

Delight in homemade Strawberry Glazed Donuts featuring a soft, airy dough infused with freeze-dried strawberry powder, fried to golden perfection and topped with a luscious strawberry glaze. This recipe combines traditional Tangzhong dough technique with fresh fruity flavors, perfect for a special breakfast or treat.

  • Author: Chef
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 44 minutes
  • Yield: 9 donuts
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Ingredients

Donut Dough

  • 3/4 cup water
  • 1/4 cup bread flour (for Tangzhong)
  • 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 (prepared from water and bread flour)
  • 1/4 cup freeze-dried strawberry powder
  • 5 tablespoons unsalted butter (room temperature)

For Frying

  • Neutral oil (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

Garnish

  • Extra freeze-dried strawberries (whole, for garnishing)

Instructions

  1. Prepare Freeze-Dried Strawberry Powder: Using a blender, spice grinder, or food processor, grind 1½ (1-ounce) bags of freeze-dried strawberries into a fine powder. Reserve the remaining ½ bag whole to use as garnish later.
  2. Make 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. Transfer to a small bowl and let cool.
  3. Mix Dough Ingredients: 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 teaspoon sea salt. Add 2/3 cup whole milk, 1 large egg, and the prepared tangzhong. Mix on low speed for about 2 minutes until a dough forms.
  4. Add Strawberry Powder: Add 1/4 cup freeze-dried strawberry powder to the dough. Knead until evenly incorporated and the dough is pale pink in color.
  5. Knead in Butter: Add the 5 tablespoons unsalted butter one tablespoon at a time, mixing thoroughly after each addition. Increase the mixer speed to medium (speed 2) and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test. The dough should feel soft and slightly tacky.
  6. First Proof: Shape the dough into a ball, place it in a covered bowl, and let it rest for 30 minutes.
  7. Prepare Dough for Shaping: Lightly flour a surface and roll the dough to about 3/4 inch thickness. Using a donut cutter or round cutters, cut out donuts. Reroll scraps twice to maximize yield, cutting out as many donuts as possible.
  8. Second Proof: Place each donut on a 4-5 inch parchment square and lay them on a baking tray. Cover loosely and let rise until doubled and puffy, about 60–75 minutes. This timing may vary depending on room temperature.
  9. Heat Oil for Frying: When donuts are halfway proofed, heat 3–4 inches of neutral oil in a heavy-bottomed pot over medium-low heat to maintain 330–350°F. Adjust heat to keep temperature steady throughout frying.
  10. Fry Donuts: Test donuts by checking if they feel light and springy. Working in batches of two, gently lower donuts with parchment attached into oil. After 5–10 seconds, remove parchment and continue frying for 2½ minutes total, flipping halfway through. Donuts should be golden brown with a pale ring in the center.
  11. Drain and Cool: Transfer fried donuts to a wire rack placed over a baking sheet to cool completely.
  12. Make Strawberry Sugar: In a medium bowl, mix 1/2 cup granulated sugar with 1 tablespoon freeze-dried strawberry powder. Once donuts are cooled, roll just the sides of each donut in this strawberry sugar mixture.
  13. Prepare Strawberry Glaze: Whisk together 2 cups powdered sugar, 1–2 tablespoons freeze-dried strawberry powder, and 4–5 tablespoons room temperature water in a large bowl until smooth. The glaze should be thick but pourable.
  14. Glaze and Garnish Donuts: Spoon glaze over donut tops, then sprinkle with extra freeze-dried strawberries or sprinkles for decoration. Serve and enjoy immediately!

Notes

  • Freeze-dried strawberries are key to the bright strawberry flavor and natural color of the donuts.
  • Use bread flour for better gluten development, which creates a soft, airy donut texture.
  • Maintain oil temperature during frying between 330°F and 350°F to avoid greasy or over-browned donuts.
  • Tangzhong (a cooked flour-water roux) helps create extra soft and fluffy donuts with longer freshness.
  • Rising times can vary depending on ambient temperature; allow extra time if your kitchen is cool.

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