Strawberry Cream Filled Doughnuts (Printable Version)
Fluffy golden pastry filled with fresh strawberry cream, sweet breakfast treat
# What You'll Need:
→ For the Doughnuts
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, softened
08 - Vegetable oil, for frying
→ For the Strawberry Cream Filling
09 - 1 cup fresh strawberries, hulled and diced
10 - 2 tbsp granulated sugar
11 - 1 tsp lemon juice
12 - 3/4 cup heavy cream, chilled
13 - 1/3 cup powdered sugar
14 - 1/2 tsp vanilla extract
15 - 1/2 cup mascarpone cheese, chilled
→ For Finishing
16 - 1/2 cup granulated sugar, for coating
# Method:
01 - In a large bowl, whisk together flour, sugar, yeast, and salt until thoroughly combined.
02 - Add lukewarm milk, eggs, and softened butter to the dry ingredients. Mix until a sticky dough forms.
03 - Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6-7 minutes.
04 - Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
05 - Punch down the dough and roll out to 1/2-inch thickness. Cut out 3-inch rounds using a doughnut cutter or round cookie cutter.
06 - Place rounds on a parchment-lined tray, cover, and let rise for 30-40 minutes until puffy.
07 - Heat vegetable oil in a deep fryer or large pot to 350°F.
08 - Fry doughnuts in batches for 1-2 minutes per side until golden brown. Drain on paper towels.
09 - While still warm, roll doughnuts in granulated sugar to coat evenly. Cool completely before filling.
10 - Combine strawberries, 2 tablespoons sugar, and lemon juice in a saucepan. Cook over medium heat for 3-4 minutes until soft. Mash lightly and cool completely.
11 - Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in mascarpone and cooled strawberry mixture until smooth and combined.
12 - Transfer filling to a piping bag fitted with a round nozzle. Cut a small slit in the side of each doughnut and pipe strawberry cream generously into the center.
# Chef's Tips:
01 -
- The strawberry cream filling tastes like summer captured in velvet, with tiny bursts of fresh fruit in every bite
- These doughnuts strike that perfect balance between crisp exterior and tender, pillowy inside
- Theyre surprisingly forgiving, and even slightly imperfect ones taste like heaven
02 -
- Oil temperature makes or breaks these doughnuts, too cold and they soak up grease, too hot and they burn outside while staying raw inside
- The dough should feel tacky but not impossibly sticky, resist adding too much flour or they'll become tough
- Completely cooling doughnuts before filling prevents the cream from melting and creating a sad, soggy mess
03 -
- Use a chopstick to test oil temperature, bubbles should form immediately and rise steadily
- Pipe filling from three different angles to ensure the doughnut is filled all the way through
- A light dusting of powdered sugar over the coating makes them look bakery-perfect