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Strawberry Glazed Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews
  • Author: Rachel
  • Prep Time: 2 hours 29 minutes
  • Proofing Time: 60 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 44 minutes
  • Yield: 9 donuts
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Glazed Donuts are soft, fluffy, and bursting with natural strawberry flavor thanks to freeze-dried strawberry powder. Made with a tender, tangzhong-enriched dough, they're fried to golden perfection and finished with a sweet strawberry glaze and strawberry sugar coating. Perfect for breakfast, brunch, or dessert, these donuts are a delightful treat that combines classic donut texture with a fresh fruity twist.

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 (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

  1. Prepare Freeze-Dried Strawberry Powder: Combine 1 1/2 bags of freeze-dried strawberries in a blender or spice grinder and grind into a fine powder. Reserve the remaining 1/2 bag whole for garnishing.
  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 set aside to cool.
  3. Mix Dough Ingredients: In a stand mixer with a dough hook, combine 3 cups + 2 tablespoons bread flour, 2 tablespoons granulated 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 dough forms.
  4. Add Strawberry Powder: Add 1/4 cup freeze-dried strawberry powder to the dough and knead until evenly incorporated and pale pink.
  5. Incorporate Butter: Gradually knead in 5 tablespoons unsalted butter, 1 tablespoon at a time, mixing 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 tacky.
  6. First Rest: Shape the dough into a ball, place it in a bowl, cover, and let it rest for 30 minutes.
  7. Shape Donuts: On a lightly floured surface, roll the dough to about 3/4-inch thick. Cut out 9 donuts using a donut cutter, rerolling scraps twice to maximize donuts. Place each donut on a parchment square about 4–5 inches square, arrange on a baking tray, cover loosely, and let rise until puffy and doubled in size, about 60–75 minutes.
  8. Heat Oil: When donuts are halfway through proofing, heat 3–4 inches of neutral oil in a heavy-bottomed pot over medium-low heat to 340°F, maintaining oil temperature between 330–350°F throughout frying.
  9. Fry Donuts: Working in batches of two, gently lower donuts with parchment attached into the hot oil. After 5–10 seconds, remove the parchment carefully. Fry donuts for 2 1/2 minutes total, flipping halfway, until golden brown with a pale ring around the center. Transfer onto a wire rack set over a baking sheet to cool completely.
  10. Make Strawberry Sugar: In a medium bowl, mix 1/2 cup granulated sugar with 1 tablespoon freeze-dried strawberry powder. Once cooled, roll just the sides of the donuts in the strawberry sugar mixture.
  11. Make Strawberry Glaze: Whisk together 2 cups powdered sugar, 1-2 tablespoons freeze-dried strawberry powder, and 4-5 tablespoons room temperature water until smooth. The glaze should be thick but able to flow smoothly.
  12. Glaze and Garnish: Spoon the glaze over the tops of the donuts. Garnish with extra freeze-dried strawberries if desired. Serve and enjoy!

Notes

  • Use the spoon-level method or a kitchen scale to measure flour accurately to ensure proper dough texture.
  • Freeze-dried strawberries can be found at large retailers or online; you can also buy pre-ground strawberry powder.
  • The windowpane test ensures proper gluten development; stretch a small piece of dough thinly without tearing.
  • Store leftover donuts in a container with a loosely placed lid to prevent excess moisture buildup and maintain freshness for up to two days.
  • Maintain oil temperature carefully during frying to avoid greasy or burnt donuts.

Nutrition

  • Serving Size: 1 donut
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 190 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 40 mg

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