Imagine biting into a cloud-like doughnut, its delicate crumb yielding to a burst of sweet strawberry glaze. These homemade Strawberry Glazed Doughnuts are not only incredibly delicious but also surprisingly easy to make. Forget those dense, store-bought versions – this recipe guarantees fluffy doughnuts every single time. Get ready to transform your kitchen into your favorite bakery!
Why You’ll Love These Strawberry Glazed Doughnuts
These aren’t your average doughnuts; they’re a homemade dream come true! Here’s why you’ll be making them again and again:
- Unbelievably Fluffy: The secret’s in the double rise, creating a light and airy texture that melts in your mouth.
- Bursting with Strawberry Flavor: The fresh strawberry glaze adds a vibrant, fruity sweetness that perfectly complements the richness of the doughnut.
- Surprisingly Easy: Don’t be intimidated! This recipe is straightforward and yields impressive results, even for beginner bakers.
- Perfect for Any Occasion: Whether it’s a weekend brunch, a special celebration, or just a sweet craving, these doughnuts are sure to impress.
- Customizable: Want to try different flavors? The doughnut base is a blank canvas for your favorite glazes and toppings!
Gathering Your Ingredients for Strawberry Glazed Doughnuts
Creating the perfect doughnut is all about using the right ingredients and understanding their roles. For these Strawberry Glazed Doughnuts, we’re aiming for a balance of richness, sweetness, and that signature fluffy texture. The dough’s ingredients work together to create the perfect crumb, while the glaze provides a sweet, fruity finish that’s simply irresistible. So let’s dive into what you’ll need!
For the Dough:
- All-Purpose Flour: 2 1/4 cups. Flour provides the structure of the doughnut. We’re using all-purpose for its versatility, but be careful not to over-knead, as this can lead to a tougher doughnut.
- Granulated Sugar: 1/4 cup. Sugar not only sweetens the dough but also feeds the yeast, helping it rise properly.
- Salt: 1 teaspoon. Salt enhances the flavors of the other ingredients and controls the yeast activity.
- Active Dry Yeast: 1 packet (2 1/4 teaspoons). Yeast is the key to that light and airy texture! Make sure your yeast is fresh for the best results.
- Warm Milk: 1/2 cup (110-115°F). Warm milk provides the ideal environment for the yeast to activate and do its magic. Temperature is important here – too hot and it will kill the yeast, too cold and it won’t activate.
- Large Eggs: 2. Eggs add richness, moisture, and structure to the dough.
- Unsalted Butter, Melted: 1/4 cup. Melted butter adds flavor and tenderness to the doughnuts. Using unsalted butter allows you to control the amount of salt in the recipe.
- Vegetable Oil: For frying. Choose a neutral-flavored oil like vegetable or canola oil for frying. This will ensure that the doughnuts don’t absorb any unwanted flavors.
For the Strawberry Glaze:
- Powdered Sugar: 2 cups. Powdered sugar creates a smooth, creamy glaze that clings beautifully to the doughnuts.
- Milk: 1/4 cup. Milk thins out the powdered sugar to create the perfect glaze consistency.
- Vanilla Extract: 1 teaspoon. Vanilla extract enhances the sweetness of the glaze and adds a touch of warmth.
For the Topping:
- Fresh Strawberries, Diced: 1 cup. Fresh strawberries add a burst of fresh, fruity flavor and a beautiful visual appeal to the doughnuts.
Crafting Your Strawberry Glazed Doughnuts: Step-by-Step
Ready to embark on your doughnut-making adventure? Don’t worry, I’ll guide you through each step to ensure doughnut perfection! The key to these Strawberry Glazed Doughnuts is patience – allowing the dough to rise properly is essential for achieving that signature fluffy texture. So, let’s get started!
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures that the ingredients are evenly distributed, which is important for consistent results.
- Activate the Yeast: In a separate bowl, dissolve the yeast in warm milk. Let stand for 5 minutes, or until foamy. This step is crucial to ensure that the yeast is alive and active. If it doesn’t foam, the yeast may be old or the milk was too hot. You might want to purchase new yeast and try again.
- Combine Wet Ingredients: Add the eggs and melted butter to the yeast mixture and whisk to combine. This creates a rich and flavorful base for the dough.
- Form the Dough: Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Don’t overmix at this stage – you just want the ingredients to come together.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Kneading develops the gluten in the flour, which gives the doughnuts their structure. The dough should be slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size. This first rise is essential for developing the flavor and texture of the doughnuts. The warmer the environment, the faster the dough will rise.
- Shape the Doughnuts: Gently punch down the dough to release the air. Roll it out to 1/2 inch thickness on a lightly floured surface. Use a doughnut cutter to cut out doughnuts. Place the doughnuts on a baking sheet lined with parchment paper.
- Second Rise: Cover and let rise for another 30 minutes. This second rise is absolutely key to ensuring a fluffy texture. Don’t skip it! During this rise, the doughnuts will puff up slightly, creating that light and airy texture we’re after.
- Fry the Doughnuts: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully place the doughnuts in the hot oil, a few at a time, and fry for 1-2 minutes per side, until golden brown. Make sure to maintain the oil temperature for even cooking.
- Cool the Doughnuts: Remove the doughnuts from the oil and place them on a wire rack to cool slightly. This allows excess oil to drip off and prevents the doughnuts from becoming soggy.
- Prepare the Glaze: While the doughnuts are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Adjust the amount of milk to achieve your desired consistency.
- Glaze the Doughnuts: Dip the warm doughnuts in the glaze and place them back on the wire rack to allow the excess glaze to drip off.
- Add the Topping: Sprinkle the diced strawberries on top of the glazed doughnuts. The fresh strawberries add a burst of flavor and a beautiful finishing touch.
- Serve and Enjoy: These are best enjoyed fresh, while the doughnuts are still slightly warm and the glaze is perfectly set.
Tips for Perfect Strawberry Glazed Doughnuts Every Time
Want to take your doughnut game to the next level? Here are some pro tips and tricks to ensure doughnut success every time!
- Use Fresh Yeast: This is crucial for getting a good rise and fluffy doughnuts. Check the expiration date and store your yeast in an airtight container in the refrigerator or freezer.
- Don’t Overheat the Milk: Make sure the milk is warm (110-115°F), not hot. Hot milk will kill the yeast and prevent the dough from rising.
- Knead the Dough Properly: Kneading develops the gluten, which gives the doughnuts their structure. Knead for 5-7 minutes, until the dough is smooth and elastic.
- Don’t Skip the Second Rise: This second rise is essential for creating a fluffy texture. Allow the doughnuts to rise for 30 minutes before frying.
- Maintain the Oil Temperature: Use a thermometer to ensure that the oil stays at 350°F (175°C). If the oil is too hot, the doughnuts will burn on the outside before they are cooked through on the inside. If the oil is too cool, the doughnuts will absorb too much oil and become greasy.
- Fry in Small Batches: Don’t overcrowd the pot when frying. Fry a few doughnuts at a time to maintain the oil temperature and prevent them from sticking together.
- Get Creative with Toppings: Feel free to experiment with different glazes and toppings. A chocolate glaze or a sprinkle of chopped nuts would also be delicious! Maybe next time you want to try these doughnuts but drizzled with an easy caramel glaze, like in our easy caramel nut dessert jars recipe.
What to Serve With Strawberry Glazed Doughnuts
While these Strawberry Glazed Doughnuts are delicious on their own, they also pair well with a variety of other dishes. For a complete brunch spread, consider serving them alongside fresh fruit, yogurt, and maybe even some golden cottage cheese fritters! The slightly savory fritters will be a perfect counterpoint to the sweetness of the doughnuts. A cup of coffee or tea is also a must-have accompaniment.
Your Strawberry Glazed Doughnuts Questions Answered (FAQ)
Can I make the dough ahead of time?
Yes! You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just punch it down gently before rolling it out. This is a great way to break up the work and have fresh doughnuts ready to go in the morning.
Can I bake these doughnuts instead of frying them?
While frying is the traditional method for making doughnuts and yields the best texture, you can try baking them. Bake at 375°F (190°C) for 12-15 minutes, or until golden brown. Keep in mind that baked doughnuts will be denser than fried doughnuts.
Can I freeze these Strawberry Glazed Doughnuts?
Yes, you can freeze the unglazed doughnuts. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. When ready to eat, thaw at room temperature and glaze as directed.
What if I don’t have a doughnut cutter?
No problem! You can use a cookie cutter or even a knife to cut out doughnut shapes. Just make sure to cut out the center hole as well.
My dough isn’t rising. What could be the problem?
There are a few reasons why your dough might not be rising. First, make sure your yeast is fresh. Second, make sure the milk is warm, not hot. Third, make sure the dough is in a warm place. If you’ve checked all of these things and your dough still isn’t rising, it may be that the yeast is dead. In that case, you’ll need to start over with fresh yeast.
Enjoy Your Homemade Strawberry Glazed Doughnuts!
There’s nothing quite like the satisfaction of biting into a freshly made, perfectly fluffy doughnut. These Strawberry Glazed Doughnuts are a labor of love, but the results are well worth the effort. So, gather your ingredients, follow the steps, and get ready to indulge in a homemade treat that will impress your friends and family. Don’t forget to share your creations with us in the comments below and let us know what your favorite doughnut toppings are!
Strawberry Glazed Doughnuts (Guaranteed Fluffy Every Time)
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm milk (110-115°F)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- Vegetable oil, for frying
- Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Topping:
- 1 cup fresh strawberries, diced
Directions
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, dissolve the yeast in warm milk. Let stand for 5 minutes until foamy.
- Add the eggs and melted butter to the yeast mixture and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size. This is crucial for fluffiness.
- Gently punch down the dough to release the air. Roll it out to 1/2 inch thickness on a lightly floured surface.
- Use a doughnut cutter to cut out doughnuts. Place the doughnuts on a baking sheet lined with parchment paper.
- Cover and let rise for another 30 minutes. This second rise is *key* to ensuring a fluffy texture. Don’t skip it!
- Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Carefully place the doughnuts in the hot oil, a few at a time, and fry for 1-2 minutes per side, until golden brown.
- Remove the doughnuts from the oil and place them on a wire rack to cool slightly.
- While the doughnuts are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Dip the warm doughnuts in the glaze and place them back on the wire rack to allow the excess glaze to drip off.
- Sprinkle the diced strawberries on top of the glazed doughnuts.
- Serve and enjoy!