Gorgeous Strawberry Cream Doughnuts
Doughnuts are meant to be shared, especially if they are as delicious as these are. We love:
- their rich, fluffy, and incredibly soft texture
- they are not too big or overly sweet, absolutely perfect
- fill them with homemade strawberry jam and rich vanilla cream
- they are best on the same day, but they will be delicious the next day, too
- kids and adults love them
Find all the tips and tricks to master any fried doughnut here.
Essential ingredients
These are the essential ingredients needed to make these delicious homemade doughnuts.
Flour - Use Manitoba flour type 0 or bread flour. It has more protein than all-purpose or plain flour, and it will make the dough fluffier. We also use spelt flour, as it makes the doughnuts richer in flavor.
Sugar - we always use white granulated sugar.
Milk and water - Always use the lukewarm liquid. The ideal temperature is around 30 - 35°C or 85 - 95°F.
Yeast - choose active dry yeast or fresh yeast. If you're using fresh yeast, double the active dry yeast.
Eggs - Choose L-size eggs.
Butter - makes the dough richer and tastier. Use unsalted butter.
Oil - use your favorite vegetable frying oil. We usually use canola or sunflower oil.
Homemade strawberry jam - for this recipe, we made homemade strawberry jam from scratch. This recipe creates a beautiful combination of flavors.
Vanilla cream - is thick, smooth, and incredibly delicious.
Storing
It's best to serve these strawberry cream doughnuts on the same day, but they will also be delicious the next day. Store them in an airtight container at room temperature.
How to make Strawberry Cream Doughnuts at home (video)
Check out this quick video to master making strawberry cream doughnuts at home.
Next, try these delicious fried sweet goodies
- Spelt Doughnuts with Jam
- Doughnuts with Jam
- Doughnuts with Rich Vanilla Cream
- Angel Wings Pastry
- Yogurt Sweet Fritters
- Sweet Lemon Ricotta Fritters
- Fried Apple Pies
- Beignets with Cinnamon Sugar
- Sourdough Doughnuts
Made in collaboration with Podravka d.o.o.
METHOD
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preparation
Add flour and sugar to a bowl of a stand mixer fitted with a dough hook. Feel free to use a hand-held electric mixer fitted with two dough hooks. Make a well in the middle. Pour lukewarm milk and lukewarm water into the well. Add the active dry yeast and cover the ingredients with some flour. Add the eggs, grated lemon zest, rum, and salt. Start kneading on low, set the stand mixer to medium speed, and knead for about 6 - 8 minutes or until the dough is elastic, smooth, and easily separates from the bowl. Add the butter and knead for another 3 - 4 minutes for the butter to incorporate into the dough and separates from the bowl easily.
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first proofing
Cover the bowl with the dough with clingfilm and leave to rise at room temperature (20 - 25°C / 68 - 77°F) until visibly increased for about 2 hours. Then transfer to a fridge and leave to proof overnight, covered, for up to 12 - 16 hours.
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second proofing
Prepare a large baking sheet. Cut 14 (10 cm x 10 cm (4-inch x 4-inch) squares from parchment paper and place them on the baking sheet. Divide the dough into 14 pieces. Each piece should weigh around 65g / 2.1 ounces. Shape each piece into a smooth ball. Place the balls seam-side down onto the prepared parchment paper on the baking sheet and repeat until all the balls are shaped. Leave enough space between the doughnuts to rise. Cover with a kitchen towel. Lightly sprinkle the towel with water. Leave the doughnuts to rise at room temperature for about 1 1/2 hours - 2 1/2 hours or until they triple in size.
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strawberry jam
Cut the fresh strawberries into small pieces. Add to a saucepan along with sugar, grated lemon zest, lemon juice, and vanilla paste. Place over medium heat and cook for 30 minutes, stirring occasionally. Set aside for the jam to cool.
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vanilla cream
Add the egg yolks, sugar, flour, and vanilla to a bowl. Using a whisk, mix into a smooth mixture. Pour boiling whipping cream over the mixture and stir well to get a combined mixture. Transfer to a saucepan and place over medium-high heat. While constantly whisking, cook for 2 - 3 minutes for the mixture to thicken. The consistency should be smooth. Remove from the heat and transfer to a bowl. Pour water or add ice to a large bowl and place the bowl with the cream over the water/ice. Immediately add the cold butter while the cream is still hot and whisk well to incorporate. Then, gently fold in the whipped cream to get a smooth cream.
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frying
Place a large pan (with a lid) over medium heat. Add the oil and wait until the oil reaches 170 - 180°C / 340 - 355 °F. Carefully pick one doughnut with the parchment paper. Turn it around in your hands so the seam looks up, gently drop it into the oil, discard the paper. Add about 4 - 5 more doughnuts, depending on the pan size. The doughnuts should have some space to move, but not too much. Shake the pan slightly to distribute the doughnuts. Cover with a lid and fry for 2 - 3 minutes at 160 - 170°C / 320 - 340 °F, then remove the lid, turn the doughnuts, and fry for another 2 - 3 minutes (uncovered). Transfer the doughnuts onto a paper towel-lined wire rack. Repeat the process until you fry all the doughnuts.
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serve
Coat each doughnut in sugar. Make a hole in each doughnut. Fill the doughnut first with strawberry jam, then add the vanilla cream. Place half a fresh strawberry on top of the cream, and serve.
