Yeasted strawberry dough and strawberry glaze come together to make soft, fluffy, sweet, and delicious donuts packed with antioxidants. Impress your friends with fresh, homemade donuts!

The best part about this recipe is if you get tired of re-rolling and cutting donut shapes, you can always turn half the dough into delicious donut bread!

Let's talk about the recipe.

Ingredients

For the Dough

• Flour
• Salt
• Active dry yeast
• Butter
• Honey
• Vanilla
• Whole milk
• Olive oil
• Eggs
• Chopped strawberries

For the Glaze

• Chopped strawberries
• Milk
• Powdered sugar
• Vanilla

Make the Dough

In the bowl of a stand mixer, combine flour, salt, yeast, butter, and honey. Whisk to combine and make a well in the center. Blend the vanilla, milk, olive oil, eggs, and strawberries in a blender. Pour into the well in the dry ingredients and knead with a dough hook for 10-15 minutes. Allow to rest until nearly doubled in size, 1-2 hours.

I have to warn you that this dough will seem super sticky and soft. Don't worry! It'll actually be really easy to roll out later because of how soft it is, and a little dusting a flour will take care of all the stickiness unless you're in a very very warm environment making these.

The rising time will depend on the temperature of the environment your making these in - my house was about 68f, and it took about 90 minutes.

Shape the Donuts

Sprinkle flour on the dough, a long stretch of baking paper on a flat surface, and your hands. Using a rolling pin, roll out the dough on the rolling paper until 1/2 inch thick. Cut 3-inch circles into the dough, and smaller circles within those circles to make rings. Place each ring on its own small square of baking paper. Combine the dough back into a ball, reroll, and repeat until out of dough. Allow to rest until puffed, 1-2 more hours.

As I mentioned earlier, this dough is quite soft and sticky, but so long as everything touching it is dusted with flour, it shouldn't be an issue at all. A bench scraper can be handy for getting the donuts up if your environment is very warm, but otherwise it shouldn't be an issue at all.

Fry and Glaze the Donuts

Heat a pot with at least 2 inches of oil, leaving 2 inches of space (at least) from the top of the pot. Use a thermometer to make sure the oil is at 350f and stays at that temperature. Using heat-safe tools, remove a dough ring from its baking paper and place into the oil. Allow to cook for 70 seconds before flipping and allowing 70 seconds on the next side. Remove and place onto a plate lined with paper towels to dry. Repeat with all dough rings. Blend the milk, strawberries, and vanilla. Whisk in the powdered sugar until smooth. Dip each donut into the glaze once they are cooled enough to touch.

Keeping a consistent temperature for your fry oil is really important! You can use a candy thermometer or a probe, whatever you have. Just ensure it stays at 350f, or your going to have inconsistent donuts that might be undercooked or overcooked.

As soon as they're cool enough to glaze, glaze them! If you wait too long, more glaze will absorb into the donut instead of sitting on top. These are best on day one, but you can reheat them for 15 seconds on any day after and they will be soft and delicious.

Strawberry Donuts Recipe

Download the recipe here

Servings: 32

Active time: 1 hour

Total time: 4 hours

Ingredients:

For the Dough

• 6 cups flour
• 1 Tbsp salt
• 2 1/2 tsp active dry yeast
• 8 Tbsp butter, room temperature, chopped
• 4 tbsp honey
• 1/2 Tbsp vanilla
• 2 cups whole milk
• 2 Tbsp olive oil
• 2 eggs
• 1 cup chopped strawberries

For the Glaze

• 1/4 cup chopped strawberries
• 3 Tbsp milk
• 2 cups powdered sugar
• 1 tsp vanilla

Method:

For the Dough

1. In the bowl of a stand mixer, combine flour, salt, yeast, butter, and honey. Whisk to combine and make a well in the center.
2. Blend the vanilla, milk, olive oil, eggs, and strawberries in a blender. Pour into the well in the dry ingredients and knead with a dough hook for 10-15 minutes. Allow to rest until nearly doubled in size, 1-2 hours.
3. Sprinkle flour on the dough, a long stretch of baking paper on a flat surface, and your hands. Using a rolling pin, roll out the dough on the rolling paper until 1/2 inch thick.
4. Cut 3-inch circles into the dough, and smaller circles within those circles to make rings. Place each ring on its own small square of baking paper. Combine the dough back into a ball, reroll, and repeat until out of dough. Allow to rest until puffed, 1-2 more hours.
5. Heat a pot with at least 2 inches of oil, leaving 2 inches of space (at least) from the top of the pot. Use a thermometer to make sure the oil is at 350f and stays at that temperature.
6. Using heat-safe tools, remove a dough ring from its baking paper and place into the oil. Allow to cook for 70 seconds before flipping and allowing 70 seconds on the next side. Remove and place onto a plate lined with paper towels to dry. Repeat with all dough rings.

For the Glaze

1. Blend the milk, strawberries, and vanilla. Whisk in the powdered sugar until smooth. Dip each donut into the glaze once they are cooled enough to touch.

See Nutrition Info

Nutrition Facts
Servings: 32
Amount per serving
Calories	165
% Daily Value*
Total Fat 4.9g	6%
Saturated Fat 2.3g	11%
Cholesterol 32mg	11%
Sodium 1246mg	54%
Total Carbohydrate 26.9g	10%
Dietary Fiber 0.7g	3%
Total Sugars 8.9g
Protein 3.5g
Vitamin D 7mcg	34%
Calcium 17mg	1%
Iron 1mg	7%
Potassium 52mg	1%

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About the Author

Hi! I'm Alexandra Massengale, and I've been cooking and baking for over 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and heart happy, without putting any food off limits or making you feel guilty for loving delicious things.

By Alexandra Massengale