Strawberry Cream Filled Doughnuts (Printable)
Fluffy, golden doughnuts filled with luscious strawberry cream for a sweet breakfast treat.
# What You’ll Need:
→ 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
→ 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
→ Finishing
16 - 1/2 cup granulated sugar, for coating
# How-to Steps:
01 - Whisk together flour, sugar, yeast, and salt in a large mixing bowl until thoroughly combined.
02 - Add lukewarm milk, room temperature eggs, and softened butter to the dry ingredients. Mix until a sticky, shaggy dough forms.
03 - Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6 to 7 minutes.
04 - Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area until doubled in size, approximately 1 to 1.5 hours.
05 - Punch down risen dough and roll to 1/2-inch thickness. Cut 3-inch rounds using a doughnut cutter or round cookie cutter.
06 - Arrange rounds on a parchment-lined baking sheet, cover, and let rise for 30 to 40 minutes until puffy.
07 - Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F.
08 - Fry doughnuts in batches for 1 to 2 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
09 - While still warm, roll each doughnut in granulated sugar until evenly coated. Allow to cool completely on a wire rack.
10 - Combine diced strawberries, 2 tablespoons sugar, and lemon juice in a saucepan. Cook over medium heat for 3 to 4 minutes until softened. Lightly mash and cool completely.
11 - Whip chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in mascarpone cheese and cooled strawberry compote until smooth and uniform.
12 - Transfer filling to a piping bag fitted with a round tip. Cut a small slit in the side of each cooled doughnut and pipe strawberry cream generously into the center.
# Expert Advice:
01 -
- The strawberry cream filling strikes that perfect balance between fresh fruit brightness and rich creaminess
- Homemade doughnuts taste infinitely better than anything you can buy, with a texture that is pillowy soft inside
02 -
- Oil temperature is everything, too hot and they burn outside while remaining raw inside, too cool and they become greasy
- The doughnuts must be completely cooled before filling or the cream will melt and make a sad, soggy mess
03 -
- The doughnuts are best within a few hours of making them, but you can fry them a day ahead and fill them right before serving
- If you do not have a piping bag, a zip top bag with the corner snipped off works in a pinch