Description
These Baked Strawberry Lemon Doughnuts combine the bright, fresh flavor of lemon zest with the sweet essence of strawberry glaze. Light and fluffy with a tender crumb, these doughnuts are baked to golden perfection and topped with a thick, luscious strawberry glaze made from powdered sugar, strawberry extract, and freeze-dried strawberries. Perfect for a delightful breakfast treat or an elegant dessert, they bring a burst of fruity flavor to every bite without the heaviness of fried doughnuts.
Ingredients
Doughnuts
- 1/2 cup warm water (about 90-95°F)
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 2 1/4 teaspoons (1 packet) instant yeast
- 4 large egg yolks
- 1/3 cup (65 grams) granulated sugar
- 2 1/2 cups plus 2 tablespoons (335 grams) all-purpose flour
- 1/4 teaspoon fine sea salt
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 1/4 cup heavy cream, at room temperature
Glaze
- 3 cups (375 grams) powdered sugar, sifted
- 1 1/2 tablespoons light corn syrup (or golden syrup)
- 1/2 teaspoon strawberry extract
- 1 1/2 cups (30 grams) freeze-dried strawberries
- 1/4 to 1/2 cup hot water
Instructions
- Make the dough: In the bowl of a stand mixer, whisk together warm water, lemon zest, vanilla extract, instant yeast, egg yolks, and granulated sugar until combined. Gradually add the all-purpose flour, then salt, stirring until fully absorbed.
- Knead the dough: Attach the dough hook to the mixer and add softened butter and heavy cream. Knead on medium speed for 6 to 8 minutes until a smooth, sticky dough forms. Avoid adding extra flour; the dough will become less sticky as it rises.
- First rise: Transfer the dough to a greased bowl, cover, and let it rise in a warm place until doubled in size, about 2 hours.
- Shape the doughnuts: On a floured surface, roll the dough out until just over 1/2 inch thick. Cut out about 12 doughnuts using a flour-dusted doughnut cutter. Reroll scraps to cut out additional doughnuts if needed.
- Second rise: Place the doughnuts on large baking sheets lined with parchment paper, spacing them a few inches apart. Cover and allow them to rise until puffy, about 30 to 45 minutes.
- Bake the doughnuts: Preheat the oven to 350°F (175°C). Bake the doughnuts for 10 to 12 minutes until they are lightly golden and puffed.
- Prepare the glaze: In a bowl, whisk together sifted powdered sugar, light corn syrup, strawberry extract, and freeze-dried strawberries. Gradually add hot water until the glaze is smooth, thick, and pourable.
- Glaze the doughnuts: Dip each baked doughnut into the glaze and set them on a wire rack placed over a lined sheet pan to catch excess glaze. Let the glaze set for about 30 minutes before serving.
- Serve: These doughnuts are best enjoyed the day they are baked for optimal freshness and texture.
Notes
- Ensure the water used for activating the yeast is warm but not hot to avoid killing the yeast.
- Do not add extra flour during kneading to maintain a soft, sticky dough that yields light doughnuts.
- If freeze-dried strawberries are not available, you can finely crush strawberry-flavored candy or use a natural strawberry powder alternative.
- Glaze thickness can be adjusted with the amount of hot water added; start with less and add more gradually.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives, but texture may vary slightly.
- Store leftover doughnuts in an airtight container at room temperature for up to one day. They are best fresh.
