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Strawberry Cream-Filled Doughnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 35 reviews
  • Author: Ivy
  • Prep Time: 40 minutes
  • Cook Time: 2 hours 20 minutes
  • Total Time: 3 hours
  • Yield: 20 servings
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

Delight in these homemade Strawberry Cream-Filled Doughnuts featuring a light, fluffy dough, fried to golden perfection and dusted with strawberry sugar. Filled with a luscious strawberry whipped mascarpone cream and homemade strawberry jam, these doughnuts offer a perfect balance of fresh berry flavors and rich creaminess, ideal for a special breakfast or dessert treat.

Ingredients

Doughnuts Dough

  • 4 1/2 cups (638 grams) unbleached all-purpose flour
  • 1 1/2 tablespoons (15 grams) dry yeast
  • 1 cup + 3 tablespoons whole milk (heated to 110°F)
  • 5 tablespoons (67 grams) granulated sugar
  • 2 teaspoons (7 grams) kosher salt
  • 1/2 teaspoon ground mace
  • 3 large eggs (150 grams), room temperature
  • 5 tablespoons (70 grams) unsalted butter, room temperature

Strawberry Sugar Dust

  • 1 cup granulated sugar
  • 1/4 cup freeze-dried strawberries

Strawberry Jam

  • 1 cup coarsely chopped strawberries (room temperature)
  • 4 tablespoons granulated sugar

Strawberry Whipped Mascarpone Filling

  • 8 ounces mascarpone, cold
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream, cold
  • 1/4 cup prepared strawberry jam (from above, cooled to room temperature)

Other

  • Vegetable oil (for frying, depth 1-1/2 inches in pot)

Instructions

  1. Prepare Ingredients: Measure all ingredients for the doughnuts before starting. Place flour in a large bowl. Heat milk to 110°F using a microwave.
  2. Create Proofing Box (if needed): If your kitchen is cold, prepare a proofing box to help dough rise effectively.
  3. Make Strawberry Sugar Dust: Combine sugar and freeze-dried strawberries in a mini food processor until mixture resembles a fine dust. Set aside.
  4. Cook Strawberry Jam: In a small saucepan over medium-high heat, cook chopped strawberries with sugar. Stir until boiling, then reduce heat to medium-low and simmer until thick and cooked down, about 1/4 cup. Cool to room temperature.
  5. Make Sponge: In the bowl of a stand mixer, whisk together 1 cup flour, 1 tablespoon yeast, and 1 tablespoon sugar. Add half of the milk and mix until no lumps remain. Cover with plastic wrap and let rest 15 minutes until bubbly.
  6. Mix Dry Ingredients: Combine ground mace, salt, remaining sugar, and remaining flour in a separate bowl.
  7. Prepare Dough: Lightly flour a half baking sheet. To the sponge, add remaining yeast, milk, and eggs; mix on low speed until combined. Gradually add remaining flour, mixing until incorporated.
  8. Knead Dough: Switch to dough hook, add butter in 3 pieces, mixing each piece until incorporated. Knead at medium speed for about 8 minutes until dough is smooth, elastic, and slightly sticky. Perform windowpane test to check gluten development; knead 1 more minute if needed.
  9. First Proof: Shape dough into smooth ball, place on floured baking sheet, dust top lightly with flour, cover with tea towel, and let proof 45-60 minutes until doubled in size.
  10. Prepare Baking Sheets: Line two half baking sheets with parchment paper and lightly spray with non-stick spray.
  11. Shape Doughnuts: Turn dough onto floured surface, divide into ~15 pieces (80 grams each), and roll each into a smooth ball. Place doughnuts on prepared baking sheets about 3 inches apart.
  12. Second Proof: Cover doughnuts with tea towels and let rise 45-60 minutes until doubled in height.
  13. Heat Oil: Fill 5-quart pot with vegetable oil to 1 1/2-inch depth. Heat on medium low; use thermometer to monitor. Place cooling rack on baking sheet nearby.
  14. Fry Doughnuts: Increase heat to medium-high, heat oil to 360°F. Place 2-3 doughnuts (on parchment squares) into hot oil, immediately removing parchment. Fry 1 minute per side until golden. Use chopsticks to turn and spider skimmer to remove.
  15. Maintain Oil Temperature: Adjust heat to keep oil between 350-370°F. Remove pot from heat briefly if oil overheats.
  16. Coat Doughnuts: Roll warm, drained doughnuts in strawberry sugar dust. Let cool before filling.
  17. Make Whipped Mascarpone Filling: Beat cold mascarpone and sugar on medium-high until smooth. Slowly stream in heavy cream on low, then increase speed to medium, whipping until soft peaks form. Gently fold in cooled strawberry jam on low speed.
  18. Fill Doughnuts: Transfer filling to an 18-inch pastry bag fitted with plain or Bismark tip. Create small cavity in doughnut side with a knife and pipe filling inside until full.
  19. Storage: Best enjoyed the day made. Store in airtight container in refrigerator up to 2 days.

Notes

  • If kitchen is cold, create a warm proofing box by placing a pan of hot water in an enclosed space to encourage dough rising.
  • Use a candy or instant-read thermometer to maintain accurate oil temperature during frying.
  • Carefully handle doughnuts after frying; warm doughnuts roll best in sugar dust before they cool completely.
  • Do not overbeat whipped mascarpone mixture to prevent separation.

Find it online: https://ivysrecipes.com/strawberry-cream-filled-doughnuts-recipe/