strawberry filled donuts

Ingredients

For the Donuts:

1/2 cup whole milk, warmed (about 110°F or 43°C)

1/4 cup granulated sugar

1 large egg

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

3 cups all-purpose flour (plus more for dusting)

1/2 teaspoon salt

Oil for frying (vegetable or canola oil)

For the Strawberry Filling:

1/4 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For the Glaze (Optional):

2-3 tablespoons milk or water

1/2 teaspoon vanilla extract

Instructions

Make the Strawberry Filling:

In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice over medium heat.

Cook until the strawberries start to break down and release their juices (about 5-7 minutes).

If you want a thicker filling, add the cornstarch mixture and cook for an additional 2-3 minutes until it thickens.

Remove from heat and let it cool completely.

Prepare the Dough:

In a small bowl, dissolve the yeast in the warmed milk and let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine the sugar, melted butter, egg, vanilla extract, and salt. Add the yeast mixture and mix well.

Gradually add the flour, one cup at a time, until a soft dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. You may need to add a little more flour if the dough is too sticky.

First Rise:

Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm place until doubled in size, about 1-2 hours.

Shape the Donuts:

Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it out to about 1/2-inch thick.

Use a round cutter to cut out donuts (about 3 inches in diameter). Use a smaller cutter (or a bottle cap) to cut out the center holes if desired.

Place the cut donuts on a floured baking sheet and cover them with a kitchen towel. Let them rise for another 30-45 minutes.

Fry the Donuts:

Heat oil in a deep pot or fryer to 350°F (175°C). Carefully drop a few donuts into the hot oil, frying for about 1-2 minutes on each side until golden brown.

Remove the donuts with a slotted spoon and drain on paper towels. Repeat with the remaining donuts.

Fill the Donuts:

Once the donuts are cooled slightly, use a pastry bag fitted with a small round tip to fill each donut with the cooled strawberry filling. If you don’t have a pastry bag, you can use a zip-top bag with the corner snipped off.

Prepare the Glaze (Optional):

In a small bowl, mix the powdered sugar with the milk or water and vanilla extract until smooth. Adjust the consistency as needed.

Dip the top of each filled donut into the glaze or drizzle it over the top.

Serve:

Enjoy your Strawberry Filled Donuts fresh! They are best served the same day but can be stored in an airtight container for a couple of days.