Strawberry Cream Filled Doughnuts (Print version)
Fluffy golden pastry with sweet strawberry cream filling, ideal for breakfast or dessert
# What you'll need:
→ For the 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
→ For the 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
→ For Finishing
16 - 1/2 cup granulated sugar, for coating
# How to make it:
01 - Whisk together flour, sugar, yeast, and salt in a large mixing bowl until well combined.
02 - Add lukewarm milk, eggs, and softened butter to the dry ingredients. Mix until a sticky dough forms, ensuring all flour is incorporated.
03 - Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–7 minutes.
04 - Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, approximately 1–1.5 hours.
05 - Punch down the risen dough and roll out to 1/2-inch thickness. Cut out 3-inch rounds using a doughnut cutter or round cookie cutter.
06 - Arrange the dough rounds on a parchment-lined baking tray, cover, and let rise for 30–40 minutes until puffy.
07 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F.
08 - Fry doughnuts in batches for 1–2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
09 - While still warm, roll each doughnut in granulated sugar to coat evenly. Allow to cool completely before filling.
10 - Combine fresh strawberries, 2 tablespoons granulated sugar, and lemon juice in a saucepan. Cook over medium heat for 3–4 minutes until softened. Mash lightly and set aside to cool completely.
11 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in mascarpone cheese and the cooled strawberry mixture until smooth and well incorporated.
12 - Transfer the strawberry cream to a piping bag fitted with a round nozzle. Cut a small slit in the side of each cooled doughnut and pipe the filling generously into the center.
# Expert suggestions:
01 -
- The strawberry cream strikes that perfect balance between fresh fruit brightness and rich, decadent comfort
- Fresh doughnuts taste nothing like what you find in a bakery. The moment they hit your tongue, youll understand why the effort matters
02 -
- Oil temperature is everything. Too cold and your doughnuts turn greasy, too hot and they burn outside while staying raw inside
- Let the doughnuts cool completely before filling, or the cream will melt right out the sides
03 -
- Room temperature eggs blend more smoothly into the dough than cold ones
- A chopstick inserted into the side of each doughnut creates a perfect tunnel for the filling nozzle