Strawberry Cream Filled Doughnuts (Printable version)
Golden fried doughnuts filled with sweet strawberry cream and mascarpone
# 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 Prepare:
01 - Whisk together flour, sugar, yeast, and salt in a large bowl until thoroughly combined.
02 - Add lukewarm milk, room temperature eggs, and softened butter to the dry mixture. Mix until a sticky, cohesive 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 tightly, 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 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
08 - Fry in batches for 1 to 2 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
09 - Roll warm doughnuts in granulated sugar while still warm to ensure coating adheres. Cool completely before filling.
10 - Combine 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 heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in mascarpone 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 doughnut and pipe strawberry cream generously into the center.
# Expert advice:
01 -
- The combination of fresh strawberry cream and fluffy fried dough creates something magical that storebought versions never quite capture
- Making them from scratch fills your home with the most incredible aroma while giving you that satisfying I made this from nothing feeling
02 -
- Hot milk kills yeast instantly, so test the temperature on your wrist like you would for a baby bottle before adding it
- The second rise is nonnegotiable for that light texture, so do not rush it even if you are getting impatient
03 -
- Use a kitchen thermometer to check your oil temperature since guessing usually leads to either undercooked or burnt doughnuts
- Warm your piping bag slightly in your hands if the mascarpone feels too stiff to pipe smoothly