Strawberry Cream Filled Doughnuts (Print)

Fluffy doughnuts with fresh strawberry cream filling, coated in sugar

# Ingredient list:

→ Doughnut Dough

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

→ 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

→ Finishing

16 - 1/2 cup granulated sugar for coating

# Directions:

01 - Whisk together flour, granulated sugar, yeast, and salt in a large mixing bowl until thoroughly combined.
02 - Add lukewarm milk, eggs, and softened butter to the dry ingredients. Mix until a sticky, shaggy 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 with plastic wrap, and let rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
05 - Punch down risen dough and roll out 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 doughnuts 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 slightly warm, then cool completely on a wire rack.
10 - Combine strawberries, 2 tablespoons sugar, and lemon juice in a saucepan. Cook over medium heat for 3 to 4 minutes until softened. Mash lightly with a fork and cool completely.
11 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in mascarpone and cooled strawberry mixture until smooth and uniform.
12 - Transfer filling to a piping bag fitted with a round nozzle. Cut a small slit in the side of each cooled doughnut and pipe strawberry cream generously into the center.

# Expert Tips:

01 -
  • Nothing beats biting into a freshly made doughnut still warm from the fryer
  • The strawberry cream filling strikes the perfect balance between tangy and sweet
  • These taste even better than bakery versions and you can control every ingredient
02 -
  • The oil temperature is critical, too hot and they burn outside while remaining raw inside
  • Let the doughnuts cool completely before filling or the cream will melt and become runny
03 -
  • Use a piping bag with a long thin tip to reach the center of each doughnut
  • The strawberry mixture must be completely cold before folding into the whipped cream

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