Yes, another donut recipe. But this one is guaranteed to bring you straight back to that forgotten childhood memory of sitting at a donut shop counter, chomping on glazed donut holes + drinking strawberry milk through a straw.
I'm pretty sure strawberry milk was the only way I could be talked into drinking milk as a child. This was for flavor reasons, but also aesthetic reasons (your girl went through a very serious pink phase).
Don't worry: you really can make yeasted donuts. Yes, you.
And here's a link to a whole bunch of other awesome strawberry recipes, as part of our seasonal #strawberriesarethejam collaboration!
Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova
The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart
This Healthy Table’s Strawberry Tahini Shortcake
The Wood and Spoon’s Strawberry Icebox Pie
Smart in the Kitchen’s Rustic Strawberry Galette
The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts
Better with Biscuit’s Strawberry Cobbler
My Kitchen Love’s Strawberry Rhubarb Tart
Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake
What Great Grandma Ate’s No Bake Strawberry Cheesecake Bars (Paleo, Vegan)
A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Hola Jalapeno’s Strawberry Pink Peppercorn Margarita
Worthy Pause’s Strawberry-Basil Shrub Cocktail
Hot Dishing It Out’s Panna Cotta with Strawberry Jelly
Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa
Pie Girl Bakes’ Strawberry Ginger Pie
Crumb Top Baking’s Strawberry Chia Jam Oat Bars
The Gourmandise School’s Strawberry Pistachio Salad
Tiny Kitchen Caper’s Strawberries and Cream Pound Cake
Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache
Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata
A Spicy Perspective’s Fresh Strawberry Yogurt Cake
Easy and Delish’s Strawberry Brigadeiros
Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette
Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream
Sugar Salt Magic’s Strawberry Mousse Tart
The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt
Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream
Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Bavette Meat & Provisions’ Pickled Green Strawberries
Rezel Kealoha’s Apple Cider Rose Poached Strawberries with Thyme Flowers
Made from Scratch’s Roasted Strawberry and Basil Ice Cream
Eat Cho Food’s Strawberry Basil Glazed Donuts
What’s Karen Cooking’s Strawberry Eton Mess
More Icing Than Cake’s Strawberry, Balsamic & Black Pepper Babka
Well Seasoned Studio’s Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries
Farm & Coast Cookery’s Strawberry & Thyme Shortcake
Marianne Cooks’ Strawberry Madeleines
Clean Plate Club’s Mini Strawberry Bundt Cakes with Lemon Glaze
My Berkeley Kitchen’s Strawberry Kale Salad with Balsamic Vinaigrette
The Cinnaman’s Rose Hibiscus Strawberry Icebox Pie
Prickly Fresh’s Strawberry Burrata Kale Salad with Pistachio & Lemon Vinaigrette
Maren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries
Baking the Goods’ Mini Strawberry Lemon Cupcakes
Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches
What Annie’s Eating’s Vegan Strawberry + Basil Ice Cream
Katie Bird Bakes’ Strawberry Crumble Bars
Cosette’s Kitchen’s Strawberry Shortcake
Blossom to Stem’s Strawberry Pavlova with Mezcal and Lime
Babby Girl Yum’s Strawberry Spinach Almond Salad
It’s a Veg World After All’s Butter Lettuce Strawberry Salad with Poppyseed Dressing
Le Petite Eats’ Strawberry Orange Blossom Tartlets
Cooking with Cocktail Ring’s Basil Balsamic Strawberry Shortcake
Strawberry Milk Donuts
Yield: 22 donuts + 22 donut holes
Total cook time: 3 hours
- Fresh Strawberries (Quartered): 1 cup (135 g)
- Granulated Sugar: 1/2 cup (100g)
- Vanilla Extract: 1/2 teaspoon
- Whole Milk: 1 cup (235ml)
- Strawberry Milk: 1-1/2 cups (355ml)
- Water: 1/3 cup (78ml)
- Unsalted Butter: 4 tablespoons
- Active Dry Yeast: 1 tablespoon (12g)
- Flour: 5 cups (600g)
- Kosher Salt: 1 teaspoon (6g)
- Sugar: 3 tablespoons (38g)
- Eggs (Large): 2
- Vegetable Oil: Lots, for frying
- Reserved Strawberry Syrup: ~1/3 cup
- Milk: 1 tablespoon (15ml)
- Powdered Sugar: 2 cups (250g)
- Salt: Pinch
A Few Notes:
- I like to make my strawberry milk the night before: it makes this process seem a lot quicker. You can also make the dough the night before and put it the fridge (covered with plastic wrap) to do the first rise overnight
- You can also fry these donuts in shortening instead of oil (shortening is my preference for cake donuts, oil is my preference for yeast donuts!)
- Be patient during the rises. Yes, you actually need to let it rise for as long as I say.
Pairs Well With:
*Special equipment: Heavy pot or cast iron skillet for frying
The How To (Strawberry Milk):
In a medium sauce pan, bring strawberries, sugar, and 1 cup water to a boil over medium heat. Reduce heat and simmer until strawberries are soft, about 10 minutes. Remove from heat and stir in vanilla extract. Push the strawberry mixture through a fine-mesh strainer into a bowl. Press the strawberries with the back of a spoon to try to get out as much juice as possible, then discard the strawberry solids. Pop in the fridge to cool for a few minutes.
Stir 1/2 cup of the strawberry mixture into 1 cup of milk - this will be the 1-1/2 cups of strawberry milk you need for your dough! Set the rest of the syrup aside for your glaze.
The How To (Yeast Donuts):
In the same small saucepan you used earlier, heat the strawberry milk, water, and butter over medium low heat until the butter is melted and mixture is warm.
In the bowl of a stand mixer, whisk together the flour, salt, sugar, and yeast in the bowl. Add the warm strawberry milk mixture and stir to combine. Add the eggs, then scrape the bowl down with a rubber spatula. Switch to the dough hook attachment, then turn the mixer up to medium. Mix until the dough begins to pull away from the side of the bowl, 4-5 minutes. It will still be sticky - don't worry about it!
Scrape the dough out onto a floured counter temporarily. Wipe out the bowl, then lightly coat it with vegetable oil. Transfer dough back into the bowl, cover with plastic wrap, and let rise for 1 hour (until doubled in size).
Turn the dough out onto a lightly floured counter and roll it out into a 1/2-inch thick rectangle. Cut into 2-1/2 inch circles using a donut cutter or the rim of a drinking glass. Cut the holes out of the donuts using the inside of the donut cutter, or the rim of a shot glass.
Cover cut donuts with a damp kitchen towel and let rise another 30 minutes.
The How To (Frying & Glazing):
In the last ten minutes that donuts are rising, heat 2 inches of oil in a heavy pot or cast iron skillet to 340 degrees F.
Fry donuts for 1-2 minutes (4-5 donuts at a time), until golden brown, then flip them and fry for one more minute on the other side. Place fried donuts on a wire rack lined with paper towels to drain excess oil. Repeat with remaining donuts and holes, letting oil return to 340 degrees F between each batch.
Whisk together the reserved strawberry syrup, milk, pinch of salt, and powdered sugar. Dip the slightly cooled donuts into the glaze, then set them on a wire rack to set. Serve ASAP.
Best day of! Keeps covered in an air tight container up to two days.