Strawberry Cream Filled Doughnuts (Print)

Fluffy golden doughnuts with fresh strawberry cream filling, ideal for breakfast or dessert.

# What You Need:

→ 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

# How To Make It:

01 - Whisk together flour, 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 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6-7 minutes.
04 - Place dough in a greased bowl, cover with plastic wrap or towel, and let rise in a warm, draft-free area until doubled in size, approximately 1-1.5 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 30-40 minutes until puffy.
07 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
08 - Fry doughnuts in batches for 1-2 minutes per side until golden brown. Remove with slotted spoon and drain on paper towels.
09 - While still warm, roll each doughnut in granulated sugar to coat evenly. Transfer to wire rack and cool completely.
10 - Combine strawberries, 2 tbsp sugar, and lemon juice in a saucepan. Cook over medium heat for 3-4 minutes until soft. Mash lightly and let cool completely.
11 - Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in mascarpone and cooled strawberry mixture until smooth and combined.
12 - Transfer filling to piping bag fitted with round tip. Cut small slit in side of each cooled doughnut and pipe strawberry cream generously into center.

# Expert Advice:

01 -
  • The strawberry cream filling strikes that perfect balance between fresh fruit brightness and rich creaminess
  • Nothing beats biting into warm doughnuts you made yourself, still slightly glowing from the fryer
  • These freeze surprisingly well, though they rarely last long enough to test that theory
02 -
  • Oil temperature drops dramatically when you add doughnuts, so let it come back up between batches
  • Overfilled doughnuts will burst at the seams, so start with less cream than you think you need
  • The filling must be completely cool before piping or it will melt the cream and turn runny
03 -
  • Use a kitchen scale for the flour if possible, as measuring by volume can vary wildly and affect the dough consistency
  • Let the doughnuts cool completely before filling, otherwise the cream will melt and leak out immediately

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