Strawberry Glazed Baked Doughnuts
Strawberry Glazed Baked Doughnuts are light and fluffy yeast doughnuts with a fresh strawberry glaze. This recipe makes 30 small doughnuts (and 30 doughnut holes), but because they are so airy, it’s easy to eat two or three and not feel at all full.
The Equipment You’ll Need
- A Thermometer- You’ll need this to measure the temperature of your water you’ll use to proof the yeast. It should be between 100 to 110 degrees.
- A Kitchen Scale- You’ll need this to weigh your flour. You need exactly 500 grams.
- A 3 inch Doughnut Cutter- You’ll need this to cut the 30 doughnuts and 30 holes.
The Ingredients You’ll Need for Strawberry Glazed Baked Doughnuts
- Fresh Strawberries- You’ll need these for that fresh strawberry flavor.
- Active Dry Yeast- Use active dry yeast, not quick yeast.
- Cream Cheese and Milk- They should both be full fat products.
How I Made my Doughnuts
- First, I started early in the day, because I knew it would take awhile.
- Next, I proofed my yeast, taking care to use the thermometer to measure the temperature of my water.
- Then, I mixed together all the ingredients and kneaded the dough.
- Next, I let everything rise for an hour and a half.
- Then, I used my doughnut cutter to cut all the doughnuts and holes, and let them rise again.
- Next, I baked the doughnuts.
- Finally, I made the glaze and dipped the doughnuts, and then ate a whole bunch of them.
I highly recommend these Strawberry Glazed Baked Doughnuts. The dough is very easy to mix and knead, and would be great for a beginning baker. It’s also a very forgiving dough. I once mixed all the sugar in with my yeast, and I really worried the dough wouldn’t rise, but it still did. Everyone really loves these doughnuts. My daughter says they tasted like donut shop doughnuts, but fresher and lighter. This would be a great dessert to serve at a birthday party or other gathering; they are fine made a few hours ahead. I hope you’ll try these easy baked doughnuts soon!
Strawberry Glazed Baked Doughnuts
Ingredients
For the Baked Doughnuts:
- ¼ cup 100° water
- ¼ tsp. sugar
- 1½ tsp. active dry yeast
- 8 tbsp. unsalted butter
- 4 ounces cream cheese
- 1 cup whole milk
- 2 egg yolks
- 1½ tsp. vanilla
- 4½ cups all purpose flour (500g)
- ½ cup sugar
- 1 tsp. salt
For the Strawberry Glaze:
- 1 cup fresh strawberries, chopped
- 2 tbsp. sugar
- 1½ cups confectioner's sugar
Instructions
For the Baked Doughnuts:
- In a measuring cup, mix together the water, the quarter teaspoon of sugar and the yeast.
- In a three quart saucepan, on low heat, melt the butter and cream cheese, just until the butter is melted. Remove from the heat and add the milk , yolks, vanilla, and the yeast mixture.
- In a large mixing bowl, sift together the flour, salt, and half cup of sugar. Add the pot contents and stir until combined. Dump onto a floured board and knead for 5 minutes.
- Place the dough in an oiled bowl, cover it and let it rise 90 minutes.
- Pat the dough out until it's a half inch thick. Cut doughnuts and holes using a 3 inch donut cutter. Place on two parchment lined sheets, spacing doughnuts two inches apart, cover, and let rise 30 minutes.
- Bake at 375 degrees 17 minutes until browned. Let them cool on a wire rack and then dip the tops into the glaze.
For the Strawberry Glaze:
- In a three quart saucepan, cook the strawberries with the two tablespoons of sugar for 5 minutes. Put them in a strainer, and push out the juices into a bowl.
- Sift the confectioner's sugar into the juices, and stir until a thick glaze is formed.
