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Strawberry Cream-Filled Yeast Doughnuts with Strawberry Sugar Dust Recipe

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These Strawberry Cream-Filled Doughnuts feature light, fluffy, yeast-raised doughnuts filled with a luscious strawberry mascarpone cream and coated in a strawberry-infused sugar. They combine the homemade fresh taste of strawberry jam with rich mascarpone whipped cream, resulting in an irresistible dessert perfect for special occasions or indulgent breakfasts.

Ingredients

Strawberry Jam

  • 1 cup coarsely chopped strawberries, room temperature
  • 4 tablespoons granulated sugar

Yeast Raised Doughnuts

  • 4 1/2 cups (638 grams) unbleached all-purpose flour
  • 1 1/2 tablespoons (15 grams) dry yeast
  • 1 cup + 3 tablespoons whole milk, heated to 110°F
  • 5 tablespoons (67 grams) granulated sugar
  • 2 teaspoons (7 grams) kosher salt
  • 1/2 teaspoon ground mace
  • 3 large eggs (150 grams), room temperature
  • 5 tablespoons (70 grams) unsalted butter, room temperature

Strawberry Sugar Coating

  • 1 cup granulated sugar
  • 1/4 cup freeze-dried strawberries

Strawberry Mascarpone Filling

  • 8 ounces mascarpone, cold
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream, cold
  • 1/4 cup strawberry jam

Instructions

  1. Prepare Ingredients: Measure out all doughnut ingredients in advance. Place the flour in a large bowl. Heat milk to 110°F in a microwave.
  2. Create Strawberry Sugar Dust: In a mini food processor, combine granulated sugar and freeze-dried strawberries until it forms a fine dust. Set aside.
  3. Make Quick Strawberry Jam: In a small saucepan over medium-high heat, combine chopped strawberries and sugar. Stir while cooking, reduce heat to medium-low after boiling, and simmer until thick and strawberries are fully cooked down (about 1/4 cup jam). Let cool to room temperature.
  4. Make the Sponge: In the stand mixer bowl, whisk 1 cup flour, 1 tablespoon yeast, and 1 tablespoon sugar. Add half the milk and stir until no flour remains. Cover with plastic wrap and let sit for 15 minutes until bubbly and risen.
  5. Combine Dry Ingredients: Whisk ground mace, salt, and remaining sugar into the remaining flour.
  6. Make the Dough: Add remaining yeast, milk, and eggs to the sponge, mixing on low speed until combined. Gradually add the flour mixture 1 cup at a time, mixing fully. Switch to dough hook, add butter in 3 pieces, knead at medium speed until dough is smooth, elastic, slightly sticky, and passes the windowpane test—about 8 minutes, adding more kneading if needed.
  7. First Proof: Scrape dough onto clean surface, knead briefly into a smooth ball, place on a lightly floured half sheet pan, dust top lightly with flour, and cover with a tea towel. Let proof 45-60 minutes or until doubled in size.
  8. Shape Doughnuts: Turn dough onto floured surface, divide into 15 pieces (~80 grams each). Roll each into smooth balls, place spaced 3 inches apart on parchment-lined, non-stick sprayed half sheet pans. Cover with towels and let rise until doubled in height, about 45-60 minutes.
  9. Heat Oil: Fill a 5-quart pot with vegetable oil to 1 1/2-inch depth. Heat on medium low until temperature slowly rises. Use a candy or instant-read thermometer to monitor.
  10. Fry Doughnuts: When doughnuts are ready, increase heat to medium-high to bring oil to 360°F. Carefully place 2-3 doughnuts on separate parchment squares into hot oil, removing parchment immediately. Fry 1 minute per side, turning with chopsticks. Remove with spider skimmer, place on cooling rack over baking sheet. Maintain oil temperature between 350-370°F.
  11. Coat with Strawberry Sugar: While still warm, roll doughnuts in strawberry sugar dust. Let cool completely before filling.
  12. Make Strawberry Mascarpone Filling: Beat cold mascarpone with sugar until smooth using a handheld mixer. On low speed, slowly add heavy cream and increase speed to medium to whip until soft peaks form. Gently combine strawberry jam on low speed. Refrigerate if doughnuts are not ready for filling.
  13. Fill Doughnuts: Fit an 18-inch pastry bag with a plain or bismark tip. Make a small cavity in the side of each cooled doughnut with a small knife. Insert tip and fill doughnut with strawberry mascarpone cream until center is filled.
  14. Storage: Serve doughnuts same day for best quality. Store leftovers in an airtight container in the refrigerator up to 2 days.

Notes

  • To create a proofing box, boil 8 cups of water and pour into a 9×13-inch baking pan placed on the bottom rack of your oven. Place covered dough bowl on middle rack, close door, and proof for about 1 hour until doubled.
  • You may use your favorite jarred strawberry jam instead of making jam fresh. Fresh local strawberries yield the best flavor.
  • If your stand mixer is smaller than 7 quarts, expect longer kneading times to develop dough elasticity.

Find it online: https://marthatasty.com/strawberry-cream-filled-yeast-doughnuts-with-strawberry-sugar-dust-recipe/