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Strawberry Cream Filled Doughnuts with Pink Glaze

Strawberry Cream-Filled Doughnuts with Pink Strawberry Glaze

5 from 1 vote
Soft homemade yeast doughnuts filled with vanilla whipped cream, topped with strawberry glaze, fresh strawberries, and buttery crumble for the ultimate bakery-style treat.

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Prep Time 30 minutes
Cook Time 20 minutes
2 hours
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Américaine
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • For the Doughnuts
  • 3½ cups 440 g all-purpose flour
  • 2¼ teaspoons active dry yeast 1 packet
  • ¾ cup 180 ml warm milk
  • ¼ cup 50 g granulated sugar
  • 2 large eggs
  • ¼ cup 60 g unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Vegetable oil for frying
  • Vanilla Cream Filling
  • 1 cup 240 ml heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Strawberry Glaze
  • 1 cup 120 g powdered sugar
  • 2 tablespoons strawberry puree
  • 1 –2 teaspoons milk
  • 1 –2 drops pink food coloring optional
  • Strawberry Topping
  • ½ cup fresh strawberries diced
  • 2 tablespoons strawberry jam
  • Crumble Topping
  • ¼ cup 30 g all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter
  • Pinch of salt

Equipment

  • Large mixing bowl
  • Stand mixer (optional)
  • Rolling Pin
  • 3-inch doughnut cutter
  • Deep frying pan or Dutch oven
  • Candy thermometer
  • Cooling rack
  • Piping bag with filling tip
  • Whisk
  • Small saucepan

Method
 

  1. Prepare the Dough
    Kneading smooth and elastic doughnut dough on a floured surface
  2. Combine warm milk, yeast, and 1 teaspoon sugar.
  3. Let stand for 5–10 minutes until foamy.
  4. Add remaining sugar, eggs, melted butter, vanilla, and salt.
  5. Gradually mix in flour until a soft dough forms.
  6. Knead for 8–10 minutes until smooth and elastic.
  7. First Rise
  8. Place dough in a greased bowl.
  9. Cover with plastic wrap or a towel.
  10. Allow to rise in a warm place for 1–1½ hours, or until doubled in size.
  11. Shape the Doughnuts
  12. Roll dough to ½-inch thickness.
  13. Cut into rounds using a 3-inch cutter.
  14. Place on parchment-lined trays.
  15. Cover and let rise for another 30–40 minutes.
  16. Make the Crumble
  17. Mix flour, brown sugar, salt, and butter.
  18. Rub together until crumbly.
  19. Bake at 350°F (175°C) for 8–10 minutes.
  20. Cool completely.
  21. Fry the Doughnuts
    Frying golden-brown doughnuts in a deep pan of oil
  22. Heat oil to 350°F (175°C).
  23. Fry doughnuts 1–2 minutes per side until golden.
  24. Transfer to a wire rack to cool.
  25. Prepare the Cream Filling
  26. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  27. Transfer to a piping bag fitted with a filling tip.
  28. Make the Strawberry Glaze
  29. Mix powdered sugar and strawberry puree.
  30. Add milk until smooth.
  31. Stir in pink coloring if desired.
  32. Assemble
  33. Fill each cooled doughnut with vanilla cream.
    Piping vanilla whipped cream into a golden fried doughnut
  34. Dip the tops in strawberry glaze.
  35. Spoon a little strawberry jam mixture over the glaze.
    Dipping a filled doughnut into glossy pink strawberry glaze
  36. Sprinkle with diced strawberries.
  37. Finish with the baked crumble topping.

Notes

  • Use freeze-dried strawberry powder in the glaze for a stronger strawberry flavor.
  • These doughnuts are best enjoyed the same day they are assembled.
  • Unfilled doughnuts can be stored in an airtight container for 2 days.
  • For a baked version, bake at 375°F (190°C) for 10–12 minutes instead of frying.