1. Prepare the Donut Dough:
- Activate the Yeast: In a small bowl, combine the warm water and 1 teaspoon of sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes, or until it becomes frothy.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, remaining sugar, and salt. Mix well.
- Combine Wet Ingredients: In a separate bowl, mix the warm milk, melted butter, and egg. Add the frothy yeast mixture and stir to combine.
- Form the Dough: Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
2. Prepare the Strawberry Cream Filling:
- Make Strawberry Puree: In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10-15 minutes. Let it cool, then puree in a blender or food processor until smooth.
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Combine: Gently fold the strawberry puree into the whipped cream until well combined. Refrigerate until ready to use.
3. Shape and Fry the Donuts:
- Roll Out Dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about 1/2-inch thickness.
- Cut Donuts: Use a donut cutter or a round cookie cutter (about 3 inches in diameter) to cut out donut shapes. Re-roll the scraps and cut out more donuts until all the dough is used.
- Second Rise: Place the cut donuts on a parchment-lined baking sheet, cover with a kitchen towel, and let them rise for another 30-45 minutes, or until puffy.
- Heat Oil: In a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
- Fry Donuts: Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
4. Fill the Donuts:
- Cool Donuts: Allow the donuts to cool slightly before filling.
- Fill with Strawberry Cream: Using a piping bag fitted with a small round tip, fill each donut with the strawberry cream. Insert the tip into the side of the donut and squeeze the filling inside. Be generous with the filling for the best flavor.
5. Glaze the Donuts (Optional):
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip Donuts: Dip the top of each filled donut into the glaze, allowing the excess to drip off. Place on a wire rack to set.
6. Serve:
- Garnish: For an extra touch, you can sprinkle the glazed donuts with a little powdered sugar or decorate with fresh strawberry slices.
- Enjoy: Serve the donuts fresh. These are best enjoyed the same day they are made, but you can store leftovers in an airtight container for up to 2 days.
Tips for Success:
- Temperature: Ensure the milk and water are warm, not hot, to activate the yeast properly.
- Oil Temperature: Maintaining the correct oil temperature is crucial for perfectly fried donuts. Too hot and the donuts will burn; too cool and they will absorb too much oil.
- Fresh Ingredients: Use fresh strawberries for the filling for the best flavor.
- Filling Consistency: Make sure the strawberry cream filling is smooth and well-chilled before filling the donuts to prevent it from becoming too runny.
Conclusion:
Donuts stuffed with strawberry cream are a delightful and indulgent treat that’s perfect for any occasion. With their light, fluffy texture and rich, fruity filling, these donuts are sure to impress family and friends. Follow this detailed recipe to create these delicious homemade donuts, and enjoy the sweet satisfaction of a bakery-quality treat right in your own kitchen!