Light, fluffy doughnuts, with chunks of strawberries, dipped in a fresh strawberry glaze.
The first British strawberries are appearing in the shops, so I decided it was time to make a strawberry themed dessert!
I made doughnuts for the first time a while ago, and they turned out beautifully, so have used the same Richard Bertinet recipe, but I’ve added some fresh strawberry chunks to the dough, and used the strawberries for the icing glaze.
I have made my doughnuts a bit gigantic, but you could make them whatever size you like, some tiny little ones would probably be cute! Just use some smaller cutters!
Using fresh strawberries in the glaze gives a sweet fruity icing that complements the doughnuts really well. I would recommend this recipe if you’re looking for an exciting thing to do with strawberries in the summer!
The doughnuts are best eaten within 24 hours, but to be honest, you will struggle to have any left after that because they taste so good! Bring them along to a party and they will disappear in minutes!
Variations: You could use a different fruit in the icing, like raspberry or blueberry.
Ingredients: Makes 14 large doughnuts
- 500g Strong White Bread Flour
- 10g Salt
- 40g Butter
- 30g Caster Sugar
- 12g Fast Action Yeast
- 250ml Full-Fat Milk
- 2 Eggs
- 100g Strawberries
- 100g Strawberries
- 400g Icing Sugar
Warm the milk to body temperature, in a pan over a low heat. Rub the butter into the flour, then add all the other dough ingredients (except the strawberries) and mix to form a rough ball of dough.
Turn out onto a clean work surface and knead for 10-15 minutes until smooth and elastic. Return to the bowl, and leave to prove for 1 hour, or until doubled in size.
Finely chop the strawberries and knead into the proved dough – the dough will go very sticky at this point! – return to the bowl and prove for a further hour, until doubled in size.
Turn out the proved dough, knock out the air, and roll out into a large rectangle, about 2cm thick. Use 2 circular cutters (one about 5cm diameter, and one about 2cm diameter) to cut out disks and then cut out the hole in the middle (I used a shot glass for the smaller hole). Transfer to a floured surface, cover with clingfilm and leave to prove for half an hour, until the doughnuts have expanded.
Fill a pan with vegetable oil, so it is about 5cm deep, and heat to about 180C. Drop each doughnut into the oil, and cook on either side for a few minutes, until golden brown. Transfer to some kitchen paper to drain and then coat in caster sugar, leave to cool on a wire rack.
Blitz the remaining strawberries in a small blender, then transfer to a large bowl. Whisk in the icing sugar, bit at a time, until it forms a thick paste that coats the back of a spoon.
Dip the doughnuts into the icing, coving the top half of the doughnut, then leave the icing to set before serving.