Name: Triple Strawberry Milk-Bread Donuts Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3/4 cup water (155 g); 1/4 cup bread flour (32 g); 3 cups + 2 tablespoons bread flour (410 g); 2 tablespoons granulated sugar (28 g); 1 tablespoon + 1/4 teaspoon instant yeast (10 g); 1 1/4 teaspoon fine sea salt (6 g); 2/3 cup whole milk, room temperature (155 g); 1 large egg, room temperature (55 g); Tangzhong, from recipe above; 1/4 cup freeze-dried strawberry powder (28 g); 5 tablespoons unsalted butter, room temperature (70 g); Neutral oil, for frying (such as canola, vegetable, or avocado oil); 1/2 cup granulated sugar (100 g); 1 tablespoon freeze-dried strawberry powder (7 g); 2 cups powdered sugar (260 g); 1-2 tablespoons freeze-dried strawberry powder (7-14 g); 4-5 tablespoons room temperature water; Extra freeze-dried strawberries, for garnishing

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Introduction

These Triple Strawberry Milk-Bread Donuts are soft, fluffy, and bursting with strawberry flavor at every bite. Made with a tender milk bread dough and enhanced with freeze-dried strawberries, they’re fried to golden perfection and finished with a sweet strawberry glaze. Perfect for a special breakfast or an indulgent treat.

The image shows two stacked doughnuts on a white marbled surface, with the top doughnut having a bite taken out of it to reveal a soft, airy, light brown inside. Both doughnuts are covered in a shiny pink glaze with small, crushed red bits sprinkled on top, giving a textured and slightly rough look. The doughnuts are golden brown around the edges, and the glaze lightly drips down the sides. In the background, blurred glass bottles with milk can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Tangzhong: 3/4 cup water, 1/4 cup bread flour
Strawberry Donut Dough: 3 cups + 2 tablespoons bread flour, 2 tablespoons granulated sugar, 1 tablespoon + 1/4 teaspoon instant yeast, 1 1/4 teaspoon fine sea salt, 2/3 cup whole milk (room temperature), 1 large egg (room temperature), tangzhong (from above), 1/4 cup freeze-dried strawberry powder, 5 tablespoons unsalted butter (room temperature), neutral oil for frying
Strawberry Sugar: 1/2 cup granulated sugar, 1 tablespoon freeze-dried strawberry powder
Strawberry Glaze: 2 cups powdered sugar, 1-2 tablespoons freeze-dried strawberry powder, 4-5 tablespoons room temperature water, extra freeze-dried strawberries for garnish

Instructions

Step 1: Prepare the tangzhong by whisking together the water and bread flour in a small saucepan. Cook over medium heat, whisking constantly until thickened into a paste (about 4–5 minutes). Transfer to a bowl and set aside.
Step 2: In a stand mixer fitted with a dough hook, combine bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong, mixing on low speed for 2 minutes until a dough forms.
Step 3: Add freeze-dried strawberry powder to the dough and knead until it’s evenly incorporated and the dough turns pale pink.
Step 4: Gradually add the butter one tablespoon at a time, kneading until fully incorporated. Increase mixer speed and knead for 12 minutes until the dough is smooth, elastic, and passes the windowpane test. The dough should feel soft and slightly tacky.
Step 5: Shape the dough into a ball, place it back in the bowl, cover, and let it rest for 30 minutes.
Step 6: While resting, prepare 9 parchment squares (4–5 inches each).
Step 7: Roll out the dough on a lightly floured surface to about 3/4-inch thickness. Cut out donuts using a donut cutter, rerolling scraps up to two times to maximize yield.
Step 8: Place each donut on a parchment square on a baking tray. Cover loosely and let rise until doubled and puffy, about 60–75 minutes. It may take longer in a cooler kitchen.
Step 9: Heat 3–4 inches of neutral oil in a heavy-bottomed pot to about 340°F (keep between 330–350°F). Maintain the temperature carefully during frying for best results.
Step 10: When donuts are halfway proofed, fry them in batches of two with the parchment attached. Remove the parchment after 5–10 seconds. Fry each donut for 2 1/2 minutes total, flipping halfway, until golden brown with a pale ring in the center.
Step 11: Transfer donuts to a wire rack to cool completely.
Step 12: Mix strawberry sugar by combining granulated sugar and freeze-dried strawberry powder. Roll just the sides of cooled donuts in this mixture for extra flavor.
Step 13: In a bowl, whisk powdered sugar, freeze-dried strawberry powder, and water until smooth and pourable but thick. Spoon the glaze over the tops of the donuts.
Step 14: Garnish with extra freeze-dried strawberries and enjoy your fresh strawberry milk-bread donuts!

Tips & Variations

Use a kitchen scale for precise flour measurement, especially for the bread flour, to ensure dough consistency.
If you don’t have freeze-dried strawberries, substitute with strawberry jam or fresh strawberries for the glaze, but avoid adding them to the dough to keep texture.
Maintain oil temperature strictly during frying to prevent greasy or burnt donuts.
Try dipping the donuts in white chocolate glaze instead of strawberry for a different twist.

Storage

Store these donuts in an airtight container at room temperature for up to 2 days for best freshness. To reheat, warm gently in a low oven (around 300°F) for 5 minutes or microwave briefly to restore softness. Avoid refrigerating as it can dry them out.

How to Serve

Four round donuts with a light brown, sugar-coated base are placed on crumpled brown parchment paper. Each donut is topped with a shiny pink glaze that drips slightly over the edges, and scattered with small, rough red berry pieces. The donuts rest on a wooden surface with two blurred white containers in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used in this recipe?

Tangzhong is a cooked flour and water paste that helps keep the donuts incredibly soft and fluffy by retaining moisture. It is key in milk bread dough to improve texture and shelf life.

Can I bake these donuts instead of frying?

While this recipe is designed for frying to achieve the classic light and airy texture with a golden crust, you can bake the donuts at 350°F for about 12–15 minutes. They will be less crispy but still delicious.