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Triple Strawberry Milk-Bread Donuts Recipe

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★★★★★

5 from 55 reviews

Delightfully fluffy and tender Triple Strawberry Milk-Bread Donuts made with a unique tangzhong method, infused with freeze-dried strawberry powder in the dough, coated in strawberry sugar, and finished with a luscious strawberry glaze. These donuts offer a perfect balance of sweet, fruity flavors and a soft, airy texture achieved through frying to golden perfection.

Ingredients

Scale

Tangzhong

  • 3/4 cup water (155 g)
  • 1/4 cup bread flour (32 g)

Strawberry Donut Dough

  • 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)

Strawberry Sugar

  • 1/2 cup granulated sugar (100 g)
  • 1 tablespoon freeze-dried strawberry powder (7 g)

Strawberry Glaze

  • 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

Instructions

  1. Prepare the Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste about 4–5 minutes. Scrape into a small bowl and set aside to cool until ready to use.
  2. Make the Donut Dough: In the bowl of a stand mixer fitted with the dough hook, combine 3 cups + 2 tablespoons bread flour, 2 tablespoons sugar, 1 tablespoon + 1/4 teaspoon instant yeast, and 1 1/4 teaspoon fine sea salt. Add 2/3 cup whole milk, 1 large egg, and the cooled tangzhong. Knead on low speed for 2 minutes until a dough forms.
  3. Incorporate Strawberry Powder: Add 1/4 cup freeze-dried strawberry powder to the dough. Knead until the powder is evenly incorporated and the dough turns a pale pink color.
  4. Knead in Butter: Gradually knead in 5 tablespoons unsalted butter, 1 tablespoon at a time, mixing until fully incorporated. Increase mixer speed to 2 and knead for 12 minutes until the dough is smooth, elastic, soft, and passes the windowpane test. The dough should feel tacky but not sticky.
  5. First Proof: Shape the dough into a ball, place it in a bowl, cover, and rest for 30 minutes.
  6. Shape the Donuts: While resting, cut 9 parchment squares 4–5 inches each. Roll the dough on a lightly floured surface to about 3/4 inch thick. Cut out donuts using a donut cutter. Reroll scraps up to two times to maximize donuts.
  7. Second Proof: Place each donut on a parchment square and arrange on a baking sheet. Cover loosely and let rise until puffy and doubled in size, about 60–75 minutes. If the kitchen is cold, it may take longer.
  8. Heat the Oil: When donuts are halfway proofed, heat 3–4 inches of neutral oil in a heavy-bottomed pot over medium-low heat to about 340°F (170°C). Maintain oil temperature between 330–350°F for even frying.
  9. Fry the Donuts: Test donuts for readiness; they should feel light and spring back slowly when pressed. Working in batches of two, gently lower the donuts with parchment attached into the hot oil. Remove parchment after 5–10 seconds. Fry donuts for about 2½ minutes total, flipping halfway through, until golden brown with a pale ring in the center.
  10. Drain and Cool: Remove fried donuts with a slotted spoon and transfer them to a wire rack set over a baking sheet. Let cool completely.
  11. Make Strawberry Sugar: In a medium bowl, combine 1/2 cup granulated sugar and 1 tablespoon freeze-dried strawberry powder.
  12. Coat Donut Sides: Once donuts are cooled, roll just the sides gently in the strawberry sugar mixture for a sweet, fruity coating.
  13. Prepare Strawberry Glaze: In a large bowl, whisk together 2 cups powdered sugar, 1 to 2 tablespoons freeze-dried strawberry powder, and 4 to 5 tablespoons room temperature water until smooth. The glaze should be thick but able to flow smoothly.
  14. Glaze and Garnish: Spoon or pipe the strawberry glaze over the tops of the donuts. Garnish with extra freeze-dried strawberries. Allow the glaze to set slightly before serving.

Notes

  • Use 2 one-ounce bags of freeze-dried strawberries: grind 1½ bags into fine powder for the dough, sugar, and glaze, reserving half a bag whole for garnish.
  • Measuring bread flour by weight (grams) ensures more accurate and consistent dough texture.
  • Maintain oil temperature between 330-350°F to avoid greasy or overly browned donuts.
  • The windowpane test checks gluten development: stretch a small piece of dough until thin and translucent without tearing.
  • Reroll donut scraps only twice to avoid tough dough.
  • Let donuts cool completely before glazing to ensure the glaze sets properly.

Keywords: strawberry donuts, milk bread donuts, tangzhong donuts, homemade donuts, fried donuts, strawberry glaze, breakfast donuts

Find it online: https://miarosetti.com/triple-strawberry-milk-bread-donuts-recipe/