Strawberry Donuts Recipe

Measure and prep all ingredients.

In a small pot over medium heat, whisk together 30 grams of bread flour, 30 grams of milk, water and the glutinous rice flour. Bring to a boil, whisking constantly. 

Once the mixture thickens, transfer the mixture to the bowl of a standing mixer fitted with a paddle attachment or a mixing bowl. Stir the mixture to cool.

Once cool, mix in the sugar, salt and milk powder. Add the egg whites, egg yolk and 90 grams of milk and mix to combine. 

Add the yeast and 522 grams of bread flour and mix until completely incorporated. 

Add butter and mix until smooth.

 If using a stand mixer, change to the dough hook attachment. Knead the mixture until the dough becomes very stretchy, about 10 minutes. 

Cover the dough and chill in the refrigerator, ideally overnight. 

When ready to fry or bake the donuts, remove the dough from the refrigerator. On a well-floured surface, roll the dough out to ½-inch thickness. 

Using a 2 ¾-inch round cookie cutter, cut out large circles of dough. Use a 1-inch round cookie cutter to cut out the donut holes. 

Proof the dough until doubled in size. If baking donuts, transfer the dough into the donut pan before proofing. To fry donuts, heat oil to 365°F. Fry two to three donuts at a time, frying for 2-3 minutes or until golden. To bake donuts, bake donuts for 10-15 minutes at 350°F in the oven, until golden brown and cooked through. 

While the donuts are cooling, make the strawberry glaze. In a medium pot, mix the water and sugar until you achieve the texture of wet sand. Add the corn syrup and stir.

Heat the mixture to 239°F. Turn off the heat and mix in one tablespoon and a pinch of citric acid powder. Stir until mixture reaches 158°F. Check for consistency and add more strawberry puree if desired. 

Dip the donuts in the strawberry glaze and top with freeze-dried strawberries. Enjoy!