My grandmother, a master baker in her own right, had invited me to join her in the kitchen. It was our special time together, and she was always eager to teach me her cherished recipes. One morning, she decided it was the perfect time to make donuts. We began by mixing the dough, the kitchen quickly filling with the warm aroma of yeast and butter. As we worked, she shared stories of her childhood—tales of her own grandmother who would bake similar treats for the family gatherings. It felt like a bridge connecting generations, a way to keep those precious memories alive through the simple act of baking.
The process was both magical and messy. We kneaded the dough with flour-dusted hands, and I watched in awe as it transformed from a sticky blob into a smooth, elastic ball. Each rise of the dough was like a promise of the sweet reward to come. While the donuts were frying, their golden crust forming perfectly, my grandmother and I would sneak tastes of the strawberry cream filling, which was a tangy and sweet concoction that seemed to capture the essence of summer itself.
These donuts became a beloved family tradition. Every year, whenever strawberries were in season, I would make them, and the aroma would transport me back to those sunny mornings with my grandmother. The combination of the light, airy donut and the creamy, fruity filling is not just a treat for the taste buds but a warm hug from the past.
This recipe is more than just a dessert; it’s a tribute to those cherished moments and the people who made them special. Making these donuts is like reliving those sunny afternoons, sharing stories and laughter while creating something delicious together.
Making Strawberry Cream-Filled Donuts
Ingredients
- 1 packet active dry yeast
- 2 tablespoons warm water
- 3 1/4 cups all-purpose flour
- 1 cup whole milk
- 1/2 stick unsalted butter, softened
- 3 egg yolks
- 4 tablespoons granulated sugar
- 1 quart vegetable oil
- 2 cups granulated sugar (for coating)
- 4 cups sliced strawberries
- 1/2 cup granulated sugar (for strawberries)
- 1 1/2 tablespoons water (for strawberries)
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons strawberry preserves
Directions
- In a small bowl, dissolve the yeast in warm water and set aside.
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, milk, softened butter, egg yolks, and sugar with the yeast mixture. Mix on low speed until a smooth dough forms that pulls away from the bowl.
- Transfer the dough to a lightly floured surface and knead until smooth.
- Place the dough in a large, greased bowl. Cover with a cloth and let rise until doubled in size, approximately 90 minutes.
- Punch down the dough and divide it into 14 equal portions.
- Shape each portion into a ball and place them on a baking tray lined with flour-dusted parchment paper. Cover and allow to rise for another 30 minutes.
- Heat the oil to 375°F (190°C) in a deep fryer or large pot.
- Fry the donuts in batches, 3-4 at a time, cooking each side for 1-2 minutes until golden brown. Remove and drain on paper towels.
- Once the donuts have drained, coat them in granulated sugar and use a sharp tool to create a small hole in the side of each donut.
- In the stand mixer, blend the cream cheese, powdered sugar, and strawberry preserves until smooth.
- Simmer the sliced strawberries with granulated sugar and water in a small saucepan for about 10 minutes. Let cool to room temperature.
- Fold 1 cup of the strawberry mixture into the cream cheese filling.
- Fill a piping bag with the cream cheese mixture and pipe into each donut until well-filled.
Storing Suggestion
Store filled donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently before serving to restore their freshness.
Cooking Tips
For a lighter texture, make sure your yeast is fresh and the dough is well-kneaded. Fry the donuts in small batches to maintain the oil temperature. Avoid overcrowding the fryer to ensure even cooking.
Serving Suggestions
Serve the donuts warm or at room temperature. They pair well with a cup of coffee or tea. Consider adding a dusting of powdered sugar or a drizzle of additional strawberry preserves for extra flavor.
Ingredient Substitutions
If you prefer, you can use low-fat milk instead of whole milk, and margarine instead of butter. For a dairy-free option, use a non-dairy cream cheese alternative.
Seasonal Variations
In the fall, try using apple or pumpkin filling instead of strawberry. During winter, you can fill the donuts with a spiced cranberry sauce for a festive twist.
Allergen Information
This recipe contains dairy and eggs. For dairy-free options, use non-dairy cream cheese and milk substitutes. Egg replacers can be used if needed.
FAQ:
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them thoroughly before cooking to avoid excess moisture in the filling.
How do I know when the donuts are fully cooked?
The donuts are done when they are golden brown on both sides. They should float in the oil and have a light texture inside. Use a thermometer to ensure the oil is at the correct temperature.
Can I make the dough in advance?
Yes, you can prepare the dough a day in advance. After the first rise, cover it tightly and refrigerate. Allow it to come to room temperature and rise again before frying.
What is the best way to fill the donuts?
Using a piping bag with a narrow tip is the best method for filling the donuts. Insert the tip into the hole you created and pipe until the donut feels full.
Can I use a different type of filling?
Absolutely! You can substitute the strawberry filling with any fruit preserve or flavored cream cheese mixture according to your preference.
How should I store leftover donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator and reheat gently before eating.
Strawberry Cream Filled Donuts
Ingredients
- 1 envelope active dry yeast
- 2 tbsp warm water
- 3 1/4 cups all-purpose flour
- 1 cup whole milk
- 1/2 stick softened butter
- 3 egg yolks
- 4 tbsp sugar
- 1 quart vegetable oil
- 2 cups granulated sugar
- 4 cups sliced strawberries
- 1/2 cup granulated sugar
- 1 1/2 tbsp water
- 16 oz softened cream cheese
- 1/2 cup powdered sugar
- 2 tbsp strawberry preserves
Instructions
- Mix the yeast with warm water in a bowl.
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, milk, butter, egg yolks, and sugar with the yeast mixture. Blend on low speed until a dough ball forms and pulls away from the sides of the bowl.
- Turn the dough out onto a floured surface and knead until smooth.
- Place the dough in a large bowl lightly greased with olive oil. Cover with a towel and let it rise until doubled, about 90 minutes.
- Punch down the dough and divide it into 14 pieces.
- Shape the pieces into small balls and place them on a baking tray lined with flour-dusted parchment paper. Cover and let them rise again for about 30 minutes.
- Heat the oil to 375°F.
- Fry 3-4 donuts at a time in the hot oil, cooking each side for 1-2 minutes. Remove and drain on paper towels.
- Once drained, coat the donuts in sugar and create a hole in the side of each using a sharp tool.
- In the stand mixer, combine cream cheese, powdered sugar, and strawberry preserves.
- Simmer the strawberries, granulated sugar, and water in a small pan for about 10 minutes. Let cool.
- Stir 1 cup of the strawberry mixture into the cream cheese filling.
- Fill a piping bag with the cream filling. Pipe the filling into each donut until filled.
