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In a medium-sized bowl, mix flour, sugar, and salt.
In a separate container, mix together the milk, sugar, and yeast. Allow to sit for 10 minutes.
Combine the dry ingredients, yeast mixture, and egg. Mix until a shaggy dough forms. Place the dough onto a floured surface and begin kneading to bring the dough together.
Place the butter into the center of the dough and fold it in. Begin kneading the butter into the dough and keep kneading until smooth for about 5 – 10 minutes. Rest the dough for 2 hours.
Remove the stems from the strawberries and cut the strawberries into quarters.
In a small saucepot, combine water, sugar, and corn starch. Turn on the heat to a medium and whisk continuously until everything is well dissolved and slightly thickened for about 3-4 minutes. Whisk in the strawberry gelatin and the chopped strawberries. Bring to a boil while constantly stirring. Remove from heat then set aside.
After 2 hours, remove dough from bowl and sprinkle work surface with flour. Roll out dough with a rolling pin to approximately 1/2-inch thick, then cut into 4-inch circles using a cookie cutter or a mug. Place doughnuts on parchment paper, cover with plastic wrap and allow to rise for 20 minutes.
Heat oil in a saucepan on medium heat. Carefully drop 3 doughnuts at a time into hot oil and fry until golden brown. Approximately 4 minutes per side. Remove from oil, allow to drain on paper towels or wire rack. Set Aside.
Combine milk and powdered sugar in a medium-sized bowl and mix until smooth.
Drop 1 doughnut at a time into the glaze and toss to fully coat. Allow to drip on a wire rack and repeat until all doughnuts are glazed. Set Aside.
In a bowl, whisk the chilled cream into firm peaks.
Slice the doughnuts in half but not all the way through. Pipe whipped cream along the inner edges and place the strawberry filling in the center.
Ingredients
Directions
In a medium-sized bowl, mix flour, sugar, and salt.
In a separate container, mix together the milk, sugar, and yeast. Allow to sit for 10 minutes.
Combine the dry ingredients, yeast mixture, and egg. Mix until a shaggy dough forms. Place the dough onto a floured surface and begin kneading to bring the dough together.
Place the butter into the center of the dough and fold it in. Begin kneading the butter into the dough and keep kneading until smooth for about 5 – 10 minutes. Rest the dough for 2 hours.
Remove the stems from the strawberries and cut the strawberries into quarters.
In a small saucepot, combine water, sugar, and corn starch. Turn on the heat to a medium and whisk continuously until everything is well dissolved and slightly thickened for about 3-4 minutes. Whisk in the strawberry gelatin and the chopped strawberries. Bring to a boil while constantly stirring. Remove from heat then set aside.
After 2 hours, remove dough from bowl and sprinkle work surface with flour. Roll out dough with a rolling pin to approximately 1/2-inch thick, then cut into 4-inch circles using a cookie cutter or a mug. Place doughnuts on parchment paper, cover with plastic wrap and allow to rise for 20 minutes.
Heat oil in a saucepan on medium heat. Carefully drop 3 doughnuts at a time into hot oil and fry until golden brown. Approximately 4 minutes per side. Remove from oil, allow to drain on paper towels or wire rack. Set Aside.
Combine milk and powdered sugar in a medium-sized bowl and mix until smooth.
Drop 1 doughnut at a time into the glaze and toss to fully coat. Allow to drip on a wire rack and repeat until all doughnuts are glazed. Set Aside.
In a bowl, whisk the chilled cream into firm peaks.
Slice the doughnuts in half but not all the way through. Pipe whipped cream along the inner edges and place the strawberry filling in the center.
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