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Strawberry Iced Doughnuts

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Ingredients
  

For the doughnuts:

  • All-purpose flour (about 3 1/2 cups / 420 g)
  • Granulated sugar (1/4 cup / 50 g)
  • Instant or active dry yeast (2 1/4 tsp / 7 g)
  • Whole milk, warm (3/4 cup / 180 ml)
  • Unsalted butter, softened (1/4 cup / 56 g)
  • Large eggs (2)
  • Salt (1/2 tsp)
  • Neutral oil for frying (vegetable, canola, or peanut oil)

For the strawberry icing:

  • Fresh or frozen strawberries (1 cup / 150 g)
  • Powdered sugar (2 to 2 1/2 cups / 240–300 g)
  • Lemon juice (1–2 tsp, optional for brightness)
  • Vanilla extract (1/2 tsp, optional)
  • Pinch of salt

Optional toppings:

  • Sprinkles, freeze-dried strawberry crumbs, finely chopped pistachios, or shredded coconut

Instructions
 

  • Bloom the yeast (if using active dry): Warm the milk to about 105–110°F (40–43°C). Stir in 1 teaspoon sugar and the yeast. Let it sit until foamy, 5–10 minutes. If using instant yeast, skip this and mix directly with the dry ingredients.
  • Make the dough: In a large bowl or stand mixer, combine flour, sugar, and salt. Add eggs, softened butter, and warm milk (plus bloomed yeast if using). Mix until a shaggy dough forms, then knead 8–10 minutes until smooth and slightly tacky. Add a sprinkle of flour only if it’s overly sticky.
  • First rise: Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.
  • Roll and cut: Turn the dough onto a lightly floured surface. Roll to about 1/2 inch (1.25 cm) thick. Use a 3-inch (7.5 cm) cutter for rounds and a 1-inch (2.5 cm) cutter for the holes. Reroll scraps once to avoid tough doughnuts.
  • Second rise: Place cut doughnuts on parchment-lined trays. Cover lightly and let rise until puffy, about 30–45 minutes. They should look lighter and spring back slowly when poked.
  • Heat the oil: Add 2–3 inches (5–7 cm) of oil to a heavy pot. Heat to 350°F (175°C). Keep a thermometer handy to maintain temperature.
  • Fry the doughnuts: Fry 2–3 at a time for 45–60 seconds per side, until golden. Remove with a slotted spoon and drain on a cooling rack set over a sheet pan. Let cool slightly before glazing. Fry doughnut holes for about 30 seconds per side.
  • Make the strawberry icing: Puree strawberries with a blender. Strain for a smooth finish, or leave the seeds for a rustic look. Whisk 3–4 tablespoons of puree into powdered sugar with a pinch of salt, plus lemon juice and vanilla if using. Aim for a thick, pourable glaze that clings to a spoon. Adjust with more sugar (thicker) or puree (thinner).
  • Glaze the doughnuts: Dip the top of each doughnut into the icing, let excess drip off, then set on the rack. Add sprinkles or toppings while the glaze is still tacky. Let the glaze set 10–15 minutes.
  • Serve: Enjoy slightly warm or at room temperature. They’re best the day they’re made.