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Strawberries and cream doughnuts
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Prep Time:
145 minutes
Cook Time:
25 minutes
Total Time:
170 minutes
Strawberry sauce-filled doughnuts put a sweet spin on traditional strawberries and cream, appealing to all ages.
Ingredients:
  • 3 tsp dried yeast
  • 62.50 gm warm water
  • 80g butter, chopped
  • 257.50 gm milk
  • 1.20 gm salt
  • 750.00 ml plain flour
  • Canola oil, for deep-frying
  • 189.38 gm thickened cream, whipped
  • Halved strawberries, to serve
  • 250g strawberries, hulled, finely chopped
  • 21.00 gm lemon juice
  • 7.50 gm cornflour
Instructions:
  • Combine yeast and water in a small bowl, whisking until the yeast is fully dissolved. Allow to rest.
  • In a small saucepan over medium heat, melt butter in milk, stirring occasionally for 3 minutes. Remove from heat and let it cool for 10 minutes before using.
  • In a large bowl, mix together salt, flour, and sugar, then create a well in the center. Pour in the yeast and butter mixtures. Stir until a soft, sticky dough forms. Knead for 2 minutes until the dough is just smooth.
  • Transfer the mixture into a generously greased large bowl. Cover it with lightly greased plastic wrap and let it sit in a warm place for 1 hour or until the dough has doubled in size.
  • Prepare the Strawberry sauce: In a small saucepan, combine strawberries and sugar over low heat, stirring until sugar dissolves, about 3 minutes. Cover the saucepan, bring to a boil, then simmer for 5 minutes until slightly thickened with softened strawberries. Mix in lemon juice. In a separate bowl, whisk cornflour with 3 teaspoons of water until smooth. Stir the cornflour mixture into the strawberry sauce and cook for 1 minute until it thickens. Remove from heat and strain the mixture through a fine sieve into a small jug, discarding solids. Allow to cool before using.
  • Gently press down the dough and transfer it to a lightly floured surface. Knead gently for about 30 seconds until smooth. Roll out the dough to 1cm thickness with a floured rolling pin. Use an 8.5cm round cutter to cut out 12 rounds, re-rolling the dough as needed. Arrange the rounds on 2 baking paper-lined trays and let them rest for 15 minutes.
  • Fill a large saucepan with enough oil to reach 5cm up the side of the pan. Heat the oil over high heat until it reaches the desired temperature (see note). Lower the heat to medium-low. Fry the doughnuts in 3 batches, cooking each side for about 2 minutes until golden. Use a slotted spoon to transfer them to a paper towel-lined tray to drain briefly for 10 seconds.
  • Put sugar in a shallow bowl. Coat warm doughnuts in sugar thoroughly. Then, cool on a wire rack over a baking tray.
  • Fill a piping bag with sauce using a 1cm nozzle. Inject a small amount of sauce into each doughnut. Fill another piping bag with whipped cream using a 1cm nozzle. Dispense a small amount of cream into each doughnut. Enjoy with additional strawberries on the side.

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