Filled with creamy whipped vanilla ricotta cream and sweet roasted strawberries, this recipe for homemade Strawberrry Filled Donuts is a strawberry dessert lover’s dream!
These Strawberry Filled Donuts have it all! Soft yeasted donuts fried to perfection and filled with sweet roasted strawberries and a super simple whipped ricotta cream.
I enjoyed my soft, pillowy Lemon Filled Donuts so much that I decided to make them again …this time with a different filling. My friends over on Instagram overwhelmingly requested strawberry donuts so strawberry donuts it is!
My first thought was to fill my fried donuts with whipped cream and fresh strawberries. I decided to make these a little extra special so we’re making whipped ricotta cream with roasted strawberries!
FOUR PARTS OF THESE STRAWBERRY FILLED DOUGHNUTS:
- Fried Donuts: They’re soft, fresh and delicious! There’s something so satisfying about making your own donuts and they are so much better homemade!
- Roasted Strawberries: Roasting strawberries is super simple and so worth it. It brings out more of the sweetness and a more concentrated strawberry flavor!
- Vanilla Whipped Ricotta Cheese Cream: It’s so easy to whip up, has the perfect amount of sweetness and a perfectly creamy texture.
- Powdered Sugar Topping: You’re welcome to toss them in plain sugar, but stirring in a little fresh lemon zest adds a little color and lemon flavor to the coating. The sugar adds a little extra sweetness and texture!
WHAT’S THE BEST TYPE OF DONUT?
I’ve been into fried donuts lately, but I’m definitely a fan of all types of donuts- from baked to fried. I can’t really say which one is best since they are all good! Some fried donuts are made with baking powder instead of yeast which makes them a bit easier to whip up. These Ricotta Donuts and Sour Cream Donuts are two great fried, non yeasted donuts!
HOW TO MAKE THESE DOUGHNUTS
This is a basic recipe for soft, fluffy donuts. The process is pretty simple. Here are the basic steps:
- Make the dough: I prefer to make the dough using my stand mixer. It’s possible to make make the dough by hand, but using the mixer is much easier.
- Let the dough rise: Transfer dough to a clean bowl and cover it with plastic wrap and clean kitchen towels. Leave dough to double, .
- Roast the strawberries: Roasting the strawberries can be done anytime. I like to roast them while the doughnuts are rising. To roast the strawberries, preheat oven and toss the hulled strawberries with sugar, honey, a pinch of salt. Roast until tender. Set aside in a bowl to cool.
- Roll out dough and & cut into rounds: Roll the dough out to 1/2 inch thickness. Cut the doughnuts using a 3-inch donut cutter. Line a baking sheet or two with a silicone mat or parchment paper or sprinkle the baking sheets with flour. Transfer donuts to the baking sheets, leaving space between the donuts. Use a clean kitchen towel to lightly cover the donuts and let rise in a draft free, warm/room temperature room until slightly puffed (about 30 minutes).
- Prepare the oil: Heat the oil about fifteen minutes before donuts are ready to be fried. Add about three inches of vegetable oil in a heavy-duty pot and heat on medium until the oil reaches 350 F. Place donuts on a baking sheet lined ith paper towels.
- Fry the donuts: Fry two donuts at a time. Fry 1 minute per side. Carefully remove from the oil and place on paper towels. Repeat with remaining doughnuts.
- Make the ricotta filling: Whip the ricotta in a food processor. Add the vanilla and powdered sugar and pulse to combine. Allow donuts to cool before filling.
- Fill the donuts: Discard the strawberry juice and add the berries to the whipped ricotta. Slice the donuts til about in half and fill each donut with the ricotta/berry mixture. Dust with powdered sugar, if desired.
ABOUT ROASTED STRAWBERRIES
Whatever the season, roasting strawberries makes berries perfectly tender and brings out more of the strawberry flavor and sweetness that everone loves! I especially like roasting strawberries in the wintertime when berries are not as fresh.
If it’s peak berry season and you find yourself with fresh, juicy, perfectly sweet berries, you can definitely skip the roasting. Even though it’s summer and I have fresh berries, I love the tender texture of roasted berries in these soft donuts!
I first roasted strawberries for my roasted strawberry ice cream recipe! If you love strawberries, that ice cream is a creamy, delicious berry treat! Another favorite roasted strawberry recipe are my Roasted Strawberry Crumb Bars!
WHIPPED RICOTTA CREAM
For the cream part of these berries and cream donuts, we’re making whipped ricotta cream! You can absolutely use traditional whipped cream here, but I love the extra special element the whipped ricotta cream adds!
Whipped ricotta cream is super simple to make and is absolutely delicious. It’s creamy, smooth and just makes you feel like you’re eating a real treat!
INGREDIENTS FOR VANILLA WHIPPED RICOTTA CREAM
- Ricotta Cheese: Whole milk ricotta works best for this.
- Powdered Sugar: For sweetening. The recipe calls for 3/4 cup. Add a bit more or less, according to your taste.
- Vanilla Extract: I almost always add vanilla extract to my whipped cream and I like to add it to whipped ricotta cream as well. It adds the most delicious flavor!
HOW TO MAKE WHIPPED RICOTTA CREAM
- Place the ricotta cheese in a food processor and blend until the cheese is smooth.
- Add the powdered sugar and vanilla and pulse until combined.
- Adjust sweetness if desired.
HOW TO PUT FILLING IN DONUTS?
Once the donuts have been fried and cooled to room temperature, the strawberries have been roasted and you’ve made the whipped ricotta cream, it’s time to fill the donuts! I find the easiest thing to do is to combine the strawberries (minus their juice) and the whipped ricotta cream.
- Slice each donut just about in half but not more than that.
- Spoon the filling in the middle of each donut.
- Sprinkle donuts with powdered sugar and enjoy!
FREQUENTLY ASKED QUESTIONS
You should add about 3 inches of oil to a heavy-bottomed pot or Dutch oven to fry the donuts.
Set the temperature to medium heat and heat the oil to 350 F.
One way to check that donuts are done inside is to measure the internal temperature. Donuts should be around 200 F when fully cooked inside.
If you love strawberry donuts, consider these Strawberry Filled Donuts a must-make recipe! They have all the doughy deliciousness of classic fried donuts with the added fresh taste of roasted strawberries and whipped ricotta cream. I just can’t decide if they’re better for breakfast or dessert. I will take that to mean they are perfect for both!Print
This recipe for Strawberry Filled Donuts has it all! Soft yeasted donuts fried to perfection filled with sweet roasted strawberries and a super simple whipped ricotta cream.
FOR THE DONUTS
- 1 cup whole milk, room temperature
- 2 1/4 teaspoons (one package) active dry yeast
- 3 tablespoons warm water (105 F- 115 F)
- 1 egg, room temperature
- 2 egg yolks, room temperature
- 1/3 cup butter, room temperature, sliced into tablespoons
- 1/3 cup granulated sugar
- 11/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 3 1/2 –4 cups all purpose flour, plus more for rolling out the dough
- About 6 cups vegetable oil, for frying
- powdered sugar, for dusting
FOR THE ROASTED STRAWBERRIES
- 1 pound strawberries, hulled, chopped in half if large
- 2 tablespoons sugar
- 1/2 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- 1/8–1/4 teaspoon rose water (optional and to taste)*
FOR THE WHIPPED RICOTTA CREAM
- 8 ounces whole milk ricotta
- 3/4 cup powdered sugar
- 1 1/4 teaspoons vanilla extract
- 1 teaspoon lemon zest
FOR THE DONUTS
- In a small bowl, combine the yeast, warm water and a pinch of sugar. Stir til yeast is dissolved. Let stand until foamy, about 5 minutes.** Once foamy, add the yeast mixture to the bowl of an electric mixer fitted with the hook attachment. Add the milk, butter, egg and egg yolks, sugar, salt,cinnamon, and flour. Beat on low until a soft dough forms. Increase the speed to medium and beat 2-3 more minutes. Stop the mixer and check the dough. It should be sticky, but if it’s too sticky to handle, add 1/4 cup more flour. If it’s still too sticky, add an additional 1/4 cup (you want the dough to be somewhat sticky so be careful not to add too much flour.
- Lightly grease a large mixing bowl with oil or butter and transfer dough to that bowl. Cover bowl with plastic wrap and a kitchen towel. Let dough rise in a draft free place at warm room temperature until doubled in bulk, 1 to 2 hours.
- Turn dough out onto a well floured surface and roll it out with a rolling pin til dough is 1/2 inch thick. (Lightly flour both your rolling pin and donut cutter). Use a 3 inch donut cutter to cut out as many rounds as possible. Place donuts on a large lightly floured large baking sheet, being careful not to place them too close together.***
- Cover donuts with a clean kitchen towel and let rise in a warm, draft free room at room temperature until they appear slightly puffed, about 30 minutes.
- About 15 minutes before the donuts finish rising, add about 3 inches of oil to a heavy-bottomed pot or Dutch oven over medium heat and heat it to 350 F. While the oil warms, line baking sheets with paper towels and take out a slotted spoon.
- Fry donuts (about 2 at a time) for around 1 minute on each side, or until golden brown. Recheck the temperature of the oil periodically as you go, so as not to let the oil get too cool or too hot. Adjust temprature of oil as needed. Drain on paper towels. Roll the donuts in granulated sugar or granulated sugar mixed with lemon zest while donuts are still warm. Cool to room temperature before filling with ricotta and strawberries.
- Spoon the strawberries (leave out their juice otherwise the donuts will be soggy) into the whipped ricotta and stir to just barely combine. To fill the donuts, insert a knife in each donut and slice it about halfway open. Spoon some of the berry/ricotta mixture evenly into each donut. Top donuts with powdered sugar, if desired.
- Gently squeeze lemon curd into the donut.
FOR THE ROASTED STRAWBERRIES
- Preheat oven to 350F. Toss the strawberries with sugar, honey, lemon juice, and salt. Place the strawberries on a lined baking sheet lined and roast for 20-30 minutes until tender and just beginning to caramelize, stirring halfway. Pour strawberries and their liquid in a bowl. Add the vanilla and rose water (if using).
FOR THE WHIPPED RICOTTA
- In a food processor, whip the ricotta until smooth. Add the powdered sugar and vanilla and pulse to combine. Set aside until donuts have been fried and have cooled to room temperature before filling. (Whipped ricotta cream can be made ahead of time and kept in an airtight container in the fridge for up 2-3 days).
*Use rose water sparingly since it is a strong flavor. Additional vanilla extract can be used in place of rose water.
**If the yeast doesn’t activate and get foamy, discard it and start over.
*** I don’t recommend rolling dough out a second time to use up the remaining dough. Doing so can give you hard donuts. That said, if you do want to use up the remaining dough, gently knead the scraps together only as much as necessary, making sure not to overwork it. Let it rest a few minutes then roll it out and cut our the remaining donuts.
Keywords: donuts, doughnuts, strawberry donuts, strawberries, strawberry filled donuts, whipped cream, ricotta, ricotta cheese, whipped ritotta cream