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Strawberry Filled Donuts

  • Author: Natalie
  • Yield: 12 donuts
  • Category: Donuts
  • Method: Fried
  • Cuisine: American

Description

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.


Ingredients

Units

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 1/24 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
  • 1/81/4 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

Instructions

FOR THE DONUTS

  1. 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.
  2. 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. 
  3. 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.***
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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. 
  8. Gently squeeze lemon curd into the donut. 

FOR THE ROASTED STRAWBERRIES

  1. 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

  1. 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). 

Notes

*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