Strawberry Cream Filled Doughnuts (Printable)
Golden fried doughnuts filled with fresh strawberry cream and mascarpone
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, softened
08 - Vegetable oil for frying
→ Strawberry Cream Filling
09 - 1 cup fresh strawberries, hulled and diced
10 - 2 tbsp granulated sugar
11 - 1 tsp lemon juice
12 - 3/4 cup heavy cream, chilled
13 - 1/3 cup powdered sugar
14 - 1/2 tsp vanilla extract
15 - 1/2 cup mascarpone cheese, chilled
→ Finishing
16 - 1/2 cup granulated sugar for coating
# How to Make It:
01 - Whisk together flour, sugar, yeast, and salt in a large bowl until thoroughly combined.
02 - Add lukewarm milk, eggs, and softened butter to the dry ingredients. Mix until a sticky dough forms.
03 - Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6–7 minutes.
04 - Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1–1.5 hours.
05 - Punch down the dough and roll out to 1/2-inch thickness. Cut out 3-inch rounds using a cutter.
06 - Place rounds on a parchment-lined tray, cover, and let rise for 30–40 minutes until puffy.
07 - Heat vegetable oil in a deep fryer or large pot to 350°F.
08 - Fry doughnuts in batches for 1–2 minutes per side until golden brown. Drain on paper towels.
09 - While still warm, roll doughnuts in granulated sugar to coat evenly. Cool completely on a wire rack.
10 - Combine strawberries, 2 tablespoons sugar, and lemon juice in a saucepan. Cook over medium heat for 3–4 minutes until soft. Mash lightly and let cool completely.
11 - Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in mascarpone and cooled strawberry mixture until smooth and well incorporated.
12 - Transfer filling to a piping bag fitted with a round nozzle. Cut a small slit in the side of each doughnut and pipe strawberry cream generously into the center.
# Expert Suggestions:
01 -
- The strawberry cream filling strikes that perfect balance between fresh fruit brightness and rich indulgence
- Frying doughnuts at home creates that magical contrast of crisp exterior and pillowy soft interior that makes doughnuts legendary
02 -
- Oil temperature is everything, too hot and they burn outside while staying raw inside, too cool and they become grease sponges
- The doughnuts must cool completely before filling or the cream will melt right out
03 -
- Warm your eggs and milk to room temperature before starting, they incorporate into the dough much more smoothly
- Sprinkle a little extra sugar over the tops right after filling for that bakery finish look