Strawberry Cream Filled Doughnuts (Printable Version)

Fluffy doughnuts with fresh strawberry mascarpone cream filling

# What You Need:

→ For the Doughnuts

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

→ For the 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

→ For 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 evenly 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, about 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.
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 or until golden brown. Drain on paper towels.
09 - While still warm, roll doughnuts in granulated sugar to coat. Cool completely.
10 - Combine strawberries, 2 tbsp sugar, and lemon juice in a saucepan. Cook over medium heat for 3–4 minutes until soft. Mash lightly and cool.
11 - Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in mascarpone and cooled strawberry mixture until smooth.
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 fruity brightness and rich indulgence
  • These doughnuts bring bakery quality results right to your own kitchen
  • The moment you bite through that sugar coated crust into the creamy center is absolute bliss
02 -
  • Warm milk should feel like bath temperature any hotter and you will kill your yeast
  • The oil temperature matters too much hot and they burn outside and stay raw inside
  • Completely cool doughnuts before filling or the cream will melt right out
03 -
  • Use a kitchen scale for flour measurements it changed everything about my dough consistency
  • Let doughnuts drain on a wire rack over paper towels so air circulates on all sides

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