“My son-in-law made this and we all loved it!”

This recipe combines fluffy yeast-raised donuts with a sweet strawberry filling and a tangy strawberry glaze, creating a delightful homemade donut experience.

Glazed Strawberry Cream Cheese Donuts: A Delightful Treat

Ingredients:

For the Yeast-Raised Doughnuts:

For the Strawberry Mascarpone Filling:

For the Strawberry Glaze:

Instructions:

1. Prepare Ingredients and Activate Yeast:

   • Measure all the ingredients for the doughnuts.
   • Place the flour in a large bowl.
   • In a separate 2-cup measuring cup, heat the milk to 110°F (warm to the touch but not hot).
   • If your kitchen is cool, preheat your oven to create a warm proofing environment for the dough later.

2. Make the Strawberry Filling (Optional):

   • In a mini food processor, combine the freeze-dried strawberries and sugar until finely ground.
   • In a small saucepan over medium-high heat, cook the strawberry mixture with the strawberry jam until it thickens to a jam consistency. Let it cool completely before using.

3. Activate the Yeast:

   • Combine 1 cup of the flour, 1 tablespoon of the yeast, and 1 tablespoon of the sugar in the bowl of a stand mixer. Whisk these dry ingredients together.

4. Wet Ingredients and Sponge Dough:

   • Add half of the warm milk (1/2 cup) and use a spatula to mix it with the dry ingredients until there are no lumps. This creates a starter dough called a sponge.
   • Let the sponge sit for 15 minutes to allow the yeast to activate.

5. Mixing the Dough:

   • Add all the remaining doughnut ingredients (except the butter) to the stand mixer bowl with the sponge dough.
   • Using the paddle attachment, mix everything until the flour is completely incorporated with the wet ingredients.

6. Kneading the Dough:

   • Switch the attachment to the dough hook and gradually add the softened butter in 3 pieces.
   • Once all the butter is incorporated, increase the speed to medium and knead the dough until it pulls away from the sides of the bowl and forms a smooth, elastic ball.

7. First Rise:

   • Transfer the dough to a lightly floured work surface and knead by hand for 30 seconds to achieve a smooth and uniform texture.
   • Place the kneaded dough on a floured half baking sheet, cover it loosely with a tea towel, and let it rise in a warm place for 60 minutes, or until doubled in size.

8. Shaping the Doughnuts:

   • Divide the risen dough into 15 equal pieces, each weighing about 80 grams.
   • Gently roll each piece into a ball.
   • Place the balls of dough on a parchment-lined baking sheet, leaving about 3 inches of space between them to allow for further rising.

9. Second Rise:

   • Cover the shaped doughnuts loosely with plastic wrap or a tea towel and let them rise for another 30-45 minutes, or until they reach 2-3 times their original size.

10. Frying the Doughnuts:

• Heat oil in a large pot or deep fryer to 360°F (180°C).
• Carefully fry the doughnuts for about 1 minute per side, or until golden brown.

11. Filling the Doughnuts:

• Once cool enough to handle, fill a pastry bag fitted with a plain tip or a bismark tip with the strawberry mascarpone filling.
• Insert the tip into the side of each doughnut and