Triple Strawberry Milk-Bread Donuts

Why You’ll Love Triple Strawberry Milk-Bread Donuts  Recipe

• Features a fluffy, bakery-style milk-bread dough made with tangzhong

• Triple strawberry flavor from strawberry powder in the dough, sugar, and glaze

• Beautiful pink hue and fruity aroma make them perfect for brunch or dessert

• Easier than they look, with clear step-by-step directions

• Ideal for special occasions, but indulgent enough for a weekend treat

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tangzhong

• 3/4 cup water

• 1/4 cup bread flour

Strawberry Donut Dough

• 3 cups + 2 tablespoons bread flour

• 2 tablespoons granulated sugar

• 1 tablespoon + 1/4 teaspoon instant yeast

• 1 1/4 teaspoons fine sea salt

• 2/3 cup whole milk, room temperature

• 1 large egg, room temperature

• Tangzhong (prepared earlier)

• 1/4 cup freeze-dried strawberry powder

• 5 tablespoons unsalted butter, room temperature

• Neutral oil for frying (canola, vegetable, or avocado oil recommended)

Strawberry Sugar

• 1/2 cup granulated sugar

• 1 tablespoon freeze-dried strawberry powder

Strawberry Glaze

• 2 cups powdered sugar

• 1–2 tablespoons freeze-dried strawberry powder

• 4–5 tablespoons room temperature water

• Extra freeze-dried strawberries, crushed for garnish

Directions

1. Make the Tangzhong: In a small saucepan, whisk together the water and bread flour over medium heat. Stir constantly until a thick, smooth paste forms. Remove from heat and let cool to just warm.

2. Mix the Dough: In the bowl of a stand mixer, combine the bread flour, granulated sugar, instant yeast, and salt. Add the milk, egg, and cooled tangzhong. Using a dough hook, mix until a shaggy dough forms.

3. Add the strawberry powder and mix until the dough turns pink. Gradually add the softened butter, a tablespoon at a time, kneading continuously. Knead for about 12 minutes, until the dough is smooth, elastic, and slightly tacky.

4. Transfer the dough to a greased bowl, cover, and let rise in a warm place for about 30 minutes.

5. Shape the Donuts: Roll the dough out to 3/4-inch thickness. Use a donut cutter to cut out shapes, placing each donut on a small parchment square.

6. Cover the donuts loosely and let rise again until doubled in size, about 60–75 minutes.

7. Fry the Donuts: Heat 3–4 inches of oil in a heavy pot to 330–350°F. Carefully lower the donuts into the oil, a few at a time, using the parchment paper to guide them in. Fry for 2½ minutes, flipping halfway through.

8. Drain the fried donuts on a wire rack or paper towels.

9. Make the Strawberry Sugar and Glaze: Mix granulated sugar with strawberry powder in a shallow dish for coating. For the glaze, whisk powdered sugar, freeze-dried strawberry powder, and water until smooth and pourable.

10. While still slightly warm, roll some donuts in strawberry sugar and glaze others by spooning glaze on top. Garnish with extra crushed freeze-dried strawberries if desired.

Servings and timing

• Servings: 9 donuts

• Prep Time: 2 hours 30 minutes

• Cook Time: 15 minutes

• Total Time: Approximately 2 hours 45 minutes

Variations

• Lemon Twist: Add lemon zest to the glaze for a bright, citrusy contrast to the strawberry.

• Chocolate Strawberry Donuts: Dip the finished donuts in melted dark chocolate instead of glaze.

• Berry Blend: Replace the strawberry powder with raspberry or blueberry powder for a different fruit profile.

• Baked Version: Use the same dough in a greased donut pan and bake at 350°F until lightly golden.

Storage/Reheating

• Store cooled donuts in a loosely covered container at room temperature for up to 2 days.

• Reheat in a 300°F oven for 5–6 minutes to restore fluffiness.

• Avoid refrigeration, which can dry out the dough.

• Freeze unglazed donuts in an airtight container for up to 1 month. Thaw at room temperature and glaze before serving.

FAQs

How do I make the strawberry powder at home?

You can grind freeze-dried strawberries in a food processor or spice grinder until they become a fine powder.

What is tangzhong and why is it used?

Tangzhong is a roux-like paste made from flour and water. It helps the dough retain moisture, making the donuts soft and fluffy.

Can I use all-purpose flour instead of bread flour?

Bread flour gives better structure and chew, but you can substitute all-purpose flour in a pinch. The texture may be slightly less airy.

Do I need a donut cutter?

A donut cutter is helpful, but you can use a large round cutter and a smaller one for the center.

Can I prepare the dough ahead of time?

Yes, after the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and frying.

How do I prevent the donuts from becoming oily?

Make sure your oil stays within the 330–350°F range. If it’s too cool, the donuts absorb excess oil.

Can I glaze the donuts while warm?

Yes, glazing while warm helps the glaze set better, but wait until they’ve cooled slightly to avoid melting it too much.

What oil is best for frying?

Use a neutral oil with a high smoke point like canola, vegetable, or avocado oil.

Why did my dough not rise properly?

Make sure your yeast is fresh and the dough is proofed in a warm, draft-free area. Cold environments can slow the rise.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries introduce too much moisture, which can affect the dough. Freeze-dried strawberries are concentrated and ideal for this recipe.

Conclusion

Triple strawberry milk-bread donuts offer the ultimate treat for strawberry lovers. With a delicate pink hue, rich fruity flavor, and pillowy soft texture, they’re everything you want in a homemade donut. Whether you’re planning a special brunch, celebrating a holiday, or just craving something sweet, these donuts are a delicious and satisfying choice.