Why You’ll Love Strawberry Lemon Blondies Recipe
These donuts are everything you want in a homemade treat — pillowy, flavorful, and visually stunning. The dough is enriched with a tangzhong (a cooked flour paste) for unbeatable softness, and the use of freeze-dried strawberries gives them a bold, fruity flavor without extra moisture. Whether you’re making them for brunch, a birthday, or just because, these strawberry donuts will impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3/4 cup water
1/4 cup bread flour (for tangzhong)
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
1/4 cup freeze-dried strawberry powder
5 tablespoons unsalted butter, room temperature
Neutral oil for frying (such as canola or vegetable oil)
For strawberry sugar (optional):
1/2 cup granulated sugar
1 tablespoon freeze-dried strawberry powder
For strawberry glaze:
2 cups powdered sugar
1–2 tablespoons freeze-dried strawberry powder
4–5 tablespoons water, room temperature
Extra freeze-dried strawberries for garnish
Directions
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Make the tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour over medium heat until thickened and smooth. Remove from heat and let cool until just warm.
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Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the remaining bread flour, sugar, yeast, and salt. Add in the cooled tangzhong, milk, egg, and strawberry powder. Mix on low until a shaggy dough forms.
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Knead: Increase speed to medium and knead for about 5 minutes. Add butter one tablespoon at a time, allowing it to fully incorporate. Knead for another 12 minutes until smooth and elastic.
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First rise: Shape the dough into a ball, place in a lightly greased bowl, and cover. Let rest for 30 minutes.
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Shape the donuts: Roll the dough out on a floured surface to about ¾ inch thick. Use a donut cutter to cut out shapes and place each one on a square of parchment paper.
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Second rise: Cover the donuts lightly and let them rise for 60–75 minutes, or until puffy and doubled in size.
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Fry the donuts: Heat 3–4 inches of oil in a heavy-bottomed pot to 330–350°F (165–175°C). Carefully lower donuts into the oil, parchment paper and all. Fry for about 2½ minutes, flipping halfway, until golden brown. Remove and cool on a wire rack.
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Strawberry sugar (optional): Mix sugar and strawberry powder together. Once the donuts are cool enough to handle, roll the sides in the strawberry sugar.
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Make the glaze: In a bowl, whisk powdered sugar, strawberry powder, and water until smooth. Spoon the glaze over cooled donuts and garnish with crushed freeze-dried strawberries if desired.
Servings and timing
Servings: Makes about 9 donuts
Prep time: 2 hours 29 minutes
Cook time: 15 minutes
Total time: 2 hours 44 minutes
Variations
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Strawberry jam filling: Skip the center hole and fill the fried donuts with strawberry jam using a piping bag.
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Baked version: Although this recipe is optimized for frying, you can try baking the shaped donuts at 350°F (180°C) until lightly golden, though the texture will be less fluffy.
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Chocolate glaze: Swap the strawberry glaze for a rich chocolate version for a completely different spin.
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Vanilla sugar: Roll the edges in vanilla sugar instead of strawberry sugar for a subtle flavor change.
Storage/Reheating
Store leftover donuts in a container with a slightly ajar lid to prevent sogginess. They are best enjoyed the day they are made but can still taste great the next day. If needed, gently reheat in a low oven (around 300°F or 150°C) for a few minutes until just warmed. Avoid microwaving, as it can make them rubbery.
FAQs
What makes these donuts so soft?
The secret to their pillowy texture is the tangzhong—a cooked paste of flour and water that helps the dough retain moisture.
Can I use all-purpose flour instead of bread flour?
You can, but bread flour gives the donuts more structure and a chewier texture, which is ideal for fried dough.
Do I have to use freeze-dried strawberries?
Yes, they’re essential for the intense strawberry flavor and pink color without adding extra moisture that could affect the dough.
Can I make the dough ahead of time?
Yes, after the first rise, you can refrigerate the dough overnight. Bring it to room temperature before shaping and frying.
How do I know when the oil is ready?
Use a thermometer to maintain a temperature between 330°F and 350°F. If it’s too low, the donuts absorb oil; too high, and they burn quickly.
What if I don’t have a donut cutter?
You can use two round cutters or improvise with a drinking glass and a small bottle cap to cut the center.
Can I freeze the donuts?
You can freeze the fried, unglazed donuts for up to one month. Thaw and reheat them in the oven, then glaze before serving.
How long does the glaze take to set?
The glaze usually sets in about 15–20 minutes at room temperature, depending on humidity.
Can I add food coloring to enhance the pink hue?
Yes, a small drop of red or pink gel food coloring can enhance the color if your strawberries are pale.
Why did my donuts come out greasy?
They may have been fried at too low a temperature, causing them to absorb excess oil. Make sure the oil stays in the proper temperature range.
Conclusion
Strawberry donuts are a show-stopping homemade treat that combines the sweet, fruity flavor of strawberries with a soft, cloud-like texture. While they take a bit of time to prepare, each bite delivers bakery-quality results. With a vibrant glaze and optional strawberry sugar coating, they’re sure to be a favorite for any occasion.
Strawberry Lemon Blondies Recipe
These strawberry lemon blondies are soft, chewy dessert bars bursting with fresh strawberries and zesty lemon flavor. Topped with a vibrant lemon glaze, they’re perfect for spring and summer treats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 2 tablespoons lemon juice (freshly squeezed)
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 1/2 cup (75g) chopped fresh strawberries
- 1 tablespoon all-purpose flour (for coating strawberries)
- 3/4 cup (90g) powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (177°C) and line an 8×8 inch pan with parchment paper.
- In a large bowl, whisk together melted butter and granulated sugar until well combined.
- Whisk in the egg, lemon juice, lemon zest, vanilla extract, and salt.
- Fold in the flour until just combined.
- In a small bowl, toss chopped strawberries with 1 tablespoon of flour to coat.
- Gently fold the strawberries into the batter.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25–30 minutes or until the edges are lightly golden and a toothpick comes out clean from the center.
- Allow blondies to cool completely in the pan.
- To make the glaze, whisk together powdered sugar and lemon juice until smooth.
- Drizzle glaze over cooled blondies, then slice and serve.
Notes
- Use fresh, not frozen, strawberries for best texture.
- Don’t overmix the batter to keep blondies soft and chewy.
- Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Let blondies cool completely before glazing to prevent the glaze from melting.
Nutrition
- Serving Size: 1 blondie
- Calories: 210
- Sugar: 20g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
