Best Triple Strawberry Milk-Bread Donuts

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

• Rich, fruity flavor from real strawberries—not artificial extracts

• Incredibly soft texture thanks to the milk-bread method with tangzhong

• Visually beautiful with their pink crumb and glaze

• Versatile for breakfast, brunch, or dessert

• Impressive bakery-quality results made in your kitchen

• Tested multiple times for a perfected, fail-safe result

• Perfect balance of sweet, tart, and creamy flavors

• Customizable with glaze or sugar coating

• Fun and rewarding baking project

• Sure to impress guests or family

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 teaspoon fine sea salt

• 2/3 cup whole milk, room temperature

• 1 large egg, room temperature

• Tangzhong (from above)

• 1/4 cup freeze-dried strawberry powder

• 5 tablespoons unsalted butter, room temperature

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

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 (optional garnish)

Directions

1. Make the tangzhong: In a small saucepan, whisk water and bread flour over medium heat. Cook, stirring constantly, until it forms a thick paste. Set aside to cool.

2. Prepare the dough: In a stand mixer with the dough hook, combine flour, sugar, yeast, salt, milk, egg, tangzhong, and strawberry powder. Mix until a shaggy dough forms.

3. Add butter: Gradually add butter while kneading. Knead for about 10–12 minutes until the dough is soft, elastic, and light pink.

4. First rise: Shape the dough into a ball and place in a greased bowl. Cover and let rise for 30–45 minutes until slightly puffy.

5. Shape donuts: Roll out the dough to ¾-inch thickness. Cut out donut rings and place them on parchment squares.

6. Second rise: Let the donuts rise until doubled in size, about 60–75 minutes.

7. Fry: Heat oil to 340°F. Fry each donut for about 2½ minutes, flipping halfway through. They should be golden brown with a pale ring in the center.

8. Cool: Transfer to a wire rack to cool slightly.

9. Coat with sugar or glaze: Roll the sides of the cooled donuts in strawberry sugar or drizzle the tops with strawberry glaze. Garnish with extra freeze-dried strawberries if desired.

Servings and timing

• Servings: 9 donuts

• Prep Time: 2 hours 29 minutes

• Cook Time: 15 minutes

• Total Time: 2 hours 44 minutes

Variations

• Mini donuts: Cut into smaller rounds for bite-size versions—just reduce frying time.

• Filled donuts: Skip the hole and pipe in strawberry jam after frying.

• Lemon-strawberry glaze: Add lemon zest or juice to the glaze for a tangy twist.

• Chocolate drizzle: Drizzle melted dark chocolate over the glazed donuts for a richer taste.

• Color contrast: Use white glaze with pink sugar for a stunning visual.

Storage/Reheating

• Store donuts in an airtight container at room temperature for up to 2 days.

• Reheat in a 300°F oven for 5–7 minutes to refresh their softness.

• Avoid refrigerating as it can dry them out.

• Freeze unfrosted donuts for up to 1 month. Thaw and glaze before serving.

FAQs

Can I use fresh or frozen strawberries instead of freeze-dried?

No, fresh or frozen strawberries contain too much moisture, which affects the dough texture. Stick with freeze-dried strawberry powder for best results.

How do I grind freeze-dried strawberries into powder?

Use a blender, spice grinder, or food processor to grind freeze-dried strawberries into a fine powder.

Can I bake these instead of frying?

This recipe is developed specifically for frying. Baking will produce a different texture and may require modifications.

What if I don’t have a stand mixer?

You can knead the dough by hand, but it will take longer and require more effort to achieve the proper elasticity.

Why is tangzhong used in this recipe?

Tangzhong adds moisture and softness, helping the donuts stay fresh longer with a fluffy, tender crumb.

Can I make the dough ahead of time?

Yes, after the first rise, you can refrigerate the dough overnight and continue with shaping and rising the next day.

How do I know when the donuts are done frying?

They should be golden brown with a light ring in the center and puffed. Fry about 2½ minutes total, flipping once.

Can I skip the strawberry sugar and just use the glaze?

Yes, you can glaze the donuts without the sugar coating or vice versa, depending on your preference.

Can I double the recipe?

Yes, this recipe can be doubled easily. Be sure to fry in batches and adjust proofing space.

Are these donuts kid-friendly?

Absolutely. Their fruity flavor and soft texture make them a hit with kids and adults alike.

Conclusion

These Triple Strawberry Milk-Bread Donuts deliver everything you could want in a treat—soft, airy texture, real strawberry flavor, and beautiful presentation. Made with a clever milk-bread technique and natural freeze-dried strawberries, they’re as fun to make as they are to eat. Whether glazed or sugar-coated, these donuts are destined to become a standout in your baking rotation.

Triple Strawberry Milk-Bread Donuts

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Soft and fluffy baked strawberry donuts made with real strawberries and topped with a sweet strawberry glaze. These easy-to-make donuts are perfect for spring or summer treats.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 6 donuts
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup (130g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup (60g) sour cream, room temperature
• 1/4 cup (60ml) whole milk, room temperature
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted and cooled
• 1/2 cup (75g) finely chopped fresh strawberries
• 1/2 cup (60g) powdered sugar (for glaze)
• 1–2 tsp strawberry puree (for glaze)

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Instructions

1. Preheat the oven to 350°F (177°C) and grease a donut pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix sour cream, milk, egg, vanilla, and melted butter until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the chopped strawberries.
6. Spoon or pipe the batter into the prepared donut pan, filling each about 3/4 full.
7. Bake for 10–12 minutes or until a toothpick inserted comes out clean.
8. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, mix powdered sugar with 1–2 teaspoons of strawberry puree until smooth and desired consistency is reached.
10. Dip the tops of the cooled donuts into the glaze and let set.

Notes

• Use fresh, ripe strawberries for the best flavor.
• Make sure not to overmix the batter for tender donuts.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• You can double the glaze if you like a thicker coating.

Nutrition

• Serving Size: 1 donut
• Calories: 210
• Sugar: 17g
• Sodium: 105mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg