Why You’ll Love Strawberry‑Glazed Donuts Recipe
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Made with real strawberries in three forms for maximum berry flavor
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Incredibly soft and airy thanks to the milk-bread style dough and tangzhong method
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Beautiful natural pink color without artificial dyes
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Fried to perfection with a lightly crisp exterior and tender inside
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Finished with a sweet strawberry glaze and strawberry sugar
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Perfect for special occasions or a fun baking project
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Impressive presentation but easy enough for home bakers
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Can be customized with other fruits or glazes
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Make-ahead friendly with dough that holds up well overnight
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Great for gifting or entertaining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the tangzhong:
• Water
• Bread flour
For the strawberry donut dough:
• Bread flour
• Granulated sugar
• Instant yeast
• Fine sea salt
• Whole milk
• Egg
• Tangzhong
• Freeze-dried strawberry powder
• Unsalted butter
• Neutral frying oil (such as canola, vegetable, or avocado)
For the strawberry sugar:
• Granulated sugar
• Freeze-dried strawberry powder
For the strawberry glaze:
• Powdered sugar
• Freeze-dried strawberry powder
• Water
• Extra freeze-dried strawberries (for garnish)
Directions
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Make the tangzhong: In a small saucepan, whisk together water and bread flour over medium heat until it thickens into a paste. Set aside to cool.
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Mix the dough: In the bowl of a stand mixer, combine bread flour, sugar, yeast, and salt. Add milk, egg, and cooled tangzhong. Mix until a dough begins to form.
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Add strawberry powder: Mix in the freeze-dried strawberry powder, allowing the dough to turn a pale pink and incorporate evenly.
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Knead in butter: Add softened butter gradually and knead until the dough becomes smooth, elastic, and slightly tacky.
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First rise: Form the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place until doubled in size.
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Shape donuts: Roll out the dough to about ¾-inch thickness and use donut cutters to shape. Place the donuts on a lined tray and cover.
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Second rise: Let the shaped donuts rise until puffy and nearly doubled again.
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Fry: Heat oil in a deep pot to 330–350°F (165–177°C). Fry the donuts in batches, flipping once, until golden brown. Drain on a wire rack.
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Make strawberry sugar: Pulse granulated sugar and freeze-dried strawberry powder in a blender until well combined. Roll some of the cooled donuts in this sugar mixture.
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Make the glaze: Whisk powdered sugar, strawberry powder, and a small amount of water to form a thick glaze. Dip or drizzle over the remaining donuts and garnish with crushed freeze-dried strawberries.
Servings and timing
Makes about 9 donuts.
Prep time: 2 hours (including rising)
Cook time: 15 minutes
Total time: approximately 2 hours 45 minutes
Variations
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Replace strawberry powder with raspberry or blueberry powder for a twist
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Use a white chocolate glaze for a creamy contrast
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Add lemon zest to the dough or glaze for a strawberry-lemon flavor
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Fill the donuts with strawberry jam for a jammy surprise
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Use a heart-shaped cutter for Valentine’s Day or themed events
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Make mini versions for bite-sized treats
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Dust with powdered sugar instead of strawberry sugar
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Use coconut milk for a subtle tropical note
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Add a splash of vanilla or almond extract to the glaze
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Try a baked version using a mini donut pan (note: texture will differ)
Storage/Reheating
Store leftover donuts in a loosely covered container at room temperature for 1 to 2 days.
To reheat, place the donuts in a low oven (around 300°F or 150°C) for a few minutes until warmed through. Avoid microwaving, as it may affect the texture.
Unfrosted donuts can also be frozen in a sealed bag and thawed before glazing.
FAQs
What gives these donuts their pink color?
The pink color comes naturally from freeze-dried strawberry powder, which is used in the dough, sugar, and glaze.
Can I use fresh or frozen strawberries instead of freeze-dried?
No, fresh or frozen strawberries contain too much moisture, which would change the dough’s consistency and affect frying.
What is tangzhong and why is it important?
Tangzhong is a cooked paste made from flour and water. It adds moisture and softness to the dough, keeping the donuts light and fluffy.
Do I need a stand mixer to make these?
A stand mixer makes kneading easier, but you can knead by hand—it just takes more time and effort to reach the same elasticity.
How do I know when the oil is ready for frying?
Use a thermometer to maintain oil temperature between 330–350°F. Alternatively, test with a small dough scrap—it should bubble and rise to the surface steadily.
Can I make the dough the night before?
Yes, after kneading, you can refrigerate the dough overnight. Let it come to room temperature before shaping and proofing.
What’s the difference between strawberry sugar and glaze?
Strawberry sugar is a dry coating made from granulated sugar and freeze-dried strawberries. The glaze is a wet topping made from powdered sugar and strawberry powder.
Can I use all-purpose flour instead of bread flour?
Bread flour gives the donuts a chewier, more elastic texture. All-purpose flour can work, but the results may be softer and less structured.
How do I make the glaze thicker or thinner?
Adjust the water amount in the glaze. For a thicker glaze, use less water; for a thinner drizzle, add a touch more.
Can I double the recipe?
Yes, this recipe scales well. Be sure to divide the dough evenly and allow for proper proofing if making a large batch.
Conclusion
These strawberry-glazed donuts are a delightful fusion of real fruit flavor and soft, bakery-style texture. With their triple strawberry punch and beautiful pink hue, they make a fun and flavorful treat that’s sure to impress. Whether you’re enjoying them fresh from the fryer or sharing them with friends, these donuts are the perfect way to celebrate all things strawberry.
