Donuts with strawberry filling

Ingredients

Regarding the doughnuts:

1. One package (2 1/4 teaspoons) of active dry yeast
2. Half a cup of warmed whole milk (approximately 110°F or 43°C)
3. 1/4 cup of sugar, granulated
4. One huge egg
5. 1/4 cup melted unsalted butter
6. One teaspoon of vanilla extract
7. Three cups of all-purpose flour (plus additional for dusting)
8. Half a teaspoon of salt
9. Canola or vegetable oil for frying

Regarding the Strawberry Filling:

• One cup of freshly cut and hulled strawberries
• 1/4 cup of sugar, granulated
• One tablespoon of lemon juice
• One tablespoon water and one tablespoon cornstarch (optional; thickens).

Regarding the optional glaze:

• One cup of powdered sugar
• Two to three teaspoons of water or milk
• Half a teaspoon of vanilla extract

Directions

Prepare the filling with strawberries:

• Put the lemon juice, granulated sugar, and sliced strawberries in a small saucepan and heat it to medium.
• Cook for 5 to 7 minutes, or until the strawberries begin to break down and release their juices.
• Add the cornstarch mixture and cook for another two to three minutes until the filling thickens if you prefer a thicker filling.
• Take off the heat and allow it to cool fully.

Get the dough ready:

• Dissolve the yeast in the heated milk in a small basin and leave it for approximately five minutes, or until foamy.
• Combine the egg, sugar, melted butter, salt, and vanilla essence in a large mixing basin. Mix thoroughly after adding the yeast mixture.
• One cup of flour at a time, gradually add the flour until a soft dough forms.
• On a surface dusted with flour, knead the dough for five to seven minutes, or until it is elastic and smooth. If the dough is too sticky, you might need to add a bit extra flour.

Initial Ascent:

• Put the dough in a basin that has been oiled, cover it with a kitchen towel or plastic wrap, and let it in a warm location to rise for one to two hours, or until it has doubled in size.

Form the doughnuts:

• Punch the dough down to release the air once it has risen. Roll it out to a thickness of about 1/2 inch after turning it out onto a floured surface.
• Cut out donuts (about 3 inches in diameter) with a circular cutter. If desired, cut out the center holes with a smaller cutter or a bottle cap.
• Cover the cut donuts with a kitchen towel after placing them on a baking sheet dusted with flour. Give them another 30 to 45 minutes to rise.

Cook the doughnuts:

• In a deep pot or fryer, heat the oil to 350°F (175°C). A few donuts should be carefully dropped into the hot oil and fried for one to two minutes on each side, or until golden brown.
• Using a slotted spoon, remove the donuts and place them on paper towels to drain. Continue with the other donuts.

Fill the doughnuts.

• Fill each donut with the chilled strawberry filling using a pastry bag with a little round tip after the donuts have cooled a little. You can use a zip-top bag with the corner cut off if you don’t have a pastry bag.

Get the Glaze Ready (Optional):

• Combine the powdered sugar, milk or water, and vanilla essence in a small bowl and stir until smooth. As necessary, change the consistency.
• Drizzle the glaze over the top of each filled donut or dip it into it.

Serve:

• Savor your freshly made strawberry-filled doughnuts! Although they can be kept for a few days in an airtight container, they are best enjoyed the same day.

Advice

• Alternative Fillings: You can use jams or other fruits, such as lemon curd, blueberries, or raspberries, as a filling.
• Baking Option: Use a donut pan and bake at 350°F (175°C) for 10 to 12 minutes if you want baked donuts.
• Toppings: For a different touch, feel free to dust the top with cinnamon sugar or powdered sugar rather than glaze.

Savor these mouthwatering strawberry-filled doughnuts with your loved ones! They will undoubtedly be popular!