STRAWBERRY POWDERED DONUTS RECIPES

STRAWBERRY DONUTS RECIPE | COZYMEAL

Strawberry Donuts Recipe | Cozymeal image

These strawberry donuts are fluffy, soft and slightly chewy. Golden brown yeast-risen donuts are dipped in a glossy strawberry glaze and speckled with crushed freeze-dried strawberries.

Provided by Chef Ryan

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Yield 12

Number Of Ingredients 16

Ingredients

552 g bread flour, divided
120 g warm milk, divided
249 g water
80 g glutinous rice flour
71 g sugar
18 g salt
10 g milk powder
3 egg whites
1 egg yolk
11 g yeast
54 g butter, room temperature
500 g sugar
100 g corn syrup
strawberry puree, to taste
citric acid, to taste
freeze dried strawberries, for garnish

Steps:

Measure and prep all ingredients.
In a small pot over medium heat, whisk together 30 grams of bread flour, 30 grams of milk, water and the glutinous rice flour. Bring to a boil, whisking constantly.
Once the mixture thickens, transfer the mixture to the bowl of a standing mixer fitted with a paddle attachment or a mixing bowl. Stir the mixture to cool.
Once cool, mix in the sugar, salt and milk powder. Add the egg whites, egg yolk and 90 grams of milk and mix to combine.
Add the yeast and 522 grams of bread flour and mix until completely incorporated.
Add butter and mix until smooth.
If using a stand mixer, change to the dough hook attachment. Knead the mixture until the dough becomes very stretchy, about 10 minutes.
Cover the dough and chill in the refrigerator, ideally overnight.
When ready to fry or bake the donuts, remove the dough from the refrigerator. On a well-floured surface, roll the dough out to ½-inch thickness.
Using a 2 ¾-inch round cookie cutter, cut out large circles of dough. Use a 1-inch round cookie cutter to cut out the donut holes.
Proof the dough until doubled in size. If baking donuts, transfer the dough into the donut pan before proofing. To fry donuts, heat oil to 365°F. Fry two to three donuts at a time, frying for 2-3 minutes or until golden. To bake donuts, bake donuts for 10-15 minutes at 350°F in the oven, until golden brown and cooked through.
While the donuts are cooling, make the strawberry glaze. In a medium pot, mix the water and sugar until you achieve the texture of wet sand. Add the corn syrup and stir.
Heat the mixture to 239°F. Turn off the heat and mix in one tablespoon and a pinch of citric acid powder. Stir until mixture reaches 158°F. Check for consistency and add more strawberry puree if desired.
Dip the donuts in the strawberry glaze and top with freeze-dried strawberries. Enjoy!

Nutrition Facts : Calories 450.3 calories, FatContent 5.5 grams, FiberContent 1.5 grams, SaturatedFatContent 2.9 grams, SodiumContent 608.6 milligrams, SugarContent 54.9 grams, ProteinContent 7.7 grams, CholesterolContent 23.7 milligrams, CarbohydrateContent 93.9 grams, ServingSize 154.8 grams

STRAWBERRY-LEMON BAKED DOUGHNUTS | RECIPES | WW USA

Strawberry-lemon baked doughnuts | Recipes | WW USA image

Want to impress your guests with homemade doughnuts? Look no farther than this recipe, which is easy to prepare and takes less than 20 minutes to bake. The zesty lemon and fruity strawberry flavors make these a perfect summer treat, especially because the fruit will be extra-fresh and in-season. Another good reason to use fresh berries? The frozen kind will give off a lot of liquid and could cause your dessert to turn out mushy.

Provided by WEIGHTWATCHERS.COM

Categories Dessert

Total Time 50 minutes

Prep Time 24 minutes

Cook Time 16 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 spray(s) Cooking spray
1 large egg(s) Egg(s)
2 Tbsp Sugar granulated
0.25 cup(s) Low-fat milk (1%)
2 Tbsp Fresh lemon juice
1 tsp Vanilla extract
0.75 cup(s) All-purpose flour
2 tsp Lemon zest finely grated
1 tsp Baking powder
0.5 tsp Table salt
0.333 cup(s), raw Strawberries fresh, cut into very small pieces
0.333 cup(s) Freeze-dried strawberries roughly crumbled
1 Tbsp Powdered sugar (confectioner's)

Steps:

Preheat oven to 350°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
In a large mixing bowl, whisk together egg and granulated sugar. Add milk, lemon juice and vanilla; whisk well.
Add flour, lemon zest, baking powder and salt to bowl; stir well. Add fresh strawberries to batter; gently fold to incorporate.
Evenly divide batter among prepared pan with a spoon (or you can place batter in a zip-close plastic bag, cut off a corner and pipe into pan).
Bake for 16 minutes; remove from oven and let cool in pan, about 10 minutes. Using a knife, gently nudge doughnuts around edges to remove them from pan.
When cool, sprinkle with crumbled freeze-dried berries; dust with powdered sugar.
Serving size: 1 doughnut

Nutrition Facts : Calories 78 kcal

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