Name: Baked Strawberry Lemon Doughnuts Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1/2 cup warm water (about 90 – 95°F); 1 teaspoon finely grated lemon zest; 1/2 teaspoon vanilla extract; 2 1/4 teaspoons (1 packet) instant yeast; 4 large egg yolks; 1/3 cup (65 grams) granulated sugar; 2 1/2 cups plus 2 tablespoons (335 grams) all-purpose flour; 1/4 teaspoon fine sea salt; 4 tablespoons (57 grams) unsalted butter, at room temperature; 1/4 cup heavy cream, at room temperature; 3 cups (375 grams) powdered sugar, sifted; 1 1/2 tablespoons light corn syrup (or golden syrup); 1/2 teaspoon strawberry extract; 1 1/2 cups (30 grams) freeze-dried strawberries; 1/4 to 1/2 cup hot water

Ingredients

1/2 cup warm water (about 90 – 95°F)

1 teaspoon finely grated lemon zest

1/2 teaspoon vanilla extract

2 1/4 teaspoons (1 packet) instant yeast

4 large egg yolks

1/3 cup (65 grams) granulated sugar

2 1/2 cups plus 2 tablespoons (335 grams) all-purpose flour

1/4 teaspoon fine sea salt

4 tablespoons (57 grams) unsalted butter, at room temperature

1/4 cup heavy cream, at room temperature

3 cups (375 grams) powdered sugar, sifted

1 1/2 tablespoons light corn syrup (or golden syrup)

1/2 teaspoon strawberry extract

1 1/2 cups (30 grams) freeze-dried strawberries

1/4 to 1/2 cup hot water

Instructions

Step 1: In the bowl of a stand mixer, whisk together the warm water, lemon zest, vanilla extract, yeast, egg yolks, and granulated sugar until combined.

Step 2: Gradually add the flour and salt, stirring until absorbed.

Step 3: Attach the dough hook to the mixer. Add the unsalted butter and heavy cream, then knead on medium speed for 6 to 8 minutes until a smooth, sticky dough forms. Avoid adding extra flour as the dough will become less sticky while rising.

Step 4: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 2 hours.

Step 5: Roll the dough out on a floured surface to just over 1/2-inch thickness. Use a flour-dusted doughnut cutter to cut out about 12 doughnuts. Reroll scraps as needed.

Step 6: Place doughnuts on parchment-lined baking sheets, spacing a few inches apart. Cover and let rise until puffy, about 30 to 45 minutes.

Step 7: Preheat your oven to 350°F (175°C). Bake the doughnuts for 10 to 12 minutes, or until lightly golden and puffed.

Step 8: While doughnuts bake, prepare the glaze by whisking powdered sugar, light corn syrup, strawberry extract, freeze-dried strawberries, and hot water together in a bowl until smooth and thick but pourable.

Step 9: Dip each warm doughnut into the glaze, coating evenly. Place glazed doughnuts on a wire rack set over a lined sheet pan to catch drips. Let the glaze set for 30 minutes before serving.

Tips & Variations

To enhance the strawberry flavor, gently pulse freeze-dried strawberries in a food processor before adding to the glaze.

If you don’t have a doughnut cutter, use two round cutters of different sizes to create doughnut shapes.

For a dairy-free version, substitute butter and cream with plant-based alternatives.

FAQs

Can I make these doughnuts ahead of time?

It’s best to serve these doughnuts the day they are baked for optimal freshness and texture. You can store leftover doughnuts for a couple of days, but the quality diminishes over time.

Can I freeze the doughnut dough?

Yes, you can freeze the dough before the final rise. Shape it into a ball, wrap tightly, and freeze for up to one month. Thaw overnight in the refrigerator, then proceed with rolling, cutting, and rising before baking.