Description
Delight in these soft and fluffy baked strawberry lemon doughnuts, featuring a tender yeasted dough infused with fresh lemon zest and vanilla, then topped with a luscious strawberry glaze made from freeze-dried strawberries and a hint of strawberry extract. These baked, not fried, doughnuts offer a lighter yet indulgent treat perfect for breakfast, brunch, or dessert.
Ingredients
Scale
Doughnuts
- 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
Strawberry Lemon Glaze
- 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
- Prepare the dough: In the bowl of a stand mixer, whisk together the warm water, lemon zest, vanilla extract, instant yeast, egg yolks, and granulated sugar until combined. Gradually add in the all-purpose flour and salt, stirring until fully absorbed.
- Knead the dough: 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 the dough becomes smooth and slightly sticky. Be careful not to add extra flour as the dough will become less sticky as it rises.
- First rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 2 hours or until it has doubled in size.
- Shape the doughnuts: Lightly flour a clean surface and roll the dough out to just over 1/2-inch thickness. Use a flour-dusted doughnut cutter to cut out approximately 12 doughnuts. Reroll scraps as needed. Place doughnuts on parchment-lined baking sheets, leaving space between them.
- Second rise: Cover the doughnuts and allow them to rise until puffy, about 30 to 45 minutes.
- Preheat oven and bake: Preheat your oven to 350°F (175°C). Bake the doughnuts for 10 to 12 minutes until they are lightly golden and puffed.
- Prepare the glaze: In a bowl, whisk together the sifted powdered sugar, light corn syrup, strawberry extract, and freeze-dried strawberries. Gradually add hot water, starting with 1/4 cup, to reach a smooth and thick but pourable glaze consistency.
- Glaze the doughnuts: Dip each baked doughnut into the strawberry glaze, allowing excess to drip off. Place glazed doughnuts on a wire rack set over a lined baking sheet to catch drips.
- Set and serve: Let the glazed doughnuts sit for about 30 minutes to set the glaze. Serve fresh the same day for best texture and flavor.
Notes
- Do not add extra flour during kneading as the dough will firm up as it rises.
- Freeze-dried strawberries add concentrated flavor without adding extra moisture to the glaze.
- Make sure the water used to activate yeast is warm, not hot, to ensure proper fermentation.
- Glaze thickness can be adjusted by adding more or less hot water depending on preference.
- Doughnuts are best enjoyed fresh the day they are made but can be stored in an airtight container for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: baked doughnuts, strawberry lemon doughnuts, yeast doughnuts, lemon zest, strawberry glaze, baked dessert
