Makes 16 doughnuts
*Dough for Yeast-Raised Doughnuts made through the first rise (see additional recipe below).
- 1 pint Driscoll's Organic strawberries (or fresh from your favorite farmer's market), hulled and thinly sliced
- 2 tablespoons granulated sugar, plus 1 teaspoon
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- Powdered sugar for dusting
- Gently punch the dough down. Lightly flour a work surface and a baking sheet. Using a rolling pin, roll the dough into a ½-inch thick round. Using a 2½-inch biscuit cutter dipped in flour, cut out rounds of dough, dipping the cutter in flour before each cut to prevent sticking.
- Transfer the doughnuts to a lightly floured baking sheet, cover with a dry clean kitchen towel, and let rise in a warm place for 45 minutes.
- Heat the oil in a cast-iron Dutch oven or skillet over medium-high heat to 375° F on a candy or deep-fat thermometer. Place a grid-patterned wire rack on a baking sheet or line the pan with two layers of paper towels.
- Using a slotted spoon or a skimmer, drop the doughnuts into the hot oil in batches, being careful not to crowd the pan. Fry for 1 to 2 minutes, then flip and fry for another 1 to 2 minutes, or until the doughnuts are puffed, golden brown, and cooked through. Break open a "test doughnut" from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.
- Using a slotted spoon or a skimmer, transfer the doughnuts to the wire rack or paper towels to drain. Let cool.
- In a medium bowl, toss the strawberries with the 2 tablespoons sugar and let stand for 5 minutes, stirring occasionally, until the sugar is dissolved.
- In a deep medium bowl, using a whisk or a hand-held electric mixer, beat the cream until thickened. Add the 1-teaspoon sugar and the vanilla extract and continue beating until soft peaks form. Spoon into a pastry bag fitted with a ½-inch star tip.
- Slice each doughnut horizontally, cutting about three-quarters of the way through. Gently pry open the doughnut and tuck in a layer of strawberries. Pipe in a thick ribbon of whipped cream. Repeat with the remaining doughnuts. Dust the doughnuts with powdered sugar and serve immediately.
Makes 12 doughnuts and 12 doughnut holes
- ¾ cup warm milk (110° F to 115°F)
- 1 package (2¼ teaspoons) active dry yeast
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 to 3½ cups unbleached all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 5 tablespoons unsalted butter, softened
- Vegetable oil for deep-frying
- Pour the warm milk into the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the milk and let stand for 5 minutes, then stir to dissolve the yeast.
- Add the eggs and vanilla to the yeast mixture and beat on low speed for 1 minute.
- In a medium bowl, combine 3 cups of the flour, the sugar, and salt. Stir with a whisk to blend. Add to the yeast mixture gradually and mix on low speed for 4 minutes, or until the dough begins to clear the sides of the mixer and form a ropy ball of dough around the hook.
- With the machine running, add the butter, 1 tablespoon at a time, letting each piece be absorbed by the dough before adding the next. Continue mixing for 3 to 4 more minutes, adding the remaining ½ cup flour a little at a time as needed to make a soft dough.
- Lightly oil a large bowl. Place the dough in the bowl and turn the dough to oil it. Cover with a damp clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1½ to 2 hours or until doubled in bulk.
Strawberry and Cream Doughnuts from "World of Doughnuts" by Stephanie Rosenbaum
Food writer and author Stephanie Rosenbaum's book, "World of Doughnuts," is available at www.amazon.com.
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