This recipe is for a truly decadent and delightful dessert: light, fluffy fried donuts, perfectly golden and crispy on the outside, and incredibly soft and airy on the inside. What elevates these classic donuts to a new level is the luxurious filling of freshly whipped cream and ripe, juicy strawberries. The combination of the warm, sugary donut, the cool and airy cream, and the slight tartness of the strawberries is a match made in heaven. This dessert is perfect for a special occasion, a celebratory brunch, or a weekend treat. The process of making these donuts is a labor of love, but the result is well worth the effort. The images provided show the key steps: from frying the raw dough to a perfect golden brown, to the final assembly of the filled and dusted masterpieces.
The first image series shows the donuts being fried in hot oil, transitioning from pale, raw dough to a beautiful, golden-brown finish. This is a crucial step that gives the donuts their signature texture. The second image is a stunning close-up of the final product, with the donuts sliced open and generously filled with the contrasting red strawberries and white whipped cream. A dusting of powdered sugar on top adds a final, elegant touch and a layer of sweetness. These donuts are not your average baked goods; they are a rich, satisfying, and visually appealing dessert that is sure to impress. They are often referred to as “bomboloni” in Italian cuisine or simply cream-filled donuts, but the addition of fresh strawberries makes them truly special. The recipe details the steps for making the dough from scratch, frying the donuts to perfection, and preparing the simple yet elegant filling. This comprehensive guide ensures that even a novice baker can achieve professional-looking and tasting results. The soft texture of the donut, which almost melts in your mouth, is the perfect vessel for the creamy filling, making every bite a heavenly experience.
Ingredients:
For the Donut Dough:
- 2 ¼ teaspoons active dry yeast (one standard packet)
- ¼ cup warm water (105-115°F or 40-46°C)
- 1 cup warm milk (105-115°F or 40-46°C)
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3 ½ to 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 4 tablespoons unsalted butter, softened to room temperature
For Frying:
- 6-8 cups vegetable oil, canola oil, or shortening for frying
For the Whipped Cream and Strawberry Filling:
- 1 pint fresh strawberries
- 2 cups cold heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Finishing:
- Powdered sugar for dusting
Instructions:
Part 1: Making the Donut Dough
- Activate the Yeast: In a small bowl, combine the warm water and a pinch of the granulated sugar. Sprinkle the active dry yeast over the top and stir gently. Let it sit for 5-10 minutes, or until it becomes frothy and bubbly. This indicates the yeast is active.
- Combine Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, the remaining granulated sugar, the egg, and vanilla extract. Add the frothy yeast mixture and stir to combine.
- Add Dry Ingredients and Butter: Gradually add 3 ½ cups of the all-purpose flour and the salt to the wet mixture. If using a stand mixer, use the dough hook attachment. Mix on low speed until a shaggy dough forms. Then, add the softened butter and continue mixing on low-medium speed for about 8-10 minutes. If kneading by hand, mix until the dough comes together, then transfer to a floured surface and knead for 10-12 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. Add the remaining flour a little at a time if the dough is too sticky.
- First Rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size.
- Shape the Donuts: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough to about a ½-inch thickness. Use a 3-inch round cookie cutter to cut out the donut shapes. Place the cut-out donuts on a baking sheet lined with parchment paper, leaving a little space between each one.
- Second Rise: Cover the donuts loosely with plastic wrap or a kitchen towel and let them rise for another 30-45 minutes. They should look puffy and slightly larger.
Part 2: Frying the Donuts
- Prepare the Frying Oil: In a deep, heavy-bottomed pot or a Dutch oven, pour the vegetable oil to a depth of 2-3 inches. Heat the oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature; it is crucial for a perfectly cooked donut.
- Fry the Donuts: Carefully slide 2-3 donuts into the hot oil. Do not overcrowd the pot. Fry for 1-2 minutes on each side, or until they are a deep golden brown. The image shows the color you are aiming for.
- Drain and Cool: Using a slotted spoon or a spider skimmer, remove the fried donuts and place them on a wire rack lined with paper towels to drain excess oil. Let them cool completely before filling.
Part 3: Preparing the Filling and Assembly
- Prepare the Strawberries: Wash and hull the strawberries. Slice them into thin rounds or small pieces. Set aside.
- Whip the Cream: In a large, chilled mixing bowl, or the bowl of a stand mixer with a whisk attachment, pour the cold heavy whipping cream. Beat on medium-high speed until it begins to thicken. Gradually add the powdered sugar and vanilla extract. Continue to beat until stiff peaks form. Be careful not to overmix, or it will turn into butter.
- Assemble the Donuts: Once the donuts are completely cool, use a serrated knife to carefully slice each donut in half horizontally, almost like a hamburger bun.
- Fill and Garnish: Using a piping bag or a spoon, generously fill the bottom half of each donut with the whipped cream. Top the whipped cream with the sliced strawberries. Place the top half of the donut over the filling. Arrange them on a platter as shown in the image. For the final touch, use a sifter to dust the tops of all the donuts with powdered sugar. Serve immediately and enjoy the delightful combination of textures and flavors. These are best eaten the same day.