Strawberry Crunch Donuts

Strawberry Crunch Donuts are the ultimate bakery-style treat you can make right in your own kitchen. These soft, fluffy yeast-raised donuts are dipped in a vibrant strawberry glaze, filled with sweet cherry-strawberry jam, and topped with strawberry crunch crumbles, a swirl of drizzle, sprinkles, and optional whipped cream or a maraschino cherry. Every bite is an indulgent mix of textures and fruity flavors—a dreamy dessert or brunch centerpiece.

Why You’ll Love This Recipe

These donuts are an irresistible fusion of nostalgic strawberry shortcake and classic yeast donuts. With their soft, airy texture and bold strawberry flavor, they’re both fun to make and stunning to serve. The strawberry glaze and crunch topping add vibrant color and sweetness, while the cherry-strawberry center creates a delightful surprise. Whether for a weekend baking project, special brunch, or themed celebration, these donuts will impress everyone at the table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the donuts:

• Active dry yeast
• Warm milk (110°F)
• Granulated sugar
• Egg
• Unsalted butter, melted
• All-purpose flour
• Salt
• Vegetable oil (for frying)

For the glaze:

• Powdered sugar
• Strawberry purée or strawberry milk
• Vanilla extract
• Pink food coloring (optional)

For topping:

• Strawberry jam or compote (for center)
• Chopped freeze-dried strawberries or strawberry shortcake crumbles
• Red or pink sprinkles
• Whipped cream or crushed cereal (optional)
• Maraschino cherries with stems (optional, for garnish)

Directions

1. In a bowl, combine the warm milk, active dry yeast, and sugar. Let the mixture sit for 5–10 minutes until it becomes foamy.
2. Stir in the egg and melted butter. Gradually mix in the flour and salt until a soft dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
4. Transfer the dough to a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
5. Roll out the risen dough to about 1/2-inch thickness. Cut out donut rounds using a cutter, then cover and let rise again for 30 minutes.
6. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the donuts for 1–2 minutes per side, until golden and cooked through. Drain on paper towels and let cool completely.
7. Prepare the glaze by whisking together the powdered sugar, strawberry purée or milk, vanilla extract, and pink food coloring (if using) until smooth.
8. Dip each cooled donut into the glaze and place on a wire rack to set.
9. Spoon a small amount of strawberry jam or compote into the center of each donut.
10. Top with strawberry crunch crumbles, sprinkles, and, if desired, whipped cream or a maraschino cherry for garnish.

Servings and timing

Servings: 6 donuts
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours
Calories: 310 kcal per donut

Variations

• Stuffed Version: Fill the donuts with the jam using a piping bag instead of spooning it on top.
• Chocolate Drizzle: Add a drizzle of melted white or dark chocolate for an extra flavor dimension.
• Alternate Fillings: Use lemon curd, raspberry jam, or Nutella for a twist.
• Mini Donuts: Cut smaller rounds and reduce frying time for bite-sized versions.
• Baked Option: Bake the donuts at 350°F (175°C) for 12–15 minutes if you prefer a lighter version.

Storage/Reheating

Store the donuts in an airtight container at room temperature for up to 2 days. To maintain freshness, avoid refrigerating. For best texture, warm them slightly in the microwave for 10–15 seconds before serving. Donuts are best enjoyed the same day they are made, especially after glazing and topping.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Let it come to room temperature before rolling and cutting.

Can I bake these instead of frying?

Yes, baked donuts are an option. They’ll have a slightly different texture, but you can bake them at 350°F (175°C) for 12–15 minutes until lightly golden.

How do I keep the glaze from getting too runny?

Add the strawberry purée or milk gradually until you reach a thick, pourable consistency. If too thin, add more powdered sugar.

What’s the best way to get the strawberry crunch topping?

Use crushed freeze-dried strawberries or store-bought strawberry shortcake crumbles for the perfect crunch and color.

Can I use store-bought donuts?

Yes, if short on time, buy plain yeast donuts and decorate with the glaze, filling, and toppings for a quick shortcut.

Can I make these donuts vegan?

With some modifications—use plant-based milk, vegan butter, and an egg substitute like flaxseed meal—the recipe can be adapted for a vegan diet.

How do I prevent the donuts from getting greasy?

Ensure the oil is at the correct temperature (350°F/175°C). Overheated or underheated oil can cause greasy or undercooked donuts.

What can I substitute for strawberry milk?

Strawberry purée made from blended fresh or frozen strawberries is a flavorful alternative.

Can I freeze the donuts?

It’s best to freeze them before glazing. Allow to cool completely, freeze in a single layer, then thaw and decorate when ready.

Are these donuts good for parties?

Absolutely. Their color, flavor, and customizable toppings make them ideal for brunches, birthdays, and themed celebrations.

Conclusion

Strawberry Crunch Donuts bring together everything you love about bakery confections—light, airy texture, bold strawberry flavor, creamy filling, and crunchy topping. These homemade treats are visually stunning, delightfully sweet, and endlessly customizable. Whether you’re celebrating a special occasion or treating yourself, these donuts promise a delicious and fun experience from the first bite to the last.

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