Description
These Strawberry Crunch Donuts are fluffy, bakery-style yeast donuts topped with creamy strawberry glaze, crunchy strawberry shortcake crumbles, and a jammy cherry-strawberry center. A fun and indulgent homemade treat perfect for brunch, parties, or Valentine’s Day.
Ingredients
For the donuts:
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2 1/4 teaspoons active dry yeast
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1/2 cup warm milk (110°F)
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2 tablespoons sugar
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1 egg
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1/4 cup unsalted butter, melted
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2 cups all-purpose flour
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1/2 teaspoon salt
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Vegetable oil, for frying
For the glaze:
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1 cup powdered sugar
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2 tablespoons strawberry puree or strawberry milk
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1/2 teaspoon vanilla extract
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A few drops pink food coloring (optional)
For topping:
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1/4 cup strawberry jam or compote (for center)
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2 tablespoons chopped freeze-dried strawberries or strawberry shortcake crumbles
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Red or pink sprinkles
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Whipped cream or crushed cereal (optional)
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Maraschino cherries with stems (optional, for garnish)
Instructions
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In a bowl, mix warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
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Stir in egg and melted butter. Gradually add flour and salt, kneading into a smooth dough.
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Cover and let rise for 1 hour or until doubled in size.
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Roll out dough to 1/2-inch thickness and cut into donut rounds. Let rise again for 30 minutes.
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Heat oil to 350°F (175°C) and fry donuts for 1–2 minutes per side until golden. Drain on paper towels and let cool.
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In a bowl, whisk together glaze ingredients until smooth. Dip each donut into glaze and let set.
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Add a spoonful of strawberry jam or compote to the center of each donut.
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Sprinkle with strawberry crunch crumbles and sprinkles. Top with optional whipped cream or maraschino cherry for extra flair.
Notes
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Use a piping bag for neatly filling the center with jam.
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Donuts are best enjoyed fresh but can be stored covered for 1–2 days.
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Freeze-dried strawberries create the perfect crunchy topping when crushed.
