Strawberry Cream Filled Doughnuts (Printable)
Golden fried doughnuts filled with fresh strawberry cream and mascarpone
# What you'll need:
→ For the Doughnuts
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, softened
08 - Vegetable oil, for frying
→ For the Strawberry Cream Filling
09 - 1 cup fresh strawberries, hulled and diced
10 - 2 tbsp granulated sugar
11 - 1 tsp lemon juice
12 - 3/4 cup heavy cream, chilled
13 - 1/3 cup powdered sugar
14 - 1/2 tsp vanilla extract
15 - 1/2 cup mascarpone cheese, chilled
→ For Finishing
16 - 1/2 cup granulated sugar, for coating
# Directions:
01 - Whisk together flour, granulated sugar, yeast, and salt in a large bowl until thoroughly combined.
02 - Add lukewarm milk, room temperature eggs, and softened butter to the flour mixture. Mix until a sticky, shaggy dough forms.
03 - Knead dough on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6–7 minutes on medium speed.
04 - Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm place until doubled in size, approximately 1–1.5 hours.
05 - Punch down risen dough and roll out to 1/2-inch thickness. Cut out 3-inch rounds using a doughnut cutter or round cookie cutter.
06 - Arrange dough rounds on a parchment-lined baking sheet, cover loosely, and let rise for 30–40 minutes until puffy.
07 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F, maintaining temperature throughout frying.
08 - Fry doughnuts in batches for 1–2 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
09 - Roll warm doughnuts in granulated sugar while slightly warm to ensure even coating. Allow to cool completely before filling.
10 - Combine diced strawberries, 2 tablespoons sugar, and lemon juice in a saucepan. Cook over medium heat for 3–4 minutes until soft and juicy. Mash lightly with a fork and cool completely.
11 - Whip chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in mascarpone cheese and cooled strawberry mixture until smooth and well incorporated.
12 - Transfer filling to a piping bag fitted with a round tip. Cut a small slit in the side of each cooled doughnut and pipe strawberry cream generously into the center.
# Expert Suggestions:
01 -
- The combination of fluffy fried dough and fresh strawberry cream feels like something from a fancy pastry case but comes together in your own kitchen
- These doughnuts have this magical way of disappearing whenever I make them for brunch guests
02 -
- Make sure the oil is properly at 350 degrees F or the doughnuts will either be greasy or burn before cooking through
- The doughnuts must cool completely before filling or the cream will melt and make a mess everywhere
03 -
- Add a drop of pink food coloring to the strawberry mixture for that classic bakery look
- Clean your kitchen counter and hands well with oil instead of flour to prevent sticking