Strawberries and cream doughnuts
recipe

Enjoyable Strawberries and cream doughnuts Recipe

Oozing with strawberry sauce, these easy-to-make doughnuts give classic strawberries and cream a sweet twist that will be loved by young and old.
Strawberries and cream doughnuts
Prep Time : 2:25 | Cook Time : 0:25 | Total Time : 2:50 | Serving : 12 person.

Ingredients

  • 3 teaspoons dried yeast

  • 1/4 cup warm water

  • 80g butter, chopped

  • 1 cup milk

  • 1/2 teaspoon salt

  • 3 cups plain flour

  • 1/4 cup caster sugar

  • Canola oil, for deep-frying

  • 1/2 cup caster sugar

  • 3/4 cup thickened cream, whipped

  • Halved strawberries, to serve

Strawberry sauce

  • 250g strawberries, hulled, finely chopped

  • 1/4 cup caster sugar

  • 1 tablespoon lemon juice

  • 3 teaspoons cornflour

Method

  • Step 1

    Whisk yeast and water in a small bowl until yeast dissolves. Set aside.

  • Step 2

    Place butter and milk in a small saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until butter melts. Remove from heat. Stand for 10 minutes to cool slightly.

  • Step 3

    Combine salt, flour and sugar in a large bowl. Make a well. Add yeast and butter mixtures. Stir until a soft, sticky dough forms. Knead for 2 minutes or until just smooth.

  • Step 4

    Place in a large greased bowl. Cover with lightly greased plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.

  • Step 5

    Meanwhile, make Strawberry sauce: Place strawberries and sugar in a small saucepan over low heat. Cook, stirring, for 3 minutes or until sugar has dissolved. Cover. Bring to the boil. Simmer for 5 minutes or until mixture has thickened slightly and strawberries are starting to break down. Stir in lemon juice. Place cornflour in a small bowl. Add 3 teaspoons water. Stir until smooth. Add cornflour mixture to strawberry mixture. Cook, stirring, for 1 minute or until mixture boils and thickens. Remove from heat. Using the back of a spoon, push strawberry mixture through a fine sieve set over a small jug. Discard solids. Set aside to cool.

  • Step 6

    Punch down dough. Turn onto a lightly floured surface. Gently knead for 30 seconds or until just smooth. Using a lightly floured rolling pin, roll out dough until 1cm thick. Using a lightly floured 8.5cm round cutter, cut out 12 rounds, re-rolling dough when necessary. Place rounds on 2 baking paper-lined trays. Stand for 15 minutes.

  • Step 7

    Pour enough oil into a large saucepan to reach 5cm up side of pan. Heat over high heat until oil is hot (see note). Reduce heat to medium-low. Cook doughnuts, in 3 batches, for 2 minutes each side or until golden. Using a slotted spoon, transfer to a tray lined with paper towel to drain for 10 seconds.

  • Step 8

    Place sugar in a shallow bowl. Toss warm doughnuts in sugar to coat all over. Transfer to a wire rack set over a baking tray to cool.

  • Step 9

    Place sauce in a piping bag fitted with a 1cm plain round nozzle. Push nozzle into the side of 1 doughnut. Squeeze a little sauce into doughnut. Repeat with remaining doughnuts. Place whipped cream in a piping bag fitted with a 1cm plain round nozzle. Pipe a little cream into doughnut. Repeat with remaining doughnuts. Serve with extra strawberries.

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