Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

*makes Homer Simpson drooling noises*

-coughs- A great treat from !

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You want to make the dough for this a day in advance and it made a dozen doughnuts. At least the way I weighed them out. Ended up being about 43 grams per doughnut. You can make them larger, you'll just probably get 10 of them out of the dough then.



Ingredients

Dough

40g melted butter
40 granulated sugar
Half tsp salt
1 large egg
125 ml whole milk
1 tsp active dry yeast
280 g bread flour

Filling

Strawberries
1 tb lemon juice
1 Tb vanilla extract
2 cups heavy cream
1/4 cup granulated sugar for whipped cream
3 Tb for strawberries



powdered sugar for on top
oil for frying



Mix the wet ingredients in a bowl + yeast and let sit in a bowl for around 20 minutes. After that time mix in the flour and salt into a shaggy dough. Let sit on the counter, covered, for 2 hours. Every half an hour uncover the dough, wet one hand, take the dough on one side and stretch it out, not taring the dough, folding it over the top of itself. Rotate the dough 90 degrees and keep doing this until you complete at least one rotation. If you are able to, work the dough until you have the folded parts moved to the bottom and the dough worked into a tight ball. After the 2 hours place the dough into the fridge, covered, overnight.

When you're ready to use the dough either put some parchment paper on a tray or your counter and sprinkle with some flour. Weigh out your dough for your doughnuts. Work your weighed bits into balls, you may need a little flour for your hands. Pinching any loose bits onto one side, so there is no seam. Sit the ball on the counter and roll it around slightly, seam side down, to make sure it's all sealed. Place onto the parchment paper, spacing them out to let them rise. Then cover with cling wrap and let rise for an hour and a half.

After that either get a steel pot or wok and put a few inches of oil in it, I used vegetable oil for it. Try to get the oil to 338F. Mine kept sitting closer to 350 or so. If yours is the lower temp, you will probably have to cook them longer. My pot was large enough I could cook two at a time. Once it's up to temp, you will probably have to mess with the settings on your stove top so it doesn't get way too hot. At this point carefully put your doughnuts in. Like I said, since my temp ended up being higher, I cooked it less. So I cooked mine for a minute and a half on each side. I used forks to flip them over when one side was done. Then, moved them to a drying rack. Make sure they are fully cook before you start to assemble them.

Make the strawberries first so they can sit a little. Use as many as you'd like, I think I used around 10 or so. I sliced them up in fairly thin slices and put them in a bowl. Add the lemon, sugar and a very small pinch of salt. Stir it up and let it sit for a few minutes.

You can do the whipped cream by hand, but it will be much easier with a stand mixer or even a hand mixer. Start on low speed with the heavy cream and ramp it us as it begins to thicken. When it is about done, should have stiff peaks and if hold the bowl over your head it will not fall out. When it's about done, sprinkle in the sugar and vanilla. Lightly mix in and it should be done. *Remember, don't whip your cream too much or you'll end up with butter*

Make sure the doughnuts are completely cooled before your assemble them. Cut the doughnuts in half, I still left a little bit of it in tact. Put some of the whipped cream down and spoon some of the strawberry on top. Close it up and sprinkle some of the powdered sugar on top. Kep on the other hand just cut them fully on half and made two out of one.

Enjoy.