Make the dough

• Mix the bread flour, sugar, instant yeast and salt in a mixing bowl.
• Add the lukewarm milk and beaten egg, then knead until a smooth dough forms.
• Work in the softened butter and knead until the dough is elastic and pulls away from the bowl.

Let the dough rise

• Cover the bowl and leave the dough in a warm place until doubled in size.

Cook the strawberry compote

• Simmer the chopped strawberries with the sugar and lemon juice until they break down.
• Stir in the cornstarch and cook until the compote thickens.
• Cool completely.

Whip the vanilla cream

• Whip the cold heavy cream with the powdered sugar and vanilla extract to stiff peaks.
• Chill until needed.

Shape and fry the doughnuts

• Roll the dough out and cut out rounds with a cookie cutter.
• Let the rounds proof until puffy.
• Fry in the hot oil until golden on both sides, then drain on a cooling rack.

Fill the doughnuts

• Make a small hole in each doughnut.
• Pipe in the strawberry compote, then the vanilla cream.

Glaze and decorate

• Melt the white chocolate and tint it pink with the food coloring.
• Dip the top of each doughnut in the pink glaze and let it set.
• Beat the softened butter with the powdered sugar and strawberry puree, then pipe a strawberry rose on each doughnut.
• Finish with a piece of fresh strawberry.