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Strawberry Cream Doughnut with Pink White Chocolate Glaze
Dessert

Strawberry Cream Doughnut with Pink White Chocolate Glaze

3 hServes 8Nutri-Score E€€€
from @thedonutdaddy12 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • bread flourGrains400 g
  • whole milk (lukewarm)Dairy200 ml
  • sugarPantry50 g
  • instant yeastPantry7 g
  • egg (beaten)Dairy1 piece
  • butter (softened)Dairy60 g
  • saltSpices5 g
  • sunflower oil (for deep frying)Pantry1 litre
  • strawberries (hulled, half for the compote, half for decoration)Produce300 g
  • sugar (for the compote)Pantry60 g
  • lemon juiceProduce15 ml
  • cornstarchPantry10 g
  • heavy cream (very cold)Dairy300 ml
  • powdered sugarPantry40 g
  • vanilla extractPantry10 ml
  • white chocolate (chopped)Pantry250 g
  • pink food coloringOther2 ml
  • butter (softened, for the buttercream)Dairy60 g
  • powdered sugar (for the buttercream)Pantry120 g
  • strawberry puree (reduced)Produce30 g

per serving

Nutrition

504kcal

Carbs
60 g
Proteins
7 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Stand mixer
  • Rolling pin
  • Cookie cutter
  • Deep fryer
  • Saucepan
  • Piping bag
  • Cooling rack
  • Kitchen thermometer

step by step

Method

  1. 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.
    Step 1

  2. Let the dough rise

    • Cover the bowl and leave the dough in a warm place until doubled in size.
    Step 2

  3. 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.
    Step 3

  4. Whip the vanilla cream

    • Whip the cold heavy cream with the powdered sugar and vanilla extract to stiff peaks.
    • Chill until needed.
    Step 4

  5. 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.
    Step 5

  6. Fill the doughnuts

    • Make a small hole in each doughnut.
    • Pipe in the strawberry compote, then the vanilla cream.
    Step 6

  7. 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.
    Step 7
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