Soft, fluffy, and filled with sweet strawberry goodness, these donuts are the perfect homemade treat. I love how the tender dough pairs with the fruity center — every bite feels like a little taste of summer.
Why You’ll Love This Recipe
I like that these donuts are simple to make and taste just like the ones from a bakery. The golden exterior, the soft inside, and the burst of strawberry filling make them irresistible. The smell of freshly fried donuts with strawberries filling the kitchen is enough to make anyone smile.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
2 ¼ teaspoons active dry yeast (1 packet)
¾ cup warm milk (about 110°F / 43°C)
2 egg yolks
3 tablespoons unsalted butter, softened
Oil for frying (about 3 cups)
1 cup strawberry jam or strawberry filling
Powdered sugar for dusting (optional)
Directions
In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy.
In a large bowl, mix the flour, sugar, and salt.
Add the egg yolks, softened butter, and yeast mixture to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it, and let it rise for about 1 hour or until doubled in size.
Once risen, punch down the dough and roll it out to about ½ inch thickness. Cut into rounds with a 3-inch cutter or glass.
Arrange the donuts on a baking tray lined with parchment paper, cover lightly, and let them rise again for 30–40 minutes.
Heat oil in a deep pot to 350°F (175°C). Fry the donuts in batches for about 1–2 minutes on each side until golden brown.
Remove and drain on paper towels to remove excess oil.
Fill a piping bag with strawberry jam or filling. Insert the tip into each donut and gently squeeze until filled.
Dust with powdered sugar before serving.
Servings And Timing
This recipe makes about 12 donuts. Prep time: 20 minutes Rise time: 1 hour 30 minutes Cook time: 15 minutes Total time: About 2 hours
Variations
Replace the strawberry jam with raspberry, blueberry, or apricot jam for different flavors.
Add a teaspoon of vanilla extract or lemon zest to the dough for a subtle aroma.
Use a pastry cream or chocolate filling for a richer version.
Bake instead of frying for a lighter treat — bake at 375°F (190°C) for about 10–12 minutes until golden.
Storage/Reheating
I store leftover donuts in an airtight container at room temperature for up to 1 day. When filled with cream or cheese, I keep them in the fridge. To reheat, I place them in a 300°F (150°C) oven for about 5–7 minutes until warm. I avoid microwaving because it can make the donuts soft and soggy.
FAQs
How do I know if the oil is ready for frying?
I test it by dropping a small piece of dough into the oil. If it sizzles and rises to the top within a few seconds, the temperature is right.
Can I make the dough ahead of time?
Yes, I sometimes refrigerate the dough after the first rise. When ready to fry, I let it rest until it returns to room temperature before shaping.
What’s the best way to fill the donuts?
I use a piping bag with a narrow nozzle. It lets me fill the donuts neatly through the side without breaking them.
Can I use fresh strawberries for the filling?
Yes. I cook chopped strawberries with a little sugar over medium heat until thickened, then cool them before using as filling.
How do I make them extra fluffy?
I make sure the yeast is active and the dough is given enough time to rise fully before frying.
Conclusion
These strawberry filled donuts are one of my favorite desserts to make at home. I love how soft and flavorful they turn out, with the perfect balance of sweetness and fruitiness. Whether I make them for breakfast, a snack, or a special treat, they never last long once they hit the table.
