Mother’s Day Strawberry Heart Donuts
Make these deliciously puffy strawberry heart donuts! Fill them, glaze them, or just leave them plain, you cant go wrong!
For the donuts:
- 1 1/2 cups warm water- not boiling
- 5 tsp instant yeast (or 2 envelopes rapid rise or active yeast)
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/3 cup vegetable oil plus more for frying
- 5 1/2 cups all purpose flour
- 1 teaspoon baking powder ( just do it, I think it adds fluffiness)
- 2 tsp kosher salt
For the strawberry mousse via Dessert For Two:
- 1/2 cup high quality strawberry jam
- 1/4 teaspoon kosher salt
- 1/3 cup sour cream
- 3 ounces cream cheese
- 1/3 cup heavy cream
For the strawberry glaze:
- 1 cup confectioners sugar
- 1/2 cup freeze dried strawberries, crushed
- 2–3 teaspoons milk or water
- In a large mixing bowl or stand mixer, mix the warm water with the yeast and leave to sit until it froths, about 10 minutes.
- Add sugar, vanilla, eggs, and oil to the bowl and mix until well combined.
- Add flour, baking powder, and salt, and knead or mix on medium for 5 minutes until a soft, non sticky dough forms. You will know the dough is ready when it separates easily from the bowl, or when it stops sticking to your rolling surface. Add in more flour by a 1/4 cup if you need to while mixing if the dough is too sticky.
- Grease or spray a large bowl with pam and place dough inside to rise for 1 hour.
- Remove the dough from the bowl onto a lightly floured surface. Punch it down and roll it out into a rectangle- 3/4 of an inch in thickness.
- Using a 2-3 inch heart cookie cutter, cut out hearts and set aside on a parchment paper lined cookie sheet. Gather scraps and repeat.
- Let the hearts rise for another 45 mins to an hour.
- Fill a deep fryer or a large stock pot with vegetable oil, about 3-4 inches high.
- Heat your oil to 350°. If you don’t have a thermometer, a good way to tell if your oil is ready for frying is to heat it on medium for a few minutes. Then using a wooden spoon, stick the handle into the oil, if it starts to bubble around the handle, then you know your oil is ready. You can also take a small piece of dough and do a test.
- When the oil is ready, fry the donuts for 1-2 mins on each side or until golden brown.
- Remove donuts from oil, and drain on paper towels to remove excess oil.
Next make the filling:
- In a small blender or food processor combine the jam, salt, sour cream, and cream cheese.
- Blend until smooth.
- In a mixer bowl fitted with the whisk attachment, whip the cream until stiff peaks form.
- Fold the cream into the strawberry mixture and place in the fridge to firm up for a few minutes.
Meanwhile make the glaze:
- In a small bowl combine all the ingredients and mix until a runny glaze forms.
- If the glaze is too thick, add 1/2 teaspoon liquid until you get the desired consistency. If it is too runny, add 1 tablespoon of confectioners at a time till its thickened.
- Fill a piping bag or small ziplock bag with the mousse and snip off a little piece of the corner.
- Push a hole through the top middle part of the heart donut using a straw, or a piping tip if you have it.
- Squeeze some filling into the donut, dip in the glaze, and set aside.
- Repeat with all donuts, or leave them plain. They are delicious either way!