Pillowy soft, covered with a fresh strawberry glaze and a touch of chocolate – these Chocolate Strawberry Doughnuts are the just the treat to fry up for a special occasion or Sunday morning treat.
Today is a special day at the Little Red Kitchen – 5 years ago I hit publish on my very first blog post. If I knew back then what I was getting into today I wouldn’t change a thing. Other than the really big, obvious things (quitting my job and doing this full time and vastly improving my photography), not much has really changed since that first year.
Do my recipes go viral? Do I have millions and millions of visitors each year? No.
Does it upset me? Not really.
For sure most dream of going big or having those few recipes plastered all over pinterest but I’ve always been a more behind the scenes person, than one who takes center stage. I think my unused music degree is a testament to not wanting to be in the spotlight.
I’m okay with the status quo because it means staying true to my vision and my passion about food. To make recipes with the best ingredients, that are in season, that are fresh and delicious and you can enjoy at home. Some of these recipes will be those healthy-ish, easy weeknight meals and other times. . .well we always need something sweet in our life.
Now since I always think celebrations should include some dessert or another I made you doughnuts!
Not those fake baked doughnuts though. Real, delicious, deep fried in oil brioche doughnuts!
Oh yes, that’s right I fried. Me! Who hates frying!
I admit, I hate it a little yes now that I own a deep fryer but it’s still not my favorite way to cook at home. For doughnuts though – totally worth it.
I’m not going to lie, these take some time and some work but you are left with pillowy soft, fried bits of dough that make it impossible just to eat one.
I pretty much suggest inviting all your friends over when you make these because you’ll have enough for a party. While they do keep for a few days, doughnuts are always best fresh.
Of course since it is strawberry season, I couldn’t resist my favorite summer combination of chocolate and strawberry (and let’s not forget those sprinkles, it is a party!!).
In a small bowl combine the warm milk with the 2 teaspoons of sugar and pour over the yeast. Let sit for about 5 minutes until the yeast starts to bubble and activate.
In the bowl of your stand mixer, with the dough hook attached add the flour, salt and cane sugar. Pour in the milk and begin to mix on medium speed. Once the milk is combined, add the eggs one at a time.
When the dough starts to pull away from the sides, increase the speed slightly and start beating in the butter 1 tablespoon at a time. Make sure not to add the next tablespoon until the previous one has been mostly incorporated.
Increase the speed to high and knead the dough for 3-5 minutes. The dough should slap against the sides of the bowl.
Remove the dough from the machine and knead very gently on a lightly floured surface for about a minute.
Transfer to an oiled mixing bowl and cover with plastic wrap. At this point you can let the dough rise in the refrigerator overnight or stand in a warm but not drafty spot for an hour or two or until the dough has doubled in size. If rising overnight, let the dough come to room temperature before continuing on.
Once the dough has doubled in size, turn out onto a floured work surface and roll out until it is about 1/4 - 1/2 inch thick and using a doughnut cutter cut out rounds, transferring to a parchment lined baking sheet. Re-roll the scraps once to cut out again and then roll the extra dough in your hands to make doughnut holes.
Cover the doughnuts with plastic wrap and let rise for 30 minutes.
During that time heat your deep fryer or if using a cast iron skillet fill at least 2 inches deep with oil and begin to heat until it reaches 370 degrees.
Fry the doughnuts 3-4 at a time depending on the size of your pan/deep fryer, 1 minute per side.
Transfer to a paper towel lined baking sheet to drain.
Let the oil come back to temperature before you fry up each additional batch. Let the doughnuts cool completely before glazing.
To make the glaze, in a small saucepan combine the strawberries, sugar and vanilla and bring to a simmer. Cook until the strawberries have softened and have the consistency of a compote (about 5-6 minutes). Let cool slightly and transfer to your food processor with the confectioners sugar and pulse until the strawberries are smooth. Depending on the thickness, you may want to add a little more confectioners sugar to thicken up the glaze.
To make the chocolate glaze: In a small bowl add the chocolate, confectioners sugar, vanilla and salt. Heat the heavy cream in a small saucepan until it comes to a simmer. Pour over the chocolate, let sit for 1-2 minutes and then stir until smooth. Let cool completely before using.
To glaze the doughnuts, dip half the doughnuts in the strawberry glaze and using a spoon or a whisk drizzle the chocolate over the top.