Description
Fluffy, homemade donut rolls filled with sweet strawberry filling and topped with a delicious glaze. A perfect treat for breakfast, brunch, or dessert!
Ingredients
Scale
- 3 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup milk, warmed to 110-115°F (43-46°C)
- 1/4 cup unsalted butter, melted
- 1 large egg, lightly beaten
- 1 pound fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup milk, or more as needed
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: Red food coloring for a pink glaze
- Vegetable oil, for frying (about 6-8 cups)
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet and Dry Ingredients: Add the melted butter and beaten egg to the yeast mixture. Whisk to combine. In a separate large bowl, whisk together the flour and salt.
- Form the Dough: Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Make the Strawberry Filling: In a medium saucepan, combine the chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the strawberries release their juices and the mixture thickens (5-7 minutes). Remove from heat and stir in the vanilla extract. Let the filling cool completely.
- Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
- Roll Out the Dough: Turn the dough out onto a lightly floured surface. Roll it out into a large rectangle, about 1/4 inch thick.
- Spread the Filling: Evenly spread the cooled strawberry filling over the rolled-out dough, leaving a small border along one long edge.
- Roll Up the Dough: Starting from the opposite long edge, tightly roll up the dough into a log.
- Cut into Rolls: Using a sharp knife or unflavored dental floss, cut the log into 1-inch thick slices.
- Second Rise: Place the donut rolls on a baking sheet lined with parchment paper, leaving some space between each roll. Cover loosely with plastic wrap or a clean kitchen towel. Let them rise for another 30-45 minutes, or until slightly puffed.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C).
- Fry the Rolls: Carefully place a few donut rolls into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Drain the Rolls: Use a slotted spoon or spider to remove the donut rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency. Add food coloring if desired.
- Glaze the Rolls: While the donut rolls are still warm (but not too hot), dip them into the glaze, coating them evenly.
- Let the Glaze Set: Place the glazed donut rolls back on the wire rack and let the glaze set for a few minutes before serving.
- Serve and Enjoy: Serve the strawberry donut rolls warm and enjoy!
Notes
- Make sure your yeast is active. If it doesn’t foam in the first step, use a fresh packet.
- Don’t add too much flour when kneading, as this can make the donuts tough.
- Cool the strawberry filling completely before using to prevent it from melting the dough.
- Maintain the correct oil temperature for even cooking and golden brown donuts.
- Donut rolls are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 20 minutes