Chocolate Covered Strawberry Donuts

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These donuts are smothered in a fresh strawberry glaze and then covered with chocolate ganache.

It’s time for another installment of my baking bucket list. In my first edition of the baking bucket list, I made these Maple Walnut Scones. This time it’s donuts! Traditional yeast donuts have haunted me forever and finally I made them!

Chocolate Covered Strawberry Donuts

Since Valentine’s Day is coming up, I figured I would make Chocolate Covered Strawberry Donuts. They begin with a fresh strawberry glaze and are then covered with chocolate ganache and some sprinkles; just for fun.

Chocolate Covered Strawberry Donuts

The idea of a yeasted donut has always intimidated me. Something about relying on a rise just doesn’t scream “make me!” when I am pondering a recipe. But as I challenge myself more and more, working with yeast has become easier to me. If you are able to stick your thumb in the dough, and it springs back at you, then you are done kneading it!

Perfect yeasted donut dough

I made these donuts a couple times. The first batch I totally botched half the donuts. They were more like “discs” than donuts.

Here is what went wrong. After the first rise, things were looking good. I rolled out the dough, cut the donuts and then laid them on a sheet pan for the second rise. After about 30 minutes on the counter, things seemed to be progressing slowly, so I put them in a warmed oven.

Wha-Wha. The added heat on the second rise did a number to my dough. It created air bubbles and softened the dough to a point where it was no longer pliable. Refer to above photo.

As soon as I picked them up, they would just wilt. So I threw them in the fryer anyway, and they didn’t do much. They fried up just fine, but they were so flat.

Now the 2nd tray (which I left on the counter, rather than putting in the warm oven) seemed to be just fine. They just about doubled in size and had a little bit of height to them. This is how they should look! See the difference?

So I made them all over again. Half a batch wasn’t acceptable for me. This time I left both trays on the counter and all was good again.

The recipe for these donuts is from King Arthur Flour Bakers Companion. This recipe calls for instant yeast. I am not familiar with the different varieties of yeast, so I had to Google it. I only had active dry yeast in my cupboard. Turns out you can use active dry yeast in place of instant yeast, you just need to skip the water. You dump the yeast right into the flour.

Chocolate Covered Strawberry Donuts

The rise time for these donuts isn’t too long, so you can start them early in the morning and be serving fresh, fried donuts for a late breakfast.

Speaking of frying, don’t be scared. You need about 2 bottles of vegetable oil and a candy thermometer. You can pick up a cheap thermometer at Target or on Amazon. It really helps to know the temperature of your oil whenever you are deep frying.

Chocolate Covered Strawberry Donuts

For these donuts, your oil should be between 345°F- 365°F. I found that I liked the donuts better when fried in the lower temperatures because they were lighter in color and didn’t overcook. To remove from oil, use a pair of metal tongs, tap off the excess oil and dry them on a wire rack. Wait for these to cool before you glaze them, otherwise it will melt right off.

Chocolate Covered Strawberry Donuts | beyondfrosting.com

For the glaze, I used fresh pureed strawberries, powdered sugar and bit of milk. Since the strawberries are “wet”, you will need to add more powdered sugar to your glaze to thicken it. I also used a little bit of vanilla extract to cut the sweetness of the powdered sugar.

Chocolate Covered Strawberry Donuts

I chose to dip my donuts in the glaze so I didn’t waste any. After the glaze hardened over slightly, I added the chocolate ganache. I love a good chocolate drizzle!

These donuts are best served the same day you make them. You can keep them overnight in an air tight container, but they are for sure not as good on the second day.

Chocolate Covered Strawberry Donuts

These donuts are soft and very fluffy. They remind me of an old fashioned glazed donut. I am *kinda* proud to have stood up to the daunting task of homemade fried donuts, and I hope to bring you more variations in the future!

Chocolate Covered Strawberry Donuts

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Chocolate Covered Strawberry Donuts- Baking Bucket List

  • Author: Julianne Bayer
  • Prep Time: 2 hours 30 mins
  • Cook Time: 15 mins
  • Total Time: 2 hours 45 minutes
  • Yield: 16-20 Donuts

Description

These donuts are smothered in a fresh strawberry glaze and then covered with chocolate ganache.

Ingredients

  • 3 C All-purpose flour
  • ½ tsp Salt
  • ¼ tsp Nutmeg
  • 2 ¼ tsp Active Dry Yeast (or Instant Yeast)
  • 1 Large Egg
  • 1 C Milk
  • 2 tbsp Unsalted butter, melted
  • ½ tsp Vanilla extract
  • Vegetable oil for frying
  • For the glaze
  • ½ C Strawberries, pureed
  • 23 C Powdered sugar
  • 2 tsp Vanilla extract
  • 24 tsp Milk or heavy cream
  • For the ganache
  • 8 oz Chocolate chips
  • 34 tbsp Heavy cream

Instructions

  1. In a large bowl, whisk together all dry ingredients: flour, salt, nutmeg and yeast.
  2. In a separate bowl, whisk egg and combine with milk, melted butter and vanilla extract.
  3. Slowly stir wet ingredients into dry ingredients and turn dry ingredients over with a wooden spoon, or your hands until a wet dough forms. Allow dough to rest for at least 5 minutes.
  4. Knead dough for 6-8 minutes either by hand or with a stand mixer until a soft dough forms. Knead on a lightly floured surface. You should be able to poke the dough and it springs back up.
  5. Place dough in a buttered bowl and flip it to coat both sides. Cover with a towel and allow dough to rise in a warm location for 1 ½ for 2 hours until the dough doubles in size.
  6. Turn the dough out onto a lightly floured surface. Roll dough out to 1/4” thick and cut with a round cookie or donut cutter.
  7. Place on a nonstick or parchment paper lined baking sheet. Cover with plastic wrap. Place on counter and allow to rise for another hour until they double in size. *Do not place back in a warm oven*
  8. Heat oil to 345°F- 365°F. Place dough into oil and fry on each side for about 30 seconds until lightly golden brown. Use a pair of metal tongs to remove donuts from oil and gently tap off excess oil. Allow to cool on a wire rack.
  9. To prepare the glaze, wash and dry strawberries. Puree until smooth.
  10. Combine strawberries with powdered sugar, start with 2 cups and add additional powdered sugar until desired thickness. Add vanilla extract and milk to fit your taste buds.
  11. Dip donuts 2-3 times in the glaze. Flip over and allow the glaze to set for about 30 minutes. Cover with chocolate ganache.
  12. For the ganache, combine 8 oz chocolate chips with 3 tbsp heavy cream in a microwave-safe dish. Microwave on high for 30-60 seconds. Stir until chocolate is smooth. Add additional heavy cream to thin out ganache if needed. Drizzle over donuts.

Notes

Recipe for Yeast-Raised Glazed Doughnuts from the King Arthur Flour Bakers Companion cookbook.

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18 Responses
  1. Megan - The Emotional Baker

    Making traditional donuts scares me, too, but I’ll have to get over it to make these yummy and gorgeous treats 😉

  2. Jennifer Farley

    These doughnuts sound wonderful. I always love the combination of chocolate and strawberries. And as far as I’m concerned, yeast doughnuts are the only doughnuts. The rest are just little round cakes 🙂

  3. Aimee @ ShugarySweets

    These are so beautiful. I love yeast donuts…although I went the easy route yesterday and made a batch of baked (coming to the blog Sunday). Now I’m craving these!!!

  4. Michelle { A Latte Food }

    Yeast donuts have always intimidated me, but your step by step pictures make it look doable! Plus, chocolate and strawberry in one donut? Count me in for sure.

  5. Allie | Baking a Moment

    These are incredible Julianne! I’m so *proud* of you for challenging yourself with yeast donuts! They’re on my bucket list too, for sure. I’ve been doing more with yeast lately too, but still haven’t gotten up the courage for donuts! Yours look perfect and I learned so much from all your great tips too 🙂

  6. Miranda @ Cookie Dough & Oven Mitt

    I love those beautiful little flecks of strawberry in the glaze! The hubby loves some good yeast donuts, I need to get in the kitchen and whip these babies up for him!

  7. Annie @ ciaochowbambina

    Yep, I’ve only ever baked my donuts but now you leave me no choice but to fry! These look beyond amazing! Love the strawberry glaze with chocolate ganache. Well done!!

  8. Jocelyn (Grandbaby cakes)

    I totally understand the yeast fear my friend. However you tackled it and came out with some gorgeous donuts wowza!

  9. Ashley | Spoonful of Flavor

    Oh, man, I knew that I shouldn’t come over here this morning. Now I will be craving one of these donuts all day! I have never made fried donuts but definitely need to try them.

  10. Taylor @ Food Faith Fitness

    I am in AWE that you made REAL donuts! I’m just not that brave, so I stick to baking.
    But, it’s NOT THE SAME.
    Totally obsessing over the chocolate strawberry goodness. Pinned!

  11. Gayle @ Pumpkin 'N Spice

    I absolutely love the flavor of these donuts! Sounds so delicious and perfect for Valentine’s Day! And that glaze looks incredible! Pinned!

  12. Mir

    Deep frying does scare me, not gonna lie. But I am very tempted to try it now. You see, frying donuts is also on my bucket list! And yours look so amazing!

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