Chocolate Covered Strawberry Donuts- Baking Bucket List

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


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


  • 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


  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.


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