Strawberry Cream Donuts (Milk Cream)
Bite into these fluffy strawberry cream donuts that taste just like spring and summer.Inspired by Chubby Baker in Salt Lake City, these treats bring Asian-style magic home.Plus, the sweet milk cream and juicy strawberries make every bite feel light, fresh, and fun.
Equipment
- 1 wok or fryer
Ingredients
For donut dough
- 4¼ cups all purpose flour (600 grams)
- 3 tbsp milk powder (40 grams)
- 1 tsp salt (5 grams)
- 1 tsp instant yeast (or active dried yeast_
- ½ cup plus 1 tablespoon sugar (120 grams)
- 150 ml water
- 150 ml milk (whole milk or half and half)
- 2 eggs (100 grams)
- 4 tbsp butter
For Strawberry and Cream Filling
- 1 pint heavy whipping cream
- 9-11 tbsp powder sugar anywhere from 9-12 tablespoons depends on the brand.
- 1 tsp vanilla extract
- 1 lb strawberries
Instructions
Make the Dough, Let Rise, and Fry
- Whisk flour, sugar, yeast, milk powder, and salt in a mixing bowl. In another bowl, whisk water, milk, and egg.
- Add wet mixture to the dry. Mix on low (speed 1) until combined, then knead on medium (speed 2–4) for 10 minutes.
- Add butter and knead for 15–20 minutes. The dough will look wet but should pull away from the sides.
- Transfer to a greased bowl, cover, and rise for 90 minutes to 2 hours or until double in size. After rising, punch down and shape into 70 grams balls. I was able to make 17 of them.
- Place the shaped dough on a greased baking sheet, lightly oil your hands, and gently press the dough down. Cover and let rise for 1 hour. The oil on top prevents sticking.
- Dip a chopstick in the oil to see if it’s hot enough. Once I see tiny bubbles around the stick, it’s ready. I’ve checked with a thermometer and found this method gives me 320°F to 330°F every time.
- Gently lift each dough ball and place it presentation side up in the oil. Fry 2 and a half to 3 minutes per side.
- If you see any bubbles on the dough puffing up while frying, make sure to pop them with a tooth pick or a skewer. Flip only once to form a clean white ring. If a second flip is needed, lift and reposition before returning to the oil.
- Check doneness by inserting a toothpick into the donut—it should come out clean when fully cooked.
- Rest the donuts on a rack or paper towel to cool down for about 5-10 minutes before slicing and coating with sugar.
- Slice each donut about three-quarters of the way through to create a pocket. Then, I rolled the donut in regular sugar until fully coated.
Make Milk Cream and Fill the Donuts
- Add the heavy whipping cream to a bowl and start whisking on medium speed (setting 4 on a KitchenAid mixer) for a few minutes.
- Add the powdered sugar and vanilla extract, then continue whisking for a few more minutes until you reach your desired consistency. (or stiffed peaks)
- Fill the donuts with milk cream. Smooth the milk cream with a spoon, knife, or spatula.
- Finally place slices of strawberries on the exterior of the milk cream and enjoy the combination of the soft, fluffy donut dough and the creamy milk strawberry cream.
Video
@stickyricethaikitchen Strawberry Milk Cream Donut: Copycat version of strawberry and cream donuts from Chubby Baker in Salt Lake, Utah. We couldn’t find donuts that we love within 30 miles radius so I took the time to develop this recipe. Our family, neighbors, and the youths at church love them. You do need written recipe for this so let me know if you want me to dm you the link to recipe :) #donuts#doughnut#strawberry#cream#strawberryandcream#filleddonuts#homebaking#homemadefood#tiktokfood
♬ Bake & Shake - ZayZonic
Notes
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