Strawberry Shortcake Doughnuts
Listen, every few months I like to pop in here and remind you that it’s time to make the doughnuts. Literally and figuratively.
This Spring marks the 1 year birthday of my sweet little brunch book, OVER EASY? Does one throw a birthday party for a book? Certainly not. But you can’t stop me from making doughnuts about it.
I’ve surrounded myself with strawberries the past few weeks. I’ve made more strawberry pies that I can count (well… fourteen to be more precise), I’ve got strawberries in my salad, in my smoothies, and I’m likely just a few decisions away from adding strawberries to my bath water… so, stick with me, everything is fiiiine.
To celebrate the one yearedness of OVER EASY I made the Strawberry Shortcake doughnuts from the book. Have you peeped em in there? They’re somewhere between the Praline Bacon and the Lavender Egg Bread – two other great ideas for weekend brunching, don’t you think?
These days feel like Brunch days, don’t they? I hope you’ll dust off your copy of Over Easy (it can’t be that dusty, really) and make yourself some sweet strawberry treats, preferably in doughnut form.
This sweet yeasted dough, made tender my with egg yolks, milk, and butter, is my favorite dough to work with. It’s soft and amiable and I’m deeply convinced someone needs to figure out how to make a pillow out of this dough… like a sleeping pillow. I’m here for it.
For a step-by-step of the dough making, check out these gems: Banana Cream Pie Doughnuts. It’ll give you the confidence to put that dough hook to work.
Once the dough has doubled in size, we’ll roll the dough into about a 3/4-inch thickness and use a biscuit cutter to create these 3-inch rounds. These will rise, lightly covered on the counter for about 20 minutes while the fry oil preheats.
You’ll need about 3-inches of oil to deep fry. Enough room for the doughnuts to float as they fry for even browning.
I use a heavy bottom cast iron pot and a fry thermometer to bring the oil to temperature and maintain it.
We’ll fry the doughnuts at 350 degrees F. That’s important. Hot enough to for the doughnuts to fry to golden and cook through. If the oil isn’t hot enough, the doughnuts will absorb too much of the oil as it cooks and that’s pretty… well, ick.
Fresh from the fryer and dusted generously with powdered sugar. I mean… this is an utterly delicious place to stop, but I promise that it gets even better from here.
When the doughnuts are cool enough to handle… spoiler alert – it will feel like an eternity – slices an opening through the center, leaving half of the doughnut attached.
Like you might slice into a pita, ya know?
Pinch the sides of the doughnut and coax a big spoonful of sweetened whipped cream inside.
And some lightly macerated strawberries to join the whipped cream.
It doesn’t get better than this.
Actually… hold that thought. It could get better than this say, with chocolate sauce and/or choppedpistachios.
But that really would be gilding lily and since when do we do that?
It’s time to make the doughnuts, wouldn’t you say? These little puffs are as good as strawberry shortcakes get!
Thank you to each of you that has cooked from Over Easy this past year. I see you brunching hard on Instagram and honestly, it lights up my heart.
Love to you and Happy Spring!
Photos with friend and fellow doughnut lover: Jon Melendez.