Name: Strawberries and Cream Doughnuts
Ingredients: 2 ¼ teaspoons (1 package) active dry yeast; 2 tablespoons warm water; 1 cup whole milk, warmed; ¼ cup unsalted butter, at room temperature; 3 large egg yolks; 3 ¼ to 3 ½ cups all-purpose flour, plus more for dusting; 2 tablespoons granulated sugar; 1 ½ teaspoons sea salt; 2 quarts canola oil, for frying; 1 pound fresh strawberries, hulled and sliced; 3 tablespoons granulated sugar; 2 cups heavy cream; 1 teaspoon pure vanilla extract; 2 tablespoons powdered sugar; powdered sugar for dusting

Ingredients

Scale

For the Doughnuts:

2 ¼ teaspoons (1 package) active dry yeast
2 tablespoons warm water
1 cup whole milk, warmed
¼ cup unsalted butter, at room temperature
3 large egg yolks
3 ¼ to 3 ½ cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 ½ teaspoons sea salt
2 quarts canola oil, for frying

For the Strawberries:

1 pound fresh strawberries, hulled and sliced
3 tablespoons granulated sugar

For the Whipped Cream:

2 cups heavy cream
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar
powdered sugar for dusting

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Instructions

For the dough:

In the bowl of a stand mixer fitted with a dough hook, stir together the yeast and warm water until the yeast has dissolved. Let it rest for 5 minutes, until foamy.
To the yeast, add the warm milk, butter, egg yolks, 3 ¼ cups flour, sugar, and salt. Turn the mixer on low speed and mix for about five minutes, until a soft dough forms. Add the remaining ¼ cup of flour if the dough is too wet. Increase the speed to medium-high and beat for 3 minutes more until the dough begins to pull away from the sides of the bowl. Stop the mixer, remove the dough hook, and gather the dough in the center of the bowl. Sprinkle the top of the dough with flour to keep a crust from forming. Cover the bowl with plastic wrap and let the dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 ½ to 2 hours.
Turn the dough out onto a lightly floured work surface and, using a lightly floured rolling pin, roll it out into a 12-inch round that’s about ½-inch thick. Using a 3-inch round cutter, cut out as many circles as you can and put tem onto a lightly floured baking sheet. Cover the doughnut with a kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes. Don’t re-roll the scraps; they’ll be tough.

For the strawberries:

In a small bowl combine the strawberries and sugar. Let sit for 20 minutes at room temperature. Set aside.

For the whipped cream:

In the bowl of a stand mixer fitted with a whisk attachment, beat together the cream, vanilla and powdered sugar on medium speed until the mixture forms soft peaks. Set aside in the refrigerator.

To fry the doughnuts:

in a medium saucepan fitted with a deep-fry thermometer and set over medium heat, have about 2 1/2-inches of oil to 350 degrees F. Working in batches of two or three, fry for about 2 minutes total, turning occasionally until puffed and golden brown. Transfer to a paper towel-lined plate to drain. Return the oil to 350 degrees F between each batch.
Assemble the doughnuts right before serving. To assemble, slice horizontally through each doughnut, leaving the end of each doughnut uncut so the doughnut stays together. Dollop whipped cream into each doughnut, add strawberry slices. Repeat with all of the doughnuts and dust the top of each doughnut with powdered sugar. Enjoy immediately! They’re delicious!