Strawberry Milk Donuts
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Recipe Intro From cynthiajordan
It's natural to want to give your family the best. Why would you want to give them ordinary eggs? We're using Eggland's Best eggs to make Strawberry Milk Donuts. These fluffy yeasted donuts taste like childhood nostalgia. Sweet and tart strawberry milk powder adds a punchy flavor to a classic egg custard filling made with Eggland’s Best eggs and lightened with whipped cream.
Eggland's Best hens are fed an all-vegetarian diet, resulting in eggs that stay fresh for longer than ordinary eggs. Their eggs have more of the delicious, farm-fresh taste you and your family love – any way you eat them! If you haven’t made a fruity sugar yet, now is your chance! Freeze-dried berries are available at many retail stores as well as online, and add a burst of flavor without adding any excess liquid to baking recipes.
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Recipe Card
Strawberry Milk Filling
ingredients
- 1 1/2 cups whole milk
- 1 Eggland's best egg, at room temperature
- 1/4 cup cornstarch
- 1/3 cup strawberry milk powder (such as Nesquik)
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- 3/4 cup heavy cream
Dough
ingredients
- 3 tablespoons active dry yeast
- 1 cup warm milk (100°F)
- 1/2 cup plus 1 tablespoon sugar, divided
- 1/2 teaspoon baking powder
- 2 teaspoons salt
- 4 cups bread flour, plus more for rolling
- 1/4 cup (½ stick, 4 tablespoons) unsalted butter, softened
- 3 Eggland's best egg yolks, at room temperature
- 1/2 teaspoon vanilla bean paste or vanilla extract
- Safflower or canola oil, for frying
- Strawberry sugar, for rolling
Strawberry Sugar
ingredients
- 1/2 cup granulated sugar
- 1/4 cup freeze dried strawberries, ground
Make the Filling
Method
Step 1
Add together strawberry milk powder, cornstarch, and egg in a medium bowl. Whisk until light and fluffy.
Step 2
Combine the whole milk and sugar into a small pot. Heat on medium until warmed through, about 5 minutes.
Step 3
Turn off heat and temper ~half the hot milk mixture into the egg mixture. Whisk until combined.
Step 4
Use a fine mesh strainer to strain back into the pot with the remaining milk.
Step 5
Return heat to medium. Whisk constantly until the mixture starts to thicken. Bring to a boil for 1-2 minutes.
Step 6
Remove from heat, whisk in butter until smooth.
Step 7
Transfer to a container and press plastic wrap over the surface of the filling to prevent a film from forming. Allow to cool to room temperature before refrigerating until ready to use.
Make the Dough
Step 1
Combine yeast, warm milk, and 1 tablespoon of sugar into the bowl of a stand mixer fitted with the paddle attachment. Allow to sit for 5 minutes. While yeast is blooming, combine sugar, bread flour, baking powder, and salt into a large bowl. Whisk to combine.
Step 2
Add the softened butter, egg yolks, and vanilla bean paste to the yeast mixture. Paddle together until butter is broken up.
Step 3
Paddle in ⅓ of the dry ingredients until slightly combined, followed by another ⅓ of the dry ingredients. Once dough looks dry and shaggy, switch to the dough hook and mix on medium speed for 5 minutes until dough is smooth.
Step 4
Transfer the dough to a floured surface and knead into a smooth ball.
Step 5
Oil a medium bowl and place the dough into the bowl coating the top of the dough with oil. Cover with a clean kitchen towel or plastic wrap and refrigerate overnight.
Fry the Donuts
Step 1
Bring the dough to room temperature (about 2 hours).
Step 2
Roll the dough into a 9x13 inch rectangle about ½ inch thick.
Step 3
Cut out 3 inch rounds using a donut cutter or biscuit cutter.
Step 4
Place donuts ~2 inches apart on a lined baking sheet. Cover loosely with plastic wrap and leave in a warm place. Allow to proof until doubled in size, about 40 minutes.
Step 5
Fill a large pot with three inches of oil. Bring to 365°F (between 360°F-380°F range).
Step 6
Frying four donuts at a time, fry for 2 minutes on each side.
Step 7
Place onto a paper towel lined sheet tray.
Step 8
While donuts are warm, toss is strawberry sugar.
Fill the Donuts
Step 1
Whip the heavy cream to medium-soft peaks.
Step 2
Place the pastry cream into a mixing bowl fitted with the paddle attachment. Paddle on medium speed to smooth out. Transfer to a bowl.
Step 3
Fold the cream into the pastry cream and transfer a pastry bag with a nozzle pastry tip for filling. Note: If you don't have a pastry bag with a nozzle filling, snip the end off a large ziploc bag, and fill the pastry cream into the bag.
Step 4
Poke a hole using a skewer into the side of each donut.
Step 5
Place nozzle into the hole and fill donuts until they have slightly expanded.
Step 6
Serve immediately.