Strawberry Filled Doughnuts
Soft, golden Strawberry Filled Doughnuts made with a yeast-raised dairy-free dough and a creamy strawberry filling. Perfectly fluffy, lightly sugared, and ideal for special mornings or homemade dessert moments.
20 Servings
Ingredients
For the Doughnuts
- 330 ml warm dairy-free milk
- 14 g dry yeast
- 75 g caster sugar
- 600 g self-raising flour
- 1/4 teaspoon salt
- 100 g dairy-free butter melted
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- Sunflower oil for frying
For the Pink Sugar
- 100 g caster sugar
- 2 tablespoons freeze-dried strawberry powder
- Pink food gel optional
For the Strawberry Cream Filling
- 60 g dairy-free butter or margarine
- 40 g dairy-free cream cheese
- 2 tablespoons strawberry jam
- 250 g icing sugar
Instructions
Prepare the Dough
- Place the warm dairy-free milk into a mixing bowl. Sprinkle the yeast and caster sugar over the surface, stir gently, cover with a tea towel, and allow to rest for 10–15 minutes or until frothy.
- In a separate bowl, combine the self-raising flour and salt. Mix well.
- In another bowl, stir together the ground flaxseed, melted dairy-free butter, and water. Allow the mixture to sit for 10 minutes to thicken.
- Add the flour mixture, yeast mixture, and flax mixture to a large bowl. Stir until combined.
- Knead the dough using a hand whisk with dough attachments or a stand mixer fitted with a dough hook. Knead until the dough becomes smooth and elastic.
- Lightly oil a clean bowl, place the dough inside, cover with a tea towel, and allow it to rise in a warm environment for 2–3 hours, or until doubled in size.
Shape the Doughnuts
- Transfer the risen dough onto a floured surface. Roll it out to approximately 1/2 inch thickness.
- Use a round cookie cutter to cut circles of dough. Arrange them on a lined baking tray.
- Cover the doughnuts with a tea towel and allow them to rise in a warm place for an additional 1 hour or until doubled in size.
Fry the Doughnuts
- Heat sunflower oil in a deep pan until it reaches approximately 300°F (150°C).
- Carefully lower the risen doughnuts into the hot oil and fry for 2–3 minutes per side, or until golden brown and puffed. Remove and allow excess oil to drain on kitchen paper.
- While still warm, roll the doughnuts in pink sugar if desired. Allow them to cool completely before filling.
Prepare the Pink Sugar
- Combine the caster sugar and freeze-dried strawberry powder in a small bowl.
- If desired, stir in a small amount of pink gel food coloring for a deeper hue.
Prepare the Strawberry Cream Filling
- Add the dairy-free butter and cream cheese to a mixing bowl. Whip until smooth and creamy.
- Add the icing sugar and strawberry jam. Whip on high speed until fully incorporated and fluffy.
- Transfer the filling into a piping bag fitted with a round nozzle.
- Poke a small hole into the side of each doughnut and fill generously with the strawberry cream. Optional: pipe a small amount of strawberry jam inside as well.
Notes
To make these doughnuts gluten-free:
- Replace the self-raising flour with a high-quality gluten-free self-raising flour blend. Choose one containing xanthan gum to help the dough maintain structure.
- Gluten-free dough may be slightly stickier and more delicate. Dust your hands and tools lightly with gluten-free flour when shaping.
- Expect a softer, slightly denser texture compared to wheat-based doughnuts.
- Frying time remains the same, though gluten-free doughnuts may brown slightly faster—monitor closely.