1. Prepare the Donut Dough
- Activate the Yeast:
- In a small bowl, combine the warm milk and granulated sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the milk mixture and let it sit for about 5-10 minutes, or until frothy.
- Mix the Dough:
- In a large bowl, combine the flour and salt. In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Add the yeast mixture to the butter mixture and stir to combine.
- Knead the Dough:
- Gradually add the flour mixture to the wet ingredients, stirring until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
- Let it Rise:
- Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
2. Prepare the Strawberry Cream Filling
- Cook the Strawberries:
- In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens (about 10-15 minutes). Let it cool to room temperature.
- Whip the Cream:
- In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer until stiff peaks form.
- Combine Filling Ingredients:
- Gently fold the cooled strawberry mixture into the whipped cream until well combined. Refrigerate until ready to use.
3. Shape and Fry the Donuts
- Roll Out the Dough:
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll out the dough to about 1/2-inch thickness.
- Cut the Donuts:
- Use a donut cutter or two round cookie cutters (one larger and one smaller) to cut out donut shapes. If you don’t have a donut cutter, you can use a glass and a smaller round object for the center.
- Let the Donuts Rise:
- Place the cut-out donuts on a parchment-lined baking sheet. Cover with a towel and let them rise for another 30 minutes, or until puffed.
- Fry the Donuts:
- Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches, being careful not to overcrowd the pot. Cook for about 1-2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
4. Prepare the White Chocolate Glaze
- Heat the Cream:
- In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the white chocolate chips. Let sit for a few minutes, then stir until smooth and glossy.
5. Assemble the Donuts
- Fill the Donuts:
- Once the donuts have cooled slightly, use a piping bag fitted with a large round tip to fill each donut with the strawberry cream filling. Insert the tip into the side of the donut and gently squeeze to fill.
- Glaze the Donuts:
- Dip the top of each filled donut into the white chocolate glaze. Allow any excess glaze to drip off. Place the donuts on a wire rack to set.
- Garnish:
- If desired, sprinkle with additional chopped strawberries or festive sprinkles while the glaze is still wet.
6. Serve and Enjoy
- Serve Fresh:
- Enjoy your White Chocolate Strawberry Cream Donuts fresh. They are best enjoyed within a day or two of making. Store any leftovers in an airtight container at room temperature or in the refrigerator.
Tips for Success
- Yeast Activation: Make sure the milk is warm but not hot, as too high a temperature can kill the yeast. The milk should be just warm to the touch.
- Donut Filling: If you don’t have a piping bag, you can use a small spoon to fill the donuts. Just make a small hole in the side and spoon the filling in.
- Glaze: For a thicker glaze, use more white chocolate. If it’s too thick, add a little more cream to adjust the consistency.
These White Chocolate Strawberry Cream Donuts are a deliciously indulgent treat that combines the best of fruity and creamy flavors with a sweet, chocolatey glaze. Perfect for a special breakfast or as a dessert!