We have been getting a fair amount of exercise lately taking long walks around the neighborhood, but unfortunately we keep running into the same problem. We live just one mile from our favorite pizza shop, and every time we pass by, those intense Italian aromas lure us right in. Every time. They offer perfectly thin slices of New York-style pizza, with unique options like fresh pesto and their signature spicy mole sauce. It is difficult to resist these inviting temptations, but that’s just part of the dilemma. Next door to this pizza paradise just so happens to be one of our favorite ice cream shops, which is a delightful way to cleanse the palate after a savory slice of pizza. And for dessert (because ice cream doesn’t count, obviously), we take just two steps to the next shop over, which conveniently sells the best donuts in town. So you see, we have been getting exercise, but somehow we have been gaining weight in the process. We tried to be good today and not venture out for our daily walk, but ended up getting ourselves into a bit of trouble in the kitchen as you can tell from the title above. And what tasty trouble it was: may we present to you strawberry glazed donuts.

We did get some physical activity kneading the dough. And our jaws got quite the workout eating donut after donut while going through the photos from today’s shoot. We couldn’t help it, especially since they were still warm and fresh. These are classic raised donuts, pillow-soft, and melt-in-your-mouth delicious. Dipped in a tangy strawberry glaze, these vibrant pink beauties don’t use any artificial coloring. Simply blending dried strawberries with powdered sugar, milk, and vanilla makes an irresistible topping that’s a little tart, a little sweet, and strikingly sexy.

Strawberry Glazed Donuts
makes about 12-14

For the donuts:
2 tablespoons water
3/4 cup (177ml) milk of any kind
1/4 cup (50g) granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1 large egg
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
3 to 3 1/2 cups (360-420g) all-purpose flour, plus more for flouring the counter
1 to 1 1/2 quarts (1 to 1.4l) neutral vegetable oil, for frying

For the glaze:
1 cup (30g) freeze-dried strawberries
2 cups (227g) powdered sugar
1 teaspoon vanilla extract
1/4 to 1/3 cup (60-80ml) milk of any kind

In a large glass mixing bowl, combine the water, milk, and sugar, and whisk until the sugar is dissolved. Microwave the bowl in 30-second bursts until the mixture reaches 115°F/46°C, which can be tested with a candy thermometer. (Alternatively, if you don’t have a microwave, simply heat the mixture in a saucepan, then pour into the mixing bowl once the mixture reaches 115°F/46°C) Once the mixture is at the correct temperature, add the yeast and whisk to combine. Let the yeast proof until it is foamy, then add the egg, melted butter, and salt, and whisk to combine. Gradually add the flour 1/2 cup at a time, stirring between each addition, until the dough forms and begins to pull away from the sides of the bowl. If the dough is still too sticky, add more flour a few tablespoons at a time, and continue to stir. Transfer the dough to a floured work surface and knead until smooth and elastic, about 5 minutes. Lightly oil the inside of the mixing bowl, place the ball of dough inside. Cover the bowl with a kitchen towel, and let rise until doubled, 45 to 60 minutes.

Transfer the dough to a floured work surface, and roll to 1/2-inch thickness. Use a donut cutter (or one 3 1/2-inch circle and one 1-inch circle cutters) to cut out donut shapes, starting at the edge of the dough and minimizing scraps as much as possible. Place the donuts and donut holes aside. Gather the scraps into a ball, and re-roll to 1/2-inch thickness. Use the cutters to make more donuts, and if there are enough scraps left to make a donut, repeat the process. Arrange the donuts with at least an inch between them, then cover them with a kitchen towel and let rise for 30 to 45 minutes.

While the donuts are rising, make the glaze. Place the freeze-dried strawberries in a food processor and process until powdered. You should end up with 1/2 cup of powder. Place the powder in a mixing bowl, then add the powdered sugar, vanilla, and 1/4 cup of milk. Whisk until blended and smooth, adding more milk if it seems too thick. Pour the glaze into a shallow wide bowl.

Place a large heavy deep skillet or saucepan on the stove, and pour in vegetable oil until it reaches 2 to 3 inches deep. Clip a candy thermometer on the side of the pan, so the probe is submerged in the oil but not touching the bottom. Turn the heat to high, and bring the oil to a temperature of 375°F/190°C. Once it is reached, you will need to adjust the stove to maintain that temperature, turning the burner higher or lower as needed. Carefully place as many donuts as will comfortably fit in the pan without crowding, usually 4 to 5 at once, being careful not to splash when dropping them in, as the oil is extremely hot. Cook the donuts until golden brown underneath, 45 to 60 seconds, then flip and cook the second side until golden, another 45 to 60 seconds. Remove the donuts using a spider whisk or heatproof tongs and transfer to a wire rack to drain. While still hot, place a donut in the bowl of glaze, gently pressing it down about halfway into the glaze. Use tongs to pick it up and transfer to the wire rack to dry. Repeat with the remaining donuts, then repeat the process until all the donuts and donut holes have been fried and dipped in glaze. Serve warm, or cool completely before storage at room temperature for up to a day. Enjoy!

note:
— Freeze-dried strawberries are available at Trader Joe’s, natural food stores, and online.