Description
These strawberry donut rolls are fluffy, soft yeast rolls filled with fresh macerated strawberries and topped with a sweet vanilla glaze. They can be fried to golden perfection or baked for a lighter option. Perfect for breakfast or a delightful dessert treat.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar (for dough)
- 1/2 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm milk
- 2 tablespoons unsalted butter, softened
- 1 large egg
Strawberry Filling
- 1 1/2 cups chopped fresh strawberries
- 2 tablespoons granulated sugar (for macerating strawberries)
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons melted butter (optional)
For Cooking
- Oil for frying (or use baking option)
Instructions
- Activate Yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon granulated sugar. Let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: To the yeast mixture, add the egg, softened butter, salt, and flour. Mix until a sticky dough forms. Transfer dough to a floured surface and knead for 5–8 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Shape Rolls: Roll the risen dough out to about 1-inch thickness and cut into rounds using a biscuit cutter or glass. Allow the rounds to rest for 10 minutes to relax the dough.
- Cook Rolls: Heat oil to 350°F if frying. Fry the rolls for about 1 to 2 minutes on each side until golden brown. Drain on paper towels. Alternatively, bake the rolls on a greased baking sheet at 375°F for 15 minutes or until golden.
- Macerate Strawberries: While rolls cool slightly, toss chopped strawberries with 2 tablespoons granulated sugar. Let them sit for 15 minutes to release their juices and become syrupy.
- Prepare Glaze: In a bowl, whisk powdered sugar, vanilla extract, and milk or cream until smooth. Adjust the liquid to achieve a drizzle-able consistency.
- Assemble: Drizzle the glaze generously over the warm rolls. Spoon the macerated strawberries on top. Serve immediately or after rolls have cooled for a delicious treat.
Notes
- You can bake the rolls instead of frying for a lighter option.
- Melted butter in the glaze adds richness but is optional.
- Use fresh, ripe strawberries for the best flavor.
- Ensure milk is warm, not hot, to activate yeast properly.
- Store leftover rolls covered at room temperature for up to 2 days.
