Chocolate Strawberry Doughnuts

A vanilla yeast doughnut filled with strawberry pastry cream and topped with thick chocolate icing. A decadent and indulgent spin on the chocolate-covered strawberry!

Prep Time35

Cook Time20

Resting Time2

Total Time2 55

Makes 12 doughnuts

Ingredients

Doughnut dough:

1 c unsweetened soy milk lukewarm (about 110℉)
1 tbsp granulated sugar
2 tsp vanilla extract
1 flax egg *see ingredient list above
¼ c vegan butter room temp
½ tsp salt
3¼ c all-purpose flour
oil for frying *see notes

Strawberry pastry cream:

½ c unsweetened soy milk
2 tbsp strawberry puree or strawberry jam
¼ c granulated sugar
⅛ c cornstarch
1 tbsp vegan butter room temp

Chocolate icing:

¾ c vegan chocolate chips
1 tbsp vegan butter
½ tsp vanilla extract
1 tbsp powdered sugar
1 tbsp unsweetened soy milk

Instructions

First, make the doughnut dough

Stir together the warm milk, sugar, and yeast. Set aside until frothy, about 5-10 minutes.
In a large bowl, combine the flour and salt then set aside.
Once the yeast is frothy, add the flax egg and vanilla and mix.
Add the yeast mixture to the flour and stir until a shaggy dough is formed.
Next, add in the butter and knead until the dough comes together more.
Turn the dough onto a clean work surface and knead until smooth and elastic (about 5-10 minutes).
Shape the dough into a smooth ball and place seam-side down in a lightly oiled bowl. Cover with a damp tea towel and let rest for 1 hour or until the dough has doubled in size.
Once risen, roll the dough out on a lightly floured surface until about ½-inch thick. Using a circular cookie cutter or a glass, cut the dough into 12 equal-sized portions, re-rolling the scraps of dough as needed. Alternatively, you can divide the dough and shape it into balls instead of rolling and cutting into rounds.
Place the dough balls on a lightly oiled baking tray, cover with a tea towel, and let rise again for 1 hour or until the dough has doubled in size.

While the dough rises, make the strawberry filling.

In a medium saucepan, heat the milk, granulated sugar, and strawberry puree over medium heat until it starts to simmer. Make sure to stir frequently and lower the heat if needed to prevent the milk from scorching.
Once warmed, remove from heat and sift in the cornstarch while whisking constantly to avoid clumps.
Return to the heat, and whisk until thickened. You're looking for an almost custard-like texture.
Once thickened, remove from heat and incorporate the butter until smooth.
Transfer to a container with a lid and chill in the fridge until it's time to use.

Now, it's time to fry the doughnuts.

Once the dough has risen again, in a tall skillet or dutch oven (I love cast iron for this) heat a few inches of oil to 350℉. If you don't have a thermometer you can test a piece of dough in the oil, if it bubbles once the dough touches the oil then you're good to go.
Carefully add the doughnuts to the oil, making sure not to overcrowd the pot, and fry until golden brown (about 1-2 minutes on each side).
Use a slotted spoon or skimmer to remove the doughnuts from the oil once finished cooking and place on a wire rack. Continue for the remaining doughnuts.

Then fill the doughnuts.

Before the doughnuts have cooled completely, fill them with the pastry cream. Place the strawberry cream in a piping bag with a long pastry tip or squeeze bottle with a nozzle.
Insert the tip of the piping bag into the side of each doughnut and squeeze the filling in until you feel the doughnut puff up and no more filling will fit.
Once each doughnut has been filled, continue to let them cool on the wire rack.

Lastly, time for the icing.

In a heat-safe bowl, microwave the chocolate and butter for 30 seconds and then mix. If not melted, heat again for 30 seconds and mix until all the chocolate chips melt.
Add in the vanilla, powdered sugar, and milk and mix until smooth.
Generously spread over the tops of each doughnut, then enjoy!

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