Strawberry Doughnuts

Soft, fluffy, and bursting with fresh strawberries

There are desserts that look beautiful on the table, and then there are desserts that disappear before everyone has a chance to sit down.

These strawberry doughnuts definitely belong in the second group.

Light, fluffy, and filled with juicy pieces of fresh strawberries, they're the kind of treat that makes an ordinary summer afternoon feel a little more special. They come together with simple ingredients and are best enjoyed while they're still warm and crisp on the outside.

Sometimes the best summer desserts aren't the fanciest ones - they're simply the ones everyone reaches for first.

Why You'll Love Them

• Crispy outside, soft inside

• Filled with fresh strawberries

• Ready in about 30 minutes

• Perfect for summer

• Delicious warm or reheated the next day

Ingredients

Makes about 12-14 small doughnuts

• 1 egg

• ¼ cup sugar

• ½ teaspoon vanilla extract

• Pinch of salt

• 1 cup all-purpose flour

• ½ teaspoon baking powder

• 150 ml milk

• 1 to 1½ cups fresh strawberries, diced

• Vegetable oil, for frying

• Powdered sugar, for serving (optional)

• Honey or maple syrup, for serving (optional)

How to Make

1. In a bowl, whisk together the egg, sugar, vanilla extract, and a pinch of salt

2. Add the flour and baking powder. The mixture will be quite thick at this stage - that's perfectly normal

3. Pour in the milk and whisk until the batter is smooth

4. Heat the oil for deep frying

5. Wash the strawberries, remove the stems, and cut each berry into small pieces. Quarter medium berries and cut larger ones into 6-8 pieces

6. Once the oil is hot, gently fold the strawberries into the batter

7. Using a small spoon (a dessert spoon works well), carefully drop spoonful of batter into the hot oil

8. Fry for 2-3 minutes per side, until golden brown

9. Transfer the doughnuts to a paper towel for a minute or two, then place them on a wire rack to cool slightly

10. Serve warm

Serving Ideas

• Dusted with powdered sugar

• Drizzled with honey

• Served with maple syrup

• These doughnuts are especially delicious served with my Strawberry Rhubarb Compote 

• Enjoyed just as they are

A Little Tip

These doughnuts are at their absolute best while they're still warm - crispy on the outside and wonderfully soft inside.

If you happen to have any left the next day (which doesn't happen very often in my kitchen!), simply warm them in a 250°F (120°C) oven for about 10-15 minutes. They'll become warm again and regain much of their crisp exterior.