Strawberry and Cream Doughnuts

Strawberry and cream donuts

  • makes 18
  • Easy

We've taken the classic British combination, strawberries and cream and transformed it into a donut. These donuts are not only incredibly moreish and easy to make, they're a perfect summertime treat



  • whole milk 175ml
  • golden caster sugar 75g
  • dried active yeast 2 tsp
  • strong white bread flour 425g
  • salt 1/2 tsp
  • eggs 2 medium, lightly beaten
  • unsalted butter 75g, very soft
  • vanilla extract 1 tsp
  • vegetable oil for frying
  • seedless strawberry jam 4 tbsp

White chocolate glaze

  • white chocolate 100g
  • double cream 2 tbsp
  • icing sugar 1 tbsp
  • freeze-dried strawberries 1 tbsp


  • Step 1

    Heat the milk until just below boiling point, then remove from the heat and cool until hand-warm.

  • Step 2

    Add 1 tsp of the sugar and the yeast and whisk, then leave in a warm place for 5 minutes until the yeast has formed a thick foam on top of the milk.

  • Step 3

    Tip the flour, remaining sugar and salt into a large mixing bowl.

  • Step 4

    Make a well in the middle of the dry ingredients and add the eggs, softened butter, yeasty milk mixture and vanilla extract. Using a wooden spoon, mix until it comes together into soft dough.

  • Step 5

    Tip out of the bowl and knead for 5 minutes until the dough is smooth and elastic.

  • Step 6

    Form into a ball and put in a clean bowl, cover with clingfilm and leave in a warm place for 1½ hours, or until doubled in size.

  • Step 7

    Tip the dough out onto the worksurface and knead lightly again for 30 seconds, then pinch large-walnut-sized pieces of dough and roll into balls. Leave under oiled clingfilm for 30 minutes.

  • Step 8

    Heat the oil in a pan or wok no more than a third full and heat to 180C, or until a cube of bread browns in about 45 seconds.

  • Step 9

    Add the doughnuts in batches of 3-4, being careful not to overcrowd the pan. Cook for a few minutes on each side until puffed and dark golden brown. Drain on kitchen paper and leave to cool.

  • Step 10

    To make the glaze, gently melt the chocolate and cream in a bowl over, but not touching, simmering water. Don’t worry if it looks like it’s separating or looking greasy, when you add the icing sugar it will bring everything back together.

  • Step 11

    Stir in the icing sugar, then 1 tbsp warm water.

  • Step 12

    Make a hole in the side of each cooled doughnut with a wooden skewer. Squeeze in some jam using a wide piping tube or a squeezy bottle.

  • Step 13

    Carefully dip the top of each doughnut into the glaze then sprinkle with a few freeze-dried strawberries and leave to set.