When the first quart of spring strawberries arrived in our produce delivery bin a few weeks ago, Andrew immediately asked if we could bake something with them.  I asked what he had in mind and after only a moment’s hesitation, he declared, “Strawberry doughnuts.”  This caught me off guard.  Doughnuts are a very rare occurrence in our house and the kid has probably had less than three doughnuts in his entire life.  Not only that, but I wasn’t sure exactly what a strawberry doughnut entailed…this was clearly a spur of the moment idea for him.  Unlike basically anything else he has ever thought of, he actually forgot about this idea.  I, however, did not.  I just couldn’t get the idea out of my head.  Strawberry doughnuts…I pondered and pondered.  What would be the best way to go about that?

Homemade doughnuts are so irresistible, I allow myself to make them only once a year as a treat.  These most definitely were a product of trial and error, and then even more error on my part, but they were so worth it in the end.  We loved everything about the way these turned out and it was tough to limit ourselves to just one.  The dough has an overnight rest so they are doable for a brunch treat if you so choose.


For the doughnuts: 

  • 2½ tsp. instant (rapid rise) yeast
  • 2/3 cup milk, at room temperature
  • 3½ cups all-purpose flour, plus more as needed
  • 1/3 cup sugar
  • 2 tsp. coarse salt
  • 3 large eggs, at room temperature
  • 7 tbsp. butter, at room temperature, cut into large chunks

For the filling: 

  • 1 quart strawberries, hulled
  • 1/3 cup sugar
  • 2 tbsp. fresh lemon juice

To finish: 

  • Canola oil, for frying
  • 1 cup vanilla sugar*


  • 01

    In the bowl of a mixer fitted with the dough hook, combine the yeast with the milk and whisk briefly to dissolve.  Add in the flour, sugar, salt, and eggs.  Continue mixing on low speed 2-3 minutes more.  Add in the butter a piece at a time, waiting until each is mostly incorporated before adding another.  Continue kneading about 5-6 minutes more.  If necessary, add extra flour 2 tablespoons at a time until the dough is cohesive but still slightly sticky.

  • 02

    Lay out a piece of plastic wrap and spray lightly with cooking spray.  Transfer the dough to the plastic wrap, wrap tightly, and refrigerate overnight (at least 6 hours and up to 15 hours).

  • 03

    Lightly flour a baking sheet, and generously flour a work surface.  Turn the dough out onto the work surface and gently pat or roll out to a slab about ½-¾ inch-thick.  Use a 3 to 3½-inch biscuit or cookie cutter to cut out rounds of the dough.  Transfer dough rounds to the prepared baking sheet, rerolling and recutting dough scraps as needed.  Cover loosely with lightly oiled plastic wrap and let rise until puffy and nearly doubled, about 2-3 hours.

  • 04

    Meanwhile, make the strawberry jam filling.  Coarsely chop the berries (use the food processor or blender, if you wish.)  Transfer the chopped berries to a large skillet with the sugar and lemon juice.  Cook over medium heat, stirring frequently, until the jam is thickened and bubbles cover the surface, about 15-20 minutes.  Let cool well before using.

  • 05

    When you are ready to finish the doughnuts, fill a large saucepan or pot with canola oil to a depth of 3 inches.  Clip a thermometer to the side and heat the oil to 350˚ F.  Meanwhile, line a cooling rack with paper towels.  When the oil has reached the appropriate temperature add doughnuts to the oil in the pan in a single layer so that they are not crowded.  Fry, turning once, until golden on both sides, about 4-5 minutes total.

  • 06

    Use a skimmer or slotted spoon to transfer the finished doughnuts to the cooling rack.  Place the vanilla sugar in a shallow plate or dish.  After a few minutes of cooling, evenly coat all sides of the doughnuts in the vanilla sugar, shaking away the excess.  Repeat the frying process until all doughnuts are cooked.

  • 07

    Transfer the strawberry filling to a pastry bag fitted with a plain round tip.  Gently poke the pastry bag into each doughnut and squeeze a few tablespoons of filling into each.  Serve fresh.

  • 08

    *If you don’t have vanilla sugar, no worries.  Just use regular sugar.  It will still taste fab.  To make vanilla sugar, add spent vanilla pods to an airtight container of sugar and let stand at least 2 days.  That’s it!


  • Oh, my dear – I know what’s for breakfast this weekend!

  • Sarah

    1. These look incredible. And those photos… wow!
    2. When I first glanced at the top photo, I thought the plate of strawberries was actually a salad and thought “well that’s a weird thing to have in the background of a doughnut picture!”

  • Thank goodness for Andrew! Without him we wouldn’t have this awesome recipe – I can’t wait to try!

  • LOVE!! Strawberries are delicious, but stuffed into a doughnut!? Yes, please!

  • Jessie Harrold

    These look fantastic! I did a doughnut recipe myself this week…double rhubarb white chocolate cream filled doughnuts, dusted with vanilla sugar! It was an awesome way to use up some local rhubarb!

  • Elizabeth Gorecki

    These look delicious! I love how the filling is full of fresh fruit! Will have to make with some fresh strawberries for sure! :)

  • Good lord, that is one lucky family you have there. These looks SO GOOD that I just finished my breakfast and my mouth is watering just looking at these pictures… I never make donuts at home because the chances are the recipe will yield more than one donut, which means I’m going to eat more than one donut for sure…

  • Heather Kim

    o.o looks so yummy!

  • Cookbook Queen

    My word, these are FABULOUS! Jelly doughnuts are my absolute favorite, and these look way better than what I buy at the store.

  • Stephanie Coleman

    These sound delicious! Do you think it would be fine if I make the strawberry filling ahead of time and refrigerate overnight?

  • annieseats


  • Caroline L.

    I could never limit myself to just once a year – props to you and your willpower! These remind me of bomboloni (Italian donuts) – I had some once in NYC and they were so incredible!

  • Katie

    Oh my freaking God. I only discovered your blog now and I am madly in love with it. I’m a disaster in the kitchen, but with you I hope I’ll get some courage. Sadly, I’m not a native English, and I have to look on Google for almost every ingredient.
    Do you have a Facebook/Pinterest account? It would be easier for me to follow your posts.
    Love you to pieces, kisses and hugs from Romania. <3

  • Ummm DELISH.

  • When I was little I always hated jelly or cream filled donuts, however, these look FAN-FREAKING-TASTIC!!! I cannot remember the last time I had a donut!

  • K M

    I’ve been wanting to make doughnuts for a while – and THIS is the recipe I’ve been waiting for. Will definitely be making this week!

  • Speechless……drooling….craving…..yum!!!

  • Rachel Plemmons

    These look soooo good! Can’t wait to make them! Thanks for the lovely recipe! :)

  • JensFavoriteCookies

    This is exactly why I eat dessert for breakfast. Yum!

  • Rayna W.

    These look great! I just can’t resist donuts, especially when they’re filled with strawberries!

  • K M

    Hi Annie! Just looking at the original Martha recipe – her doughnut dough recipe calls for 1 1/3 cups sugar, and I noticed that you only have 1/3 cup listed. Did you reduce the sugar by that much?

  • Sarah Bulmer

    I love these and I love YOU! Wish I could see that whole donut.

  • I HAVE to make these, do you think a stand mixer is absolutely necessary?

  • annieseats

    In many cases you can do without, but I think this dough would be very difficult to make without a stand mixer unfortunately. The butter would likely melt with the heat of your hands from kneading, not to mention it is a very soft, sticky dough so it just doesn’t lend itself well to hand-kneading. Sorry!

  • annieseats

    1 cup of the sugar in hers is the sugar for coating. My version is just written differently.

  • K M

    Ah, thank you for clarifying! I really don’t like it when recipes call for one combined amount of an ingredient, and then divide in the directions. Thank you for re-writing in a far more user friendly way :)

  • Wow these look perfect, just like in a bakery. My husband would adore these – well so would the rest of us. I haven’t made donuts in years but when I did they weren’t like this. Great recipe, I can’t wait to try these.

  • Oh man, these look crazy good! Homemade doughnuts are on my to do list and that strawberry filling makes these look irresistible. Sometimes life just needs doughnuts!

  • Inês Pedro

    They look delicious! Loved it! You got a new follower!

    Kisses from Portugal

  • Susan

    What kind of dish/china are the strawberries in? I have a strawberry themed anything obsession and noticed the strawberries on the bowl right away. The doughnuts look fabulous and I can’t wait to try them soon! Love your blog- it’s my go to for any special occasion or weeknight inspiration. Thanks!

  • Louann Zundel

    When I made these, they tasted great, but did not puff up like yours. My dough was SUPER soft and I’m thinking it may have needed a little more flour. When you made the dough, did it pull away from the side of the mixer bowl?

  • Stephanie

    These look so fabulous! My husband loves fruit filled doughnuts and I know he would love these!

  • annieseats

    This dough is on the soft/sticky side. I don’t recall whether it completely pulled away from the bowl. But puffing up has more to do with the yeast than the amount of flour added.

  • annieseats

    I found it on Etsy and couldn’t resist buying it! Glad you like it :)

  • Jessica Dunn

    I made these over the weekend and I tweaked them that in the Jelly instead of using all regular sugar i used like a 1/4 cup Habanero Sugar and the rest up to the 1/3 cup line of regular sugar… the flavors went perfect together, they are just enough spice to give you a little heat on the tail end after all the sweet from the strawberries and sugar coating. Thanks for the recipe! The only think i have to work on in the future is how to get them from the pan they rose on into the oil without completely crushing them. But i have a few ideas i’m gonna try.

  • Rebecca

    Does it matter what type of milk you use? Whole? Skim?

  • annieseats

    Not particularly. I just use whatever I have on hand. Enjoy!

  • Stephanie

    I really enjoyed these, super light, fresh and flavorful! I dropped my oil temp to 340, 350 made them too brown too quickly.

    I have baked yeast products many times, but I did run into an issue with these. During the second rise (3hrs) my dough did not seem to get anywhere close to double in size. I even tried the trick of warming the oven, shutting it off, and putting the pan in the oven to rise. I decided to fry them up, and they puffed up and were fantastic, but I wonder why they never doubled in size during the second rise? My yeast wasn’t expired, and my home was a typical 73F. Any idea?

  • annieseats

    If you used rapid rise yeast and not active dry, I’m not sure what exactly the issue was. Sounds like they just never quite warmed up enough for the second rise. Glad they were tasty anyway!