Strawberry Heart Dairy-Free Donuts
Make these deliciously puffy dairy-free donuts! Fill them, glaze them, or just leave them plain, you can't go wrong either way!
Ingredients
For the donuts
- 1 1/2 cups water, warm, not boiling
- 5 tsp instant yeast, 2 packages rapid or active drive yeast
- 1/3 cup granulated sugar
- 1 tbsp vanilla extract
- 2 eggs, large
- 1/3 cup vegetable oil, plus more for frying
- 5 1/2 cups all purpose flour
- 1 tsp baking powder
- 2 tsp kosher salt
For the mousse
- 1/2 cup strawberry jam
- 1/4 tsp kosher salt
- 1/3 cup sour cream
- 3 ounces cream cheese
- 1/3 cup heavy cream
For the strawberry glaze
- 1 cup confectioners sugar
- 1/2 cup freeze dried strawberries, crushed
- 2-3 tsp milk or water
Instructions
Make the donuts
- In a large mixing bowl or stand mixer, mix the 1 1/2 cups warm water with the 5 tsp yeast and leave to sit until it froths, about 10 minutes. Add 1/3 cup sugar, 1 tbsp vanilla, 2 eggs, and 1/3 cup oil to the bowl and mix until well combined.
- Add 5 1/2 cups flour, 1 tsp baking powder, and 2 tsp salt, and knead or mix on medium for 5 minutes until a soft, non sticky dough forms. You will know the dough is ready when it separates easily from the bowl, or when it stops sticking to your rolling surface. Add in more flour by a 1/4 cup if you need to while mixing if the dough is too sticky.
- Grease or spray a large bowl with pam and place dough inside to rise for 1 hour. Remove the dough from the bowl onto a lightly floured surface. Punch it down and roll it out into a rectangle- 3/4 of an inch in thickness.
- Using a 2-3 inch heart cookie cutter, cut out hearts and set aside on a parchment paper lined cookie sheet. Gather scraps and repeat.Let the hearts rise for another 45 mins to an hour
- Fill a deep fryer or a large stock pot with vegetable oil, about 3-4 inches high. Heat your oil to 350°F. When the oil is ready, fry the donuts for 1-2 mins on each side or until golden brown. Remove donuts from oil, and drain on paper towels to remove excess oil.
Make the filling
- In a small blender or food processor combine the 1/2 cup jam,1/4 tsp salt salt, 1/3rd cup sour cream, and 3 ounces cream cheese. Blend until smooth.
- In a mixer bowl fitted with the whisk attachment, whip the cream until stiff peaks form.Fold the cream into the strawberry mixture and place in the fridge to firm up for a few minutes.
Make the glaze
- In a small bowl combine the 1 cup confectioner sugars, 1/2 cup crushed freeze dried strawberries, and 2tsp milk. Mix until a runny glaze forms. If the glaze is too thick, add 1/2 teaspoon liquid until you get the desired consistency. If it is too runny, add 1 tablespoon of confectioners at a time till it's thickened.
Assemble!
- Fill a piping bag or small ziplock bag with the mousse and snip off a little piece of the corner. Push a hole through the top middle part of the heart donut using a straw, or a piping tip if you have it. Squeeze some filling into the donut, dip in the glaze, and set aside. Repeat with all donuts, or leave them plain. They are delicious either way!
Notes
*If you don't have a thermometer, a good way to tell if your oil is ready for frying is to heat it on medium for a few minutes. Then using a wooden spoon, stick the handle into the oil, and if it starts to bubble around the handle, then you know your oil is ready. You can also take a small piece of dough and do a test.
Yes there is baking powder in this recipe too, it adds to the fluffiness.
The filling recipe is from Dessert For Two
Serving: 1donut, Calories: 244kcal, Carbohydrates: 40g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 261mg, Potassium: 144mg, Fiber: 2g, Sugar: 15g, Vitamin A: 137IU, Vitamin C: 61mg, Calcium: 30mg, Iron: 3mg
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