Ingredients:
For the Yeast-Raised Doughnuts:
| Ingredient | Quantity |
|---|---|
| Unbleached All-Purpose Flour | 4 1/2 cups |
| Dry Yeast | 1 1/2 tablespoons |
| Whole Milk (heated to 110°F) | 1 cup |
| Granulated Sugar | 5 tablespoons |
| Kosher Salt | 2 teaspoons |
| Ground Mace | 1/2 teaspoon |
| Large Eggs | 3 |
| Unsalted Butter (room temperature) | 5 tablespoons |
For the Strawberry Mascarpone Filling:
| Ingredient | Quantity |
|---|---|
| Mascarpone (cold) | 8 ounces |
| Granulated Sugar | 2 tablespoons |
| Heavy Cream (cold) | 1 cup |
| Strawberry Jam | 1/4 cup |
For the Strawberry Glaze:
| Ingredient | Quantity |
|---|---|
| Powdered Sugar | 1 cup |
| Strawberry Puree or Jam | 2-3 tablespoons |
| Vanilla Extract (optional) | 1 teaspoon |
Instructions:
- Prepare Ingredients and Activate Yeast:
- Measure all the ingredients for the doughnuts.
- Place the flour in a large bowl.
- In a separate 2-cup measuring cup, heat the milk to 110°F (warm to the touch but not hot).
- If your kitchen is cool, preheat your oven to create a warm proofing environment for the dough later.
- Make the Strawberry Filling (Optional):
- In a mini food processor, combine the freeze-dried strawberries and sugar until finely ground.
- In a small saucepan over medium-high heat, cook the strawberry mixture with the strawberry jam until it thickens to a jam consistency. Let it cool completely before using.
- Activate the Yeast:
- Combine 1 cup of the flour, 1 tablespoon of the yeast, and 1 tablespoon of the sugar in the bowl of a stand mixer. Whisk these dry ingredients together.
- Wet Ingredients and Sponge Dough:
- Add half of the warm milk (1/2 cup) and use a spatula to mix it with the dry ingredients until there are no lumps. This creates a starter dough called a sponge.
- Let the sponge sit for 15 minutes to allow the yeast to activate.
- Mixing the Dough:
- Add all the remaining doughnut ingredients (except the butter) to the stand mixer bowl with the sponge dough.
- Using the paddle attachment, mix everything until the flour is completely incorporated with the wet ingredients.
- Kneading the Dough:
- Switch the attachment to the dough hook and gradually add the softened butter in 3 pieces.
- Once all the butter is incorporated, increase the speed to medium and knead the dough until it pulls away from the sides of the bowl and forms a smooth, elastic ball.
- First Rise:
- Transfer the dough to a lightly floured work surface and knead by hand for 30 seconds to achieve a smooth and uniform texture.
- Place the kneaded dough on a floured half baking sheet, cover it loosely with a tea towel, and let it rise in a warm place for 60 minutes, or until doubled in size.
- Shaping the Doughnuts:
- Divide the risen dough into 15 equal pieces, each weighing about 80 grams.
- Gently roll each piece into a ball.
- Place the balls of dough on a parchment-lined baking sheet, leaving about 3 inches of space between them to allow for further rising.
- Second Rise:
- Cover the shaped doughnuts loosely with plastic wrap or a tea towel and let them rise for another 30-45 minutes, or until they reach 2-3 times their original size.
- Frying the Doughnuts:
- Heat oil in a large pot or deep fryer to 360°F (180°C).
- Carefully fry the doughnuts for about 1 minute per side, or until golden brown.
- Filling the Doughnuts:
- Once cool enough to handle, fill a pastry bag fitted with a plain tip or a bismark tip with the strawberry mascarpone filling.
- Insert the tip into the side of each doughnut and
