MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Homemade Strawberry Cream-Filled Donuts
Categories: Breads, Snacks, Dairy, Fruits
     Yield: 12 servings

   1/4 oz Env active dry yeast
     2 tb Warm water
 3 1/4 c  All purpose flour
     1 c  Whole milk
     4 tb Soft butter
     1 ts Vanilla extract
     3    Egg yolks
     2 tb Sugar
     1 qt Vegetable oil
     4 c  Sliced strawberries
   1/4 c  Sugar
 1 1/2 tb Water
     1 c  Sugar
    16 oz Cream cheese; room temp
   1/2 c  Powdered sugar
     2 tb Strawberry jam

 In a bowl of a stand mixer, combine the yeast and warm
 water.

 Add the flour, milk, butter, vanilla, yolks and sugar.
 Mix on slow until the dough comes together to form a
 soft ball.

 Transfer the dough to a floured work surface and roll
 into a ball.

 Place the dough into a bowl brushed with olive oil and
 cover with a towel. Leave the bowl somewhere hot (such
 as on top of a pre-heated oven) until the dough has
 doubled in size (about 1-1/2 hours).

 Place the sliced strawberries in a non-stick pan with
 the sugar and water and bring to a simmer.

 Cook on low heat for about 10 minutes until the
 strawberries are soft; then let cool in the fridge or
 freezer.

 Place the soft cream cheese in the bowl of the mixer and
 beat together with the powdered sugar and strawberry
 jam.

 Once the strawberries have cooled, add about 1-1/4 cups
 of the strawberries to the cream cheese. Mix on low
 speed until incorporated and store in the fridge while
 you finish the donuts.

 Once the dough has doubled in size, place it on the
 table and divide it evenly into 15 pieces.

 Roll each piece of dough into a ball and place on a
 baking sheet lined with parchment paper and dusted with
 flour.

 Cover the donut balls with a towel and let rise again
 for at least 30 minutes.

 Heat the oil in a deep pot to 375 F/190 C. Carefully
 lift each donut from the baking sheet with tongs and
 gently add to the hot oil. You should cook 3 at a time
 to prevent crowding the pot.

 Cook in the oil for about 1 minute and then flip them
 over and repeat until they are golden brown.

 Lift the donuts from the pot and transfer to a sheet of
 paper towels to drain.

 Once all of the donuts have been cooked and are cool,
 roll them in the sugar.

 Poke a hole in the side of each donut with a skewer or
 long toothpick. Fill a piping bag with some of the cream
 and fill each donut. Serve immediately.

 RECIPE FROM: https://www.californiastrawberries.com

 Uncle Dirty Dave's Archives

MMMMM