Baked Strawberry Cream Donuts with White Chocolate
These donuts are baked in a donut pan, so there is no deep frying involved. Each one is split and filled with a light whipped cream flavored with strawberry jam and fresh berries, then finished with a drizzle of white chocolate. They make a pretty treat for brunch, birthdays or Valentine's Day.
Preparation Steps
Heat the oven to 350°F (175°C) and coat a donut pan with nonstick spray.
Whisk the flour, sugar, baking powder and salt together in a large bowl. In a second bowl, whisk the milk, eggs, melted butter and vanilla until smooth.
Pour the wet ingredients into the dry and stir gently just until no dry flour remains.
Spoon or pipe the batter into the pan, filling each cavity about halfway. Bake for 10 to 12 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then cool completely on a wire rack. Repeat with any remaining batter.
Whip the cold cream and powdered sugar to stiff peaks. Gently fold in the jam and chopped strawberries.
Slice each cooled donut in half horizontally and spread a generous layer of strawberry cream on the bottom half, then replace the top.
Tint the melted white chocolate with a drop of pink coloring if you like, drizzle it over the donuts and let it set for a few minutes before serving.
Tips & Variations
- Make sure the donuts are completely cool before filling, or the cream will melt and slide out.
- Raspberry jam and fresh raspberries make an easy variation, or dip the tops in dark chocolate instead of white.
- Once filled, keep the donuts in the fridge and eat within 2 days. Unfilled donuts keep in an airtight container for 1 day.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!