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3 Strawberry Cream Filled Doughnuts stacked on top of each other
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5 from 8 votes

Strawberry Cream-Filled Doughnuts

These yeast raised doughnuts are tender and a little chewy, which is how I like them. They're filled with a delicious strawberry whipped mascarpone filling and topped with a strawberry sugar.
Prep Time2 hrs 30 mins
Cook Time30 mins
Total Time3 hrs
Course: Breakfast, Brunch
Cuisine: American
Servings: 20
Calories: 327kcal


Strawberry Jam

  • 1 cup coarsely chopped strawberries room temperature
  • 4 tablespoons granulated sugar

Yeast Raised Doughnuts

  • 4 1/2 cups (638 grams) unbleached all-purpose flour
  • 1 1/2 tablespoons (15 grams) dry yeast
  • 1 cup + 3 tablespoons whole milk heated to 110°F
  • 5 tablespoons (67 grams) granulated sugar
  • 2 teaspoons (7 grams) kosher salt
  • 1/2 teaspoon ground mace
  • 3 large eggs (150 grams) room temperature
  • 5 tablespoons (70 grams) unsalted butter room temperature

Strawberry Sugar Coating

  • 1 cup granulated sugar
  • 1/4 cup freeze-dried strawberries

Strawberry Mascarpone Filling

  • 8 ounces mascarpone cold
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream cold
  • 1/4 cup strawberry jam


  • Before starting measure out all the ingredients for the doughnuts. Place the flour in a large bowl. Pour the milk into a 2-cup measuring cup and heat it in the microwave to 110 degrees F.
  • If the weather or your kitchen is cold see the Note below for creating your own proofing box.

For the Strawberry Sugar Dust

  • Place the sugar and freeze-dried strawberries in a mini food processor and process until the strawberries are thoroughly combined with the sugar and look like dust.

Quick Strawberry Jam

  • Place the chopped strawberries and the sugar in a small saucepan and place the pan over medium high heat
  • Stir the strawberries as they cook and once the mixture starts to boil, reduce the heat to medium low and cook the strawberry jam until is thick and the strawberries have completely cooked down. You should have about 1/4 cup of jam.
  • Scrape the jam into a small bowl and let cool to room temperature before combining with the mascarpone and heavy cream.

Make the Sponge

  • Place 1 cup of the flour, 1 tablespoon of the yeast, 1 tablespoon of the sugar in the bowl of a stand mixer and whisk to combine. Add half of the milk and use a spatula to stir it together until there are no bits of flour left. Be sure that no flour is left on the bottom of the bowl. Cover the bowl with plastic wrap and let the mixture sit for 15 minutes. The mixture should begin to bubble and rise.
  • While the yeast mixture is sitting add the ground mace, ground nutmeg, salt, remaining sugar to the remaining flour and whisk together.

For the Dough

  • Sprinkle a half baking sheet lightly with a tablespoon of flour.
  • To the sponge add the remaining yeast, the milk and the eggs and with the paddle attachment mix on low speed until combined. With the mixer still on low speed add the remaining flour 1 cup at a time and continue to mix until all the ingredients all mixed together.
  • Switch to the dough hook, start on low speed and add the butter in 3 pieces waiting until 1 piece is mixed in before adding the next piece. When all the butter is added, increase the speed to medium and knead the dough until it pulls away from the sides of the bowl. This will take about 8 minutes.
  • After 8 minutes the dough should be smooth, elastic, and slightly sticky. Another way to check that it's ready is to gently stretch the dough until it is almost transparent. You should be able to do this without the tearing the dough. If the dough easily tears knead it with the mixer for 1 more minute.
  • Scrape the dough onto a a clean surface (without flour). Knead the dough for about 30 seconds until you have a smooth ball. Place the dough onto the baking sheet. Lightly dust the top of the dough with flour and cover with tea towel. Let the dough proof for 45-60 minutes or until the dough is doubled in size.
  • While the dough is rising, line two half baking sheets with parchment paper and lightly spray them with non-stick spray.
  • When the dough has risen gently turn the dough onto a floured surface. Divide the dough into about 15 pieces, 80 grams each. Roll each piece into smooth ball. Place the doughnuts on the baking trays about 3-inches apart.
  • Cover the doughnuts with tea towels Let them rise until doubled in height, about 45-60 minutes. If your kitchen is warm it might take less time.
  • While the doughnuts are proofing, fill a 5-quart pot with vegetable oil to a depth of 1-1/2-inches. Begin to heat the oil on medium low heat. The oil temperature will slowly rise. Use a candy thermometer or instant read thermometer to keep track of the temperature. Place a baking sheet with a cooling rack next to your cooking pot.
  • When the doughnuts are ready place them near the pot and increase the heat to medium-high heat and heat the oil to 360°F.
  • Cut the parchment paper into individual squares so each doughnut is on its own piece of parchment. Use the parchment squares to place the doughnuts into the hot oil and immediately remove the parchment squares from the oil.
  • Place 2-3 doughnuts in the pot and fry for one minute on each side. Use a set of chop sticks to turn the doughnuts over and a spider skimmer to remove the doughnuts from the pot and place them on the rack.
  • As the doughnuts fry you will need to adjust the temperature on your stove to keep the oil from getting too hot or too cool. If the oil gets too hot (above 370°F), remove the pot from the heat and allow to cool. On my stove I am able to maintain temperature at medium low heat.
  • When the doughnuts are cool enough to handle, but still warm roll them in the strawberry sugar dust.
  • Let them cool before filling with the strawberry mascarpone filling.

For the Strawberry Whipped Mascarpone

  • Place the cold mascarpone and the sugar in a large bowl. With a handheld mixer mix on medium-high speed beat until the mixture is smooth and sugar is well combined with the mascarpone.
  • With the mixer on low speed slowly stream in the heavy whipping cream. When all of it is added, increase the speed to medium and beat until visible beater marks at left in the whipped mascarpone and there are soft peaks. Be careful not to overmix.
  • Add the strawberry jam and mix on low speed just until the strawberry jam is combined. If the doughnuts are cooled to room temperature start filling the doughnuts. If the doughnuts are not cooled, stored the whipped mascarpone in the refrigerator until ready to use.

Filling the Doughnuts

  • Place the cream filling in an 18-inch pastry bag with a plain tip or a bismark doughnut tip.
  • Insert a small knife into the side of the doughnut and move it around to make a small cavity in the doughnut.
  • Stick the tip into the doughnut and squeeze until the center of the doughnut is filled.


  • The doughnuts are best they day they are made but can be refrigerated for up to 2 days in an airtight container.


How to Create a Proofing Box in the Oven
Bring a large kettle of water to a boil. Pour 8 cups of boiling water into a 9 x 13-inch baking dish and set it on the floor or bottom rack of your oven. Place the bowl with the covered dough on the middle rack of the oven, close the door and let the dough rise until doubled in size, about 1 hour.
You can make the strawberry jam for the recipe or use your favorite jarred strawberry jam.  When local strawberries are available they make the best jam.
I have a 7-quart KitchenAid Stand Mixer.  If you have a smaller mixer you may require more time to knead the dough.


Calories: 327kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 261mg | Potassium: 122mg | Fiber: 1g | Sugar: 22g | Vitamin A: 478IU | Vitamin C: 41mg | Calcium: 49mg | Iron: 2mg