Chocolate Covered Strawberry Donuts- Baking Bucket List

Step 1

In a large bowl, whisk together all dry ingredients: flour, salt, nutmeg and yeast.

Step 2

In a separate bowl, whisk egg and combine with milk, melted butter and vanilla extract.

Step 3

Slowly stir wet ingredients into dry ingredients and turn dry ingredients over with a wooden spoon, or your hands until a wet dough forms. Allow dough to rest for at least 5 minutes.

Step 4

Knead dough for 6-8 minutes either by hand or with a stand mixer until a soft dough forms. Knead on a lightly floured surface. You should be able to poke the dough and it springs back up.

Step 5

Place dough in a buttered bowl and flip it to coat both sides. Cover with a towel and allow dough to rise in a warm location for 1 ½ for 2 hours until the dough doubles in size.

Step 6

Turn the dough out onto a lightly floured surface. Roll dough out to 1/4” thick and cut with a round cookie or donut cutter.

Step 7

Place on a nonstick or parchment paper lined baking sheet. Cover with plastic wrap. Place on counter and allow to rise for another hour until they double in size. *Do not place back in a warm oven*

Step 8

Heat oil to 345°F- 365°F. Place dough into oil and fry on each side for about 30 seconds until lightly golden brown. Use a pair of metal tongs to remove donuts from oil and gently tap off excess oil. Allow to cool on a wire rack.

Step 9

To prepare the glaze, wash and dry strawberries. Puree until smooth.

Step 10

Combine strawberries with powdered sugar, start with 2 cups and add additional powdered sugar until desired thickness. Add vanilla extract and milk to fit your taste buds.

Step 11

Dip donuts 2-3 times in the glaze. Flip over and allow the glaze to set for about 30 minutes. Cover with chocolate ganache.

Step 12

For the ganache, combine 8 oz chocolate chips with 3 tbsp heavy cream in a microwave-safe dish. Microwave on high for 30-60 seconds. Stir until chocolate is smooth. Add additional heavy cream to thin out ganache if needed. Drizzle over donuts.