White Chocolate Strawberry Cream Donuts
Ingredients:
For the Donuts:
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2 cups all-purpose flour
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1/2 cup sugar
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1 tablespoon baking powder
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1/4 teaspoon salt
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1/2 teaspoon ground cinnamon (optional for a hint of spice)
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2 large eggs
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1/2 cup whole milk (or buttermilk for a tangy flavor)
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1/4 cup unsalted butter, melted
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1 teaspoon vanilla extract
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1/4 cup sour cream (or Greek yogurt for extra moisture)
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1/2 teaspoon lemon zest (optional, for a fresh pop of flavor)
For the Strawberry Cream Filling:
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1/2 cup heavy cream
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1/4 cup fresh strawberries, finely chopped (or you can use strawberry puree)
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
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2 tablespoons cream cheese, softened (for extra richness and texture)
For the White Chocolate Glaze:
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1/2 cup white chocolate chips
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2 tablespoons heavy cream
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1 teaspoon vanilla extract
Instructions:
1. Make the Donuts:
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Preheat the oven to 350°F (175°C). Grease a donut pan with a little butter or non-stick spray.
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In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
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In a separate bowl, whisk together the eggs, milk, melted butter, vanilla extract, sour cream, and lemon zest (if using).
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Fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
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Spoon the batter into the donut pan, filling each mold about 2/3 of the way full. You can use a piping bag for a cleaner fill or just spoon it directly.
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Bake for 12-15 minutes or until a toothpick comes out clean when inserted into the center of a donut. Let them cool for about 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Strawberry Cream Filling:
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In a medium bowl, whip the heavy cream until soft peaks form (you can use a hand mixer or whisk vigorously).
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Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
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In another small bowl, mash or puree the strawberries. If you want a smooth texture, you can blend them into a puree.
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Fold the strawberries and cream cheese into the whipped cream mixture. Be gentle so you don’t deflate the whipped cream.
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Once the donuts have cooled, cut a small hole in the side of each donut and pipe or spoon the strawberry cream filling inside. (You can also use a piping bag with a long tip to fill the donuts evenly.)
3. Make the White Chocolate Glaze:
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In a microwave-safe bowl, melt the white chocolate chips and heavy cream together in 20-second intervals, stirring in between, until smooth and melted.
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Stir in the vanilla extract and mix well until the glaze is silky.
4. Glaze the Donuts:
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Dip the tops of the donuts into the white chocolate glaze, making sure they are well-coated. Let any excess glaze drip off.
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Place the glazed donuts on a cooling rack and allow the glaze to set for a few minutes before serving.
5. Serve and Enjoy!
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Garnish the donuts with extra chopped strawberries, or drizzle some extra white chocolate on top for added flair.
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Serve these donuts fresh and enjoy the delicious combination of fluffy, creamy, and fruity goodness.
Tips for Perfection:
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Storage: These donuts are best eaten the same day, but you can store them in an airtight container for a day or two. Reheat slightly in the microwave if you prefer them warm.
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For extra sweetness: If you love extra sweetness, sprinkle the glazed donuts with some crushed graham crackers or toffee bits for a crunch.
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Making ahead: You can make the donuts a day in advance, then fill and glaze them right before serving.
These White Chocolate Strawberry Cream Donuts are sure to impress at any brunch, dessert table, or special occasion. Let me know how they turn out!