Better-Than-A-Bakery Strawberry Doughnuts

Instructions

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1. 1 Prepare tangzhong: combine 1/2 cup of the milk and 3 tablespoons of the bread flour in a small pot. Cook over medium heat, whisking the entire time, until thickened, 2 to 4 minutes. Set aside to cool.
2. 2 Pour remaining milk into a microwave-safe bowl and microwave until warm but not hot, 15 to 20 seconds. Pour into the bowl of a stand mixer fitted with the hook attachment. Add tangzhong, yeast, and melted butter. Whisk together. Add eggs, yolks, sugar, remaining bread flour, and salt to the bowl.
3. 3 Knead with the hook attachment until a smooth dough forms, 7 to 8 minutes. Cover and let rise at room temperature for 1 hour, or overnight in the fridge.
4. 4 Line a baking sheet with parchment paper and lightly grease the paper
5. 5 Lightly flour a work surface and empty the dough from the bowl onto the work surface. Roll out the dough with a rolling pin to ½-inch thickness. Use a doughnut cutter to portion the dough and set on the prepared baking sheet.
6. 6 Cover doughnuts loosely with plastic and allow to rise until they are very puffy and doubled in size, 60 to 90 minutes.
7. 7 Meanwhile, for the glaze combine diced strawberries, sugar, lemon juice, and cornstarch in a small pot. Cook over medium heat until thickened, 2 to 3 minutes.
8. 8 Puree strawberry mixture in a food processor or with an immersion blender until smooth (or you can muddle until saucy if you prefer). Pour strawberry puree into a bowl and whisk in powdered sugar until smooth. Add milk and whisk to combine. Set aside.
9. 9 Heat 4 cups of oil in a pot over medium heat until it reaches 350 degrees F (180 degrees C).
10. 10 Carefully lower doughnuts into the hot oil and fry for about 1 minute per side, flipping once it’s turned golden brown. Drain on a wire rack until cool enough to pick up, but still little warm.
11. 11 Dip warm doughnuts into the strawberry glaze and return to the wire rack. Allow glaze to set for 10 minutes before serving.