Homemade Strawberry Glazed Donuts

So I won't lie, this wasn't an easy thing to make. But if you want a fun challenge with a very tasty reward these are worth a try. They are in no way a healthy treat, but hey we all need a little naughty dessert treats every once in a while.

Strawberry Donuts in a Strawberry Glaze

Donut

500g (4 c.) cake/ soft-wheat flour, plus more for rolling and cutting

2 tsp baking powder 

2 tsp salt 

3⁄4 tsp ground nutmeg

130g (2/3 c) sugar

3 Tbsp softened butter

1 large egg plus 1 large egg yolk 

165ml (2/3 c.) milk 

Canola oil, for frying (although I used coconut oil)

3/4 c. strawberries, chopped (if you are using frozen allow them to defrost before you add to your dough)

Glaze

350g (3 1/2 ) confectioners icing sugar

1 1/2 tsp golden syrup

1/4 tsp salt

1/2 tsp vanilla extract

1 Tbsp strawberry jam

75ml (2/3 c) hot water

Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside. *If you are like me and you only have a course whole wheat flour on hand, make sure that the total weight comes from the already sifted flour.

In a separate bow mix the sugar and butter until sandy. 

Add the egg and egg yolk and mix until the mixture is light colored and thick.

Add the dry ingredients to the wet ingredients in three separate additions, alternating with the milk, mixing until just combined. The dough will be sticky, like wet cookie/biscuit dough.

Add the defrosted strawberries and carefully mix in.

Transfer the dough to a clean bowl and refrigerate, covered directly with plastic wrap/cling film, for 1 hour (or up to 24 hours).

Gently roll out the chilled dough on a counter or cutting floured board, flouring the top of the dough and the rolling pin as necessary to prevent sticking— this is a soft, wet dough. Cut into as many dough- nuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently re-roll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.

Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 370°F/185°C.  I chose to do this in a smaller high-sided frying pan because it used less oil, although this mean I had to do each donut one at a time.

Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 60 seconds per side, or until deep golden brown on both sides. Drain on paper towels/absorbent paper.

For the glaze, in a clean bowl add sugar, syrup, salt, vanilla, jam and water; mix well. 

Dip one side of the hot donuts into the warm glaze and let dry for at least 10-15 minutes before serving.