For the doughnuts:
- 1/2 cup warm water
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 2 1/4 teaspoons (1 packet) instant yeast
- 4 large egg yolks
- 1/3 cup (65 grams) granulated sugar
- 2 1/2 cups plus 2 tablespoons (335 grams) all-purpose flour
- 1/4 teaspoon fine salt
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 1/4 cup heavy cream, at room temperature
For the strawberry glaze:
- 3 cups (375 grams) powdered sugar, sifted
- 1 1/2 tablespoons light corn syrup or golden syrup
- 1/2 teaspoon strawberry extract, optional
- 1 1/2 cups (30 grams) freeze dried strawberries, finely crushed and sifted*
- 1/4 to 1/2 cup hot water
Make the doughnuts:
In the bowl of a stand mixer whisk together the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, stirring until absorbed. Attach the dough hook. Add the butter and cream and knead on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Avoid adding too much additional flour, the dough will become less sticky as it rises. Remove the dough to a greased bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
Roll the dough out on a floured surface until it’s just over a ½-inch in thickness. Cut out about 12 doughnuts from the dough with a flour dusted doughnut cutter, rerolling the dough scraps as needed. Place on large baking sheets lined with parchment paper, spacing at least a few inches apart. Cover and allow to rise until puffy, about 30 to 45 minutes.
Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 to 12 minutes, or until lightly golden and puffed.
Make the glaze:
Mix all ingredients in a bowl with a whisk until smooth, adding enough water to make the glaze smooth and pourable but still very thick. Dip each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let set for 20 to 30 minutes before serving. Doughnuts are best served the day they’re baked.