The moment these White Chocolate Strawberry Cream Donuts came out of my oven, I knew I had a new favorite. My kitchen filled with the sweet, comforting scent of baking dough and vanilla, but the real magic happened when I dipped the warm, pillowy donuts into that melted white chocolate and watched it set. That first bite—a burst of juicy strawberry cream against the rich, sweet shell and soft cake—was pure joy. I’m so excited to share this recipe with you; it feels like handing over a little box of happiness.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1 large egg, at room temperature
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 8 oz white chocolate baking bars, chopped (not chips!)
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar, plus more for dusting
- 1 tsp vanilla bean paste or extract
- 1 cup fresh strawberries, finely diced
I can’t stress enough about the white chocolate: use real baking bars. When I tried this with white chocolate chips the first time, the coating was waxy and stubborn. Bars melt smoothly and taste infinitely better. For the strawberries, make sure they’re ripe and sweet. If they’re a bit tart, I’ll sometimes toss the diced pieces with a teaspoon of sugar and let them macerate while I make the donuts—it creates a lovely syrup that adds to the filling.
Equipment Needed
- Donut pan (standard 6-cavity)
- Large mixing bowl & medium mixing bowl
- Whisk & rubber spatula
- Piping bag (or a large zip-top bag)
- Small saucepan or heatproof bowl for double-boiler
- Hand mixer or stand mixer
- Cooling rack
The donut pan is non-negotiable for that classic shape, but if you’re in a bind, a muffin tin will work—you’ll just have “donut muffins.” Trust me, I’ve done it, and they’re still delicious! A piping bag is my secret for a mess-free, perfectly centered filling. I used to spoon it in and made a huge mess; the bag gives you so much control. For melting the chocolate, a glass bowl set over a pot of simmering water (a double-boiler) is my go-to. It prevents the delicate white chocolate from seizing, which happened to me more than once when I tried the microwave.
Step-by-Step Instructions
First, we make the batter. Whisk together your dry ingredients—flour, sugar, baking powder, and salt—in a large bowl. In another bowl, whisk the egg, milk, melted butter, and vanilla until smooth. Now, here’s my personal tip: pour the wet ingredients into the dry and gently fold with a spatula until just combined. I learned the hard way that overmixing makes the donuts tough. A few lumps are perfectly fine! Spoon the batter into a piping or zip-top bag, snip the corner, and pipe it into your greased donut pan, filling each cavity about 2/3 full. They bake in a 350°F oven for 10-12 minutes. You’ll know they’re done when they spring back lightly to the touch.
While the donuts cool completely on a rack (this is crucial, or your chocolate will melt off!), make the magic happen. For the filling, whip the cold heavy cream, powdered sugar, and vanilla until you have stiff, beautiful peaks. Gently fold in the diced strawberries. Getting the cream right is a sensory joy—watch for those soft peaks to form. Then, melt the chopped white chocolate gently over your double-boiler, stirring until it’s utterly smooth. Let it cool for just a minute so it’s slightly thickened but still dippable.(See the next page below to continue…)