Summer just got sweeter with Benjamina Ebuehi’s delightful strawberry and custard doughnut recipe. These pillowy treats, filled with luscious custard and topped with fresh strawberry glaze, are the perfect indulgence for warm afternoons.
Why This Recipe Works
Ebuehi’s recipe balances simplicity with gourmet flair. The doughnuts are light yet satisfying, while the combination of velvety custard and tangy strawberry glaze creates a harmony of flavours that’s hard to resist.
Ingredients You’ll Need
- Strong white bread flour
- Caster sugar
- Fresh yeast (or fast-action dried yeast)
- Whole milk
- Free-range eggs
- Unsalted butter
- Fresh strawberries
- Icing sugar
- Ready-made custard (or homemade if preferred)
Step-by-Step Method
- Prepare the dough by mixing flour, sugar, yeast, milk, eggs and butter until smooth.
- Knead for 10 minutes until elastic, then leave to prove until doubled in size.
- Shape into balls and prove again before frying at 180°C until golden.
- Fill with custard using a piping bag.
- Dip in strawberry glaze made from blended strawberries and icing sugar.
Pro Tips from Benjamina
"The key to perfect doughnuts is patience during proving," Ebuehi advises. "Don’t rush the process – properly risen dough makes all the difference in texture."
For an extra touch, she recommends garnishing with freeze-dried strawberry powder or edible flowers before serving.
