Sweet, satisfying breakfast won’t get any easier or tastier than some homemade, glazed doughnuts. These sweet little drops of heaven require no yeast and are made with strawberry flavors inside and out.
I’m obsessed with these little doughnut holes! My favorite part, aside from being drop-dead-delicious, is the fact that there is no yeast. I’m not a fan of working with yeast, mostly because it takes SO long. So anytime I can side-step the yeast, I’m all over it. Just like I’m all over these doughnuts!
I’ve been strawberry crazy this week. It’s not just the fact that it puts me into the Valentine’s Day mood, truthfully, chocolate puts me more into the Valentine’s day mood, but also because I haven’t made any strawberry sweets the whole winter and I missed it. I hate artificial strawberry flavoring…hate it! Be it hard candy, lollipops, strawberry-kiwi soda, or even lip gloss that has artificial strawberry flavor, I can’t stand it. Most of the time, I can’t even tell it’s strawberry anyway. But fresh strawberry flavored (and added) desserts….YUM, YUM. (I feel the same way about cherry flavor too. Although, blue raspberry lollipops rock.)
So I’m making up for months of no strawberry treats and packed them all into one weekend. I got about 4 packs of gorgeous strawberries from Whole Foods last week and made two batches of Strawberry Sauce, two types of doughnuts (these Glazed Strawberry Ricotta Doughnuts and ones you will see on the36thavenue.com this week), two batches of Homemade Strawberry Pudding, and lot’s of waffles for little man to freeze for his weekday breakfast. You would think that I’ve had enough of strawberry, but enough is never enough. We shall see what else I will make this weekend.
** NOTE: If you don’t have strawberry sauce or you don’t feel like making any, use strawberry jam that is not too thick. I believe Smucker’s strawberry preserve is not very thick.**
Glazed Strawberry Ricotta Doughnuts (No Yeast)
- 10 oz whole milk ricotta cheese
- 2 eggs
- 3 Tbsp Strawberry sauce
- 2 cups all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 3 Tbsp white granulated sugar
- 1 tsp vanilla extract
- About 5 cups of vegetable oil for frying
- Strawberry Icing:
- 1 1/4 cups powdered sugar
- 4 Tbsp strawberry sauce
- 2 Tbsp whole milk
- Recommended: cookie scoop
- Preheat about 5 cups of oil in a medium sauce pot, over medium to medium-high heat. Heat oil to about 330-350 degrees. (350 is a max because it may cook doughnuts too fast on the outside and leave them raw on the inside.)
- Prepare icing in a medium bowl: Place powdered sugar into a bowl. Warm up milk and strawberry sauce (separately). Add milk and strawberry sauce to powder sugar and whisk until all smooth. Set aside.
- Set out a wire rack and place a paper towel or two underneath. Lay out a couple of paper towels for cooked doughnuts as well.
- In a large mixing bowl, whisk ricotta, vanilla, sugar, strawberry sauce and eggs until all incorporated.
- Add flour baking soda and salt. Mix with a rubber spatula until completely mixed throughout.
- Grease your hands and the cookie scoop with some cooking spray. Scoop out some dough with a cookie scoop and onto your hand, smooth the ball and carefully drop into the oil. Repeat with about 4 more and cook until deep golden brown, about 5-7 minutes.
- Take out cooked doughnut balls and place them on a paper towel.
- After they are cooled for a couple of minutes, roll them in icing and lay it on the wire rack.
- Repeat in batches until all the dough is gone.
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