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Strawberry Rhubarb Glazed Doughnuts

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  • Prep 15 min
  • Total 30 min
  • Servings 14
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These doughnuts are pretty in pink thanks to a yummy homemade glaze made with fresh strawberries and rhubarb. Recipe by Daring Gourmet.
Created Jan 18, 2018
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Ingredients

  • 1 cup quartered fresh strawberries
  • 1/2 cup diced rhubarb
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup white chocolate chips
  • 1 cup icing sugar
  • 2 cans (8 count each) Pillsbury™ refrigerated crescent
  • Sprinkles, if desired

Steps

  •  
    1
    Place the strawberries and rhubarb in a saucepan along with the butter and cook over medium-high heat until soft, about 4-5 minutes.
  •  
    2
    Place the strawberry/rhubarb mixture in a food processor with the heavy cream and vanilla extract and puree until smooth. Return the mixture to the saucepan and heat it until very hot but not boiling. Remove it from the heat and whisk in the white chocolate chips until smooth. Refrigerate until chilled. Once chilled, whisk in the icing sugar until smooth. Set aside until ready to use. Will keep in the fridge for up to 3 days.
  •  
    3
    To make the doughnuts: Sprinkle some flour on your work surface. Roll out the tube of dough but don't separate it. Fold it over along the middle seam. Using a biscuit cutter or a glass, cut circles out of the dough at the widest point of each triangle. Use a smaller circle to cut out the donut hole. Scoop up the scraps of dough, reshape them into a ball, and roll it back out to the same width as the original square. Cut more doughnuts out. You'll end up with 7 doughnuts per tube of dough if you're using a 3 inch diametre cutter.
  •  
    4
    Heat the oil in a saucepan to a depth of at least 3-inches (or use a deep fryer). The temperature should be between 360°F and 375°F. Drop a doughnut into the oil and let it fry on one side until golden brown, 30-60 seconds. Then carefully flip the doughnut over and fry the other side until golden brown. Note: If the oil is hot enough the doughnut will not become saturated with oil. The high heat will immediately seal the outside of the dough, preventing the oil from seeping in. Remove the doughnut to a wire rack or a paper towel-lined plate while you fry the remaining doughnuts.
  •  
    5
    Dunk the doughnuts into the glaze and place them back on the rack or a plate for a few minutes to allow the glaze to set. Add some sprinkles if desired.

Nutrition Information

No nutrition information available for this recipe
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