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National Donut Day Strawberry Rhubarb Filled Yeast Donuts

Delicious yeast donuts filled with a sweet and tangy strawberry rhubarb filling, perfect for celebrating National Donut Day.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 1 packet active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk warm
  • 1 large egg beaten
  • 2 tablespoons unsalted butter melted
Filling
  • 1 cup strawberries chopped
  • 1 cup rhubarb chopped
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
Coating
  • 1/2 cup granulated sugar for dusting
  • 1 teaspoon ground cinnamon

Method
 

Prepare the Dough
  1. In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
  2. Add the beaten egg, melted butter, and salt. Gradually mix in the flour until a dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
Make the Filling
  1. In a saucepan, combine chopped strawberries, rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, about 10 minutes. Let cool.
Shape and Fry Donuts
  1. Roll out the dough to about 1/2 inch thick. Cut into circles and let rise for another 30 minutes.
  2. Heat oil in a frying pan to 350°F (175°C). Fry donuts until golden brown on both sides, about 2-3 minutes per side.
  3. Remove donuts and let cool slightly before filling with the strawberry rhubarb mixture using a pastry bag.
Coat the Donuts
  1. Mix sugar and cinnamon in a bowl. Roll the filled donuts in the mixture to coat.

Notes

These donuts are best served fresh but can be stored in an airtight container for up to 2 days.