Ingredients
1 envelope dry yeast
3/4 c. (6 fluid ounces) warm water
1/4 c. granulated sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 large egg
1/2 c. (4 fluid ounces) buttermilk
4 c. all-purpose flour, plus more for rolling
2 tbsp. unsalted butter, softened
Strawberries, rinsed, green tops cut off, and halved
Canola oil, for frying
Confectioners’ sugar, for dusting
Preparation
Step 1Fit stand mixer with a dough hook attachment. Combine yeast, water, and sugar in the mixer bowl and let stand about 5 minutes, or until mixture begins to bubble.Step 2Add salt and vanilla and stir to incorporate. Then add the egg and half the flour and mix until combined. Mix in butter, then add the remaining flour, 1/2 cup at a time, and mix until thoroughly incorporated and dough is completely smooth and elastic, about 5 minutes.Step 3Spray a large, clean bowl with nonstick cooking spray and place dough inside. Cover bowl with plastic wrap and let sit in a warm spot in your kitchen until doubled in size, about 60-90 minutes.Step 4Once risen, punch dough down, remove it from the bowl to a floured work surface, and roll out with a rolling pin, sprinkling with additional flour as needed to prevent sticking.Step 5Cut rolled dough out using 2-inch round cookie or biscuit cutters. Put one strawberry half in the center of each circle and pull sides of circle up over the fruit to cover, pinching dough together to seal. Roll dough gently between your hands to create a more even ball shape, then place balls on a parchment-lined baking sheet and let rise another 30 minutes.Step 6Line another baking sheet with paper towel and set aside. Heat canola oil in a large saucepot over medium heat, until oil reaches about 360 degrees F. Fry doughnuts in hot oil until deep golden brown, turning as needed to create even browning on all sides and ensure they are completely cooked through. Move fried doughnuts to paper towel-lined baking sheet to drain, let cool 5-10 minutes, and dust with confectioners’ sugar.
