Strawberry Glazed Doughnuts

Instructions

1. Prepare the dough
   In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add eggs, melted butter, and vanilla, whisking until combined. In a separate bowl, whisk together flour and salt. Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms.
2. Knead and rise
   Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
3. Shape the doughnuts
   Punch down the dough and roll it out on a floured surface to 1/2-inch thickness. Using a 3-inch round cutter, cut out circles. Use a 1-inch cutter to create holes in the center. Place the doughnuts and holes on parchment-lined baking sheets. Cover and let rise for 30 minutes.
4. Heat the oil
   Heat oil in a large, heavy-bottomed pot or deep fryer to 350°F. Use a candy thermometer to monitor the temperature. Prepare a cooling rack placed over paper towels for draining the fried doughnuts.
5. Fry the doughnuts
   Carefully lower 2-3 doughnuts into the hot oil using a slotted spoon. Fry for 1-2 minutes per side until golden brown. Remove with a slotted spoon and place on the prepared cooling rack. Repeat with remaining doughnuts and holes, adjusting heat as needed to maintain temperature.
6. Make the strawberry glaze
   In a medium bowl, whisk together the sifted powdered sugar, strained strawberry puree, strawberry jam, and lemon juice until smooth. If too thick, add a teaspoon of milk; if too thin, add more powdered sugar until you reach a thick but pourable consistency.
7. Glaze the doughnuts
   Once the doughnuts have cooled for about 10 minutes but are still warm, dip the tops into the strawberry glaze. Return to the cooling rack to allow excess glaze to drip off and the glaze to set, about 15-20 minutes.