These donuts are pretty in pink thanks to a yummy homemade glaze made with fresh strawberries and rhubarb.
It’s 8:37pm. You’re in the middle of watching your favorite show. And then it happens. Out of nowhere. You didn’t ask for it. You’re not to blame. But it happens nonetheless. The craving hits. The donut craving. You know the one. You look at your watch. Yep, 8:37pm.
The thought of getting in your car and driving to your local donut joint (if they’re still open) is almost as repelling (almost) as the thought of donuts is enticing. You drum your fingers beside you on the couch, bite your lower lip, and sink down further into the cushions of despair.
DON’T be a victim again.
Take CONTROL of your cravings, your circumstances, your LIFE.
ALWAYS have a tube of Pillsbury Crescent Dough and some ready-made strawberry rhubarb glaze in your fridge and YOU’RE SET.
It’s now 8:47pm. And you sit down with a plate of freshly made Strawberry Rhubarb Glazed Donuts.
You sink your teeth into them.
Here's how. Gather up your ingredients.
Cut up the strawberries and rhubarb and cook them in a saucepan with the butter over medium-high heat.
Cook it until soft, about 4-5 minutes. 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 it’s chilled, whisk in the powdered sugar until smooth.
Check out this gorgeousness. I can’t even describe how divinely delicious this glaze is.
Now it’s time to make the donuts. Sprinkle some flour on your work surface. Roll out the tube of dough but don’t separate it.
Fold it in half 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 donuts out. You’ll end up with 7 donuts if you’re using a 3-inch diameter cutter. Plus you’ll have a few scraps left, which is perfect – those will be your test strips to make sure the oil is hot enough (but not too hot).
Heat the oil in a small saucepan so you can get plenty of depth (at least 3 inches). The temperature should be between 360 and 375ºF. Test the oil by throwing a drop of water in it. If it sputters, throw in a piece of leftover scrap dough. If it turns dark brown within a few seconds, it’s too hot. Lower the stovetop setting, let the oil sit a couple of minutes, and try again.
Drop a donut into the oil and let it fry on one side until golden brown. If the oil is the right temperature it should only take about 30-45 seconds. Then carefully flip the donut over and fry the other side.
Note: If the oil is hot enough the donut 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 donut to a wire rack or a paper towel-lined plate while you fry the remaining donuts.
Dunk the donuts 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.
You will, I promise.
For more delectable eats, check out Kimberly’s food blog The Daring Gourmet.