This recipe combines fluffy yeast-raised donuts with a sweet strawberry filling and a tangy strawberry glaze, creating a delightful homemade donut experience.

Glazed Strawberry Cream Cheese Donuts: A Delightful Treat

Ingredients:
For the Yeast-Raised Doughnuts:

Ingredient Quantity
Unbleached All-Purpose Flour 4 1/2 cups
Dry Yeast 1 1/2 tablespoons
Whole Milk (heated to 110°F) 1 cup
Granulated Sugar 5 tablespoons
Kosher Salt 2 teaspoons
Ground Mace 1/2 teaspoon
Large Eggs 3
Unsalted Butter (room temperature) 5 tablespoons
For the Strawberry Mascarpone Filling:

Ingredient Quantity
Mascarpone (cold) 8 ounces
Granulated Sugar 2 tablespoons
Heavy Cream (cold) 1 cup
Strawberry Jam 1/4 cup
For the Strawberry Glaze:

Ingredient Quantity
Powdered Sugar 1 cup
Strawberry Puree or Jam 2-3 tablespoons
Vanilla Extract (optional) 1 teaspoon
Instructions:
Prepare Ingredients and Activate Yeast:

Measure all the ingredients for the doughnuts.
Place the flour in a large bowl.
In a separate 2-cup measuring cup, heat the milk to 110°F (warm to the touch but not hot).
If your kitchen is cool, preheat your oven to create a warm proofing environment for the dough later.
Make the Strawberry Filling (Optional):

In a mini food processor, combine the freeze-dried strawberries and sugar until finely ground.
In a small saucepan over medium-high heat, cook the strawberry mixture with the strawberry jam until it thickens to a jam consistency. Let it cool completely before using.

Activate the Yeast:

Combine 1 cup of the flour, 1 tablespoon of the yeast, and 1 tablespoon of the sugar in the bowl of a stand mixer. Whisk these dry ingredients together.
Wet Ingredients and Sponge Dough:

Add half of the warm milk (1/2 cup) and use a spatula to mix it with the dry ingredients until there are no lumps. This creates a starter dough called a sponge.
Let the sponge sit for 15 minutes to allow the yeast to activate.

Mixing the Dough:

Add all the remaining doughnut ingredients (except the butter) to the stand mixer bowl with the sponge dough.
Using the paddle attachment, mix everything until the flour is completely incorporated with the wet ingredients.
Kneading the Dough:

Switch the attachment to the dough hook and gradually add the softened butter in 3 pieces.
Once all the butter is incorporated, increase the speed to medium and knead the dough until it pulls away from the sides of the bowl and forms a smooth, elastic ball.

First Rise:

Transfer the dough to a lightly floured work surface and knead by hand for 30 seconds to achieve a smooth and uniform texture.
Place the kneaded dough on a floured half baking sheet, cover it loosely with a tea towel, and let it rise in a warm place for 60 minutes, or until doubled in size.
Shaping the Doughnuts:

Divide the risen dough into 15 equal pieces, each weighing about 80 grams.
Gently roll each piece into a ball.
Place the balls of dough on a parchment-lined baking sheet, leaving about 3 inches of space between them to allow for further rising.
Second Rise:

Cover the shaped doughnuts loosely with plastic wrap or a tea towel and let them rise for another 30-45 minutes, or until they reach 2-3 times their original size.
Frying the Doughnuts:

Heat oil in a large pot or deep fryer to 360°F (180°C).
Carefully fry the doughnuts for about 1 minute per side, or until golden brown.
Filling the Doughnuts:
Once cool enough to handle, fill a pastry bag fitted with a plain tip or a bismark tip with the strawberry mascarpone filling.
Insert the tip into the side of each doughnut and