Day 1 – Mix the Dough Add the 825g of flour, 40g of sugar, 7.5g of yeast, 345g of milk, 1½ eggs, and 15g of salt to the bowl of your stand mixer. Mix on low speed until a rough, shaggy dough begins to form. Gradually add the 140g of softened butter, a little at a time, allowing each addition to fully incorporate before adding the next. Continue kneading until the dough becomes smooth, elastic, and slightly tacky. Ensure it passes the windowpane test (stretching a small piece thin enough to see light through without tearing). Cover the bowl and place it in the refrigerator to cold ferment overnight.

Day 2 – Shape & Slow Proof Remove the cold dough from the refrigerator. Roll the dough out on a lightly floured surface until it is about 1.5 cm (⅝ inch) thick. Use a cutter to cut out 9 cm (3½ inch) circles, then cut out the centers to create classic ring donuts. (You should get 9 ring donuts). Handle the Scraps (Choose One): Option 1 (Brioche Loaf): Gently knead scraps together without overworking, roll into a log, place in a loaf pan, proof, and bake. Option 2 (Filled Donuts): Lightly knead scraps together, divide into 65 g portions, and shape into smooth balls to fry and fill later. Arrange all shaped donuts on individual pieces of parchment paper, leaving adequate space for expansion. Place the trays in your Proofer Pro set to 54–57°F (12–14°C) for a slow, controlled overnight second proof.

Day 3 – Make the Glaze, Fry & Assemble Make the Strawberry Paste: Blend 300g of fresh strawberries until completely smooth. Pour into a saucepan and simmer over medium heat, stirring occasionally, until reduced to approximately 100 g of thick, concentrated paste. Let it cool slightly. Mix the Glaze: Place 250g of white chocolate chips in a heatproof bowl. In a small saucepan, heat 30g of heavy cream, 20g of glucose syrup, and 100g of your prepared strawberry paste until hot (not boiling). Pour the hot mixture over the white chocolate, let sit for 1 minute, then stir until smooth. (If needed, microwave for 20–30 seconds to melt remaining chocolate). Stir in 10g of shortening, 10g of butter, and a pinch of salt. Emulsify with an immersion blender for a glossy finish, then whisk in about ½ cup of sifted powdered sugar to reach a thick but pourable consistency. Take the Chill Off: Remove your proofed donuts from the Proofer Pro (or refrigerator) and let them sit at room temperature for 20–30 minutes so they fry evenly. Heat the Oil: Heat your ½ gallon of avocado oil to the correct temperature: 350°F (175°C) for ring donuts. 320°F (160°C) for filled donuts. Fry: Gently lower the donuts in batches. Fry for 1–2 minutes per side, flipping once, until deeply golden brown. Transfer to a paper-towel-lined cooling rack to drain. Glaze: Dip the cooled donuts into the strawberry white chocolate glaze, letting the excess drip off. Serve warm and fresh!

Alternative Two-Day Method On Day 1, mix the dough as described and place it in the refrigerator overnight. On Day 2, remove the cold dough, roll, and shape into donuts. Let them proof at room temperature until light and puffy, then fry and glaze.