A Donut from Hillside’s Most Memorable Morning
In Strawberries & Crème Murder, the Strawberry & Crème donut exists just before the story begins.
Heather creates it, bakes it, and sells it during what should have been an ordinary day at Donut Delights — the kind of day that smells like sugar, coffee, and comfort.
Readers have told me they think about this donut long after they finish the book.
So it felt only right to finally bring it out of the story and into the kitchen.
This is that donut — made the slow, cozy way, just like Heather would have.
Author: Susan Gillard
Published: Dec 1, 2025
What Makes This Donut Special
This isn’t a cake donut, and it’s not a quick shortcut recipe.
These are soft, yeast-raised donuts with a pillowy interior, lightly crisp edges, and a glaze that’s something truly special.
Instead of artificial flavoring, we use freeze-dried strawberries, pulsed into a fine powder in the food processor. That gives the glaze a real strawberry flavor without adding extra moisture — so it stays smooth, creamy, and beautifully pink.
And the crème?
That comes from real cream cheese blended into the glaze, giving it a gentle tang and richness that balances the sweetness perfectly.
The result is a donut that feels nostalgic, bakery-worthy, and completely at home on a quiet afternoon with a warm mug nearby.
A Few Cozy Tips Before You Start
All-purpose flour works just fine if that’s what you have — no need to make a special trip.
Don’t rush the rise. The dough should feel soft and relaxed, not stiff.
You can find freeze-dried strawberries in the dried fruit section of your grocery store. Their concentrated flavor really makes the glaze irresistible. Sams Club, and Trader Joes sell them as well if you can't find them where you normally shop.
If this is your first time frying donuts, take it slow — one batch at a time is perfect.
All-purpose flour works just fine if that’s what you have — no need to make a special trip.
Don’t rush the rise. The dough should feel soft and relaxed, not stiff.
You can find freeze-dried strawberries in the dried fruit section of your grocery store. Their concentrated flavor really makes the glaze irresistible. Sams Club, and Trader Joes sell them as well if you can't find them where you normally shop.
If this is your first time frying donuts, take it slow — one batch at a time is perfect.
You don’t need to be an expert baker. Just give yourself the afternoon.
These donuts are best enjoyed the day they’re made, preferably with a second cup of coffee and nothing urgent on the calendar.
They’re sweet, soft, and comforting — the kind of treat that feels like it belongs in a small-town bakery… or a quiet kitchen on a slow afternoon.
If you try them, I’d love to know how they turned out for you.
Strawberries & Creme Donuts
Description
Readers have told me they think about this donut long after they finish the book.
So it felt only right to finally bring it out of the story and into the kitchen.
This is that donut — made the slow, cozy way, just like Heather would have.
Ingredients
5 cups bread flour (all-purpose works too)
1 tablespoon active dry yeast (1 packet / 9 g)
½ cup warm water (110–115°F)
2 large eggs, room temperature
1 tablespoon salt
¼ cup unsalted butter, softened
½ cup whole milk, room temperature
¼ cup sugar, divided
2 quarts vegetable oil, for frying
Strawberry Creme Glaze
2 ounces cream cheese, softened
2 cups powdered sugar
2–3 tablespoons freeze-dried strawberry powder (pulsed in food processor)
¼ cup hot milk
1 teaspoon vanilla extract
Instructions
Step 1: Activate the Yeast
In the bowl of a stand mixer, combine warm water, yeast, and 1 tablespoon sugar. Stir and let sit uncovered for 5–10 minutes, until foamy.
(No stand mixer? Use a large mixing bowl and stir with a sturdy spoon or spatula—it’ll take some elbow grease, but it works.)
Step 2: Mix the Dough
Add the remaining sugar, eggs, butter, salt, and 2 cups of flour to the yeast mixture. Beat on low speed for 1 minute, scraping the sides as needed.
Add the rest of the flour gradually, mixing on medium speed until the dough starts to pull away from the sides of the bowl. Add extra flour only if necessary, 1 tablespoon at a time, to keep the dough slightly sticky but manageable.
Step 3: Knead the Dough
Knead with the dough hook for 5–7 minutes, or transfer to a floured surface and knead by hand. The dough should feel soft, tacky, and elastic. Test it by poking—if it slowly bounces back, it’s ready.
Step 4: First Rise
Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm spot for 1 ½–2 hours, or until doubled in size.
Step 5: Shape the Donuts
Punch down the dough to release air. Roll it out on a floured surface to ½-inch thickness.
Cut into rounds with a donut cutter or use two round cookie cutters (about 3 ½ inches for the outer ring, 1 inch for the hole). Re-roll scraps if needed.
Arrange donuts and holes on parchment-lined baking sheets. Cover lightly and let rest for 30 minutes—they’ll puff up as they sit.
Step 6: Fry the Donuts
Heat oil in a heavy pot or Dutch oven to 375°F. Fry 2–3 donuts at a time for about 1 minute per side, until golden brown.
Use a slotted spoon to transfer donuts to a cooling rack set over a baking sheet. Repeat until all are fried.
Step 7: Make Maple Glaze
While the donuts cool slightly, it’s time to make the glaze.
Start by pulsing the freeze-dried strawberries in a food processor until they become a fine powder. Set aside.
In a medium bowl, whisk the softened cream cheese until smooth. Add the powdered sugar, strawberry powder, vanilla, and hot milk, whisking until the glaze is creamy and pourable.
If the glaze feels too thick, add a little more milk, one tablespoon at a time, until it reaches a smooth dipping consistency.
Step 8:
Dip each donut into the glaze or drizzle it generously over the top. Let the glaze set for about 5 minutes — then enjoy while they’re still just a little warm.
Books to read with
this recipe
