In the bowl of a stand mixer fitted with a dough hook, combine warm buttermilk, sugar, and yeast. Let sit 5–10 minutes until foamy.

Add flour, salt, egg, and oil. Mix on low until the dough comes together, then knead 10–12 minutes until soft, smooth, and stretchy (it should pass the “windowpane test”).

Shape into a ball, cover, and refrigerate 3 hours or overnight.

Turn dough onto a lightly floured surface, weigh, and divide into 10 equal pieces. Roll each into a tight ball.

Place each ball on a parchment square, set on baking sheets, cover, and let rise 35–45 minutes until puffy (indentation from a finger poke should spring back slowly).

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (180°C).

Fry 2 at a time, flipping every 30 seconds, for 6–7 minutes until golden brown.

Drain on a wire rack and roll in granulated sugar while still warm.

Add strawberries, honey, sugar, lemon juice, and salt to a slow cooker. Stir well.

Cover and cook on low 6–7 hours, stirring occasionally, until thick and darkened.

Blend until smooth with an immersion blender.

Cook uncovered 1–2 more hours until spreadable.

Stir in vanilla, cool slightly, and store in a jar.

Whisk together powdered sugar, milk, and vanilla until smooth.

Once donuts are completely cool, poke a hole with a chopstick and widen slightly with your finger. Pipe or spoon in the strawberry butter until they feel slightly full.

Dip the tops into white frosting, let set, then drizzle extra strawberry butter over the top for that “bloody” Halloween effect.