🍩 Strawberry Cheesecake Stuffed Donuts 🍓
Ingredients:
For the Donut Dough:
1 cup warm whole milk (about 110°F / 43°C)
2 tsp active dry yeast
2 tbsp granulated sugar
2½ cups all-purpose flour, plus extra for dusting
½ tsp fine sea salt
2 tbsp unsalted butter, melted and cooled
1 large egg, at room temperature
For the Strawberry Cheesecake Filling:
1 cup full-fat cream cheese, softened
½ cup powdered sugar
1 tsp pure vanilla extract
½ cup high-quality strawberry jam (seedless preferred)
For the Vanilla Glaze:
1 cup powdered sugar
2 tbsp whole milk
½ tsp pure vanilla extract
Instructions:
Activate the Yeast
In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–7 minutes until foamy—this confirms the yeast is active.
Make the Dough
In a large mixing bowl or stand mixer fitted with a dough hook, add the flour, remaining sugar, and salt. Pour in the yeast mixture, melted butter, and egg. Mix on low speed until combined, then increase to medium and knead for 5–7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add a touch more flour if needed.
First Rise
Shape the dough into a ball, place in a lightly greased bowl, cover with a damp kitchen towel or plastic wrap, and let rise in a warm, draft-free spot for 60–75 minutes, or until doubled in size.
Shape the Donuts
Punch down the risen dough and roll it out on a floured surface to ½-inch thickness. Use a 3-inch round cutter (or a glass) and a 1-inch cutter (or bottle cap) to create classic ring donuts. Place on a parchment-lined tray, cover lightly, and let rise again for 15–20 minutes.
Fry to Golden Perfection
Heat neutral oil (like canola or vegetable) in a deep pot to 375°F (190°C). Fry donuts in small batches for 60–90 seconds per side until puffed and golden brown. Transfer to a wire rack over paper towels to drain and cool completely before filling.
Prepare the Filling
In a medium bowl, beat cream cheese, powdered sugar, and vanilla until creamy and smooth. Gently fold in strawberry jam—just enough to swirl, not fully incorporate, for a marbled effect.
Fill the Donuts
Once cooled, use a paring knife or donut injector to create a small pocket on the side of each donut. Fit a piping bag with a narrow tip (or snip the corner of a zip-top bag) and fill each donut generously with the cheesecake mixture.
Glaze & Serve
Whisk glaze ingredients until silky and lump-free. Dip the top of each filled donut into the glaze or drizzle artistically with a spoon. Let set for 10 minutes before serving.
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