Description
Indulgent strawberry cheesecake stuffed donuts deliver a delightful fusion of classic pastry and creamy dessert. Sweet, pillowy dough cradles a luscious cheesecake filling that melts in your mouth, promising pure bliss with each heavenly bite.
Ingredients
Scale
Dough Ingredients:
- 1 cup (240 ml) warm milk
- 2 1/2 cups (313 g) all-purpose flour
- 2 teaspoons active dry yeast
- 2 tablespoons (25 g) sugar
- 1/2 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, melted
- 1 large egg
Filling Ingredients:
- 1 cup (226 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (160 g) strawberry jam
Glaze Ingredients:
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast by whisking it with a portion of sugar into lukewarm milk. Allow the mixture to bloom and become frothy for approximately 5 minutes.
- Combine flour, remaining sugar, salt, melted butter, and egg into the yeast mixture. Knead the dough thoroughly until achieving a smooth, elastic consistency. Cover and permit the dough to rise in a warm environment until it doubles in volume, roughly 60 minutes.
- Dust a clean surface with flour and roll the dough to a half-inch thickness. Utilize a circular cutter to shape donuts, ensuring even rounds. Allow the cut donuts to proof for an additional 15-20 minutes.
- Heat cooking oil to 375F in a deep, heavy-bottomed pan. Carefully lower donuts into the hot oil, frying until achieving a golden-brown exterior on each side. Transfer fried donuts onto paper towels to absorb excess oil and cool completely.
- Whip cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently incorporate strawberry jam, creating a luscious filling with delicate swirls.
- Using a piping tool or narrow utensil, create a small cavity in the side of each cooled donut. Carefully inject the strawberry cheesecake mixture, ensuring even distribution.
- Prepare a glossy glaze by whisking powdered sugar with milk and vanilla extract until achieving a silky, pourable consistency. Drizzle the glaze elegantly over the filled donuts.
- Present these decadent strawberry cheesecake stuffed donuts immediately, celebrating their irresistible combination of textures and flavors.
Notes
- Activate yeast properly by ensuring milk is warm (not hot) to prevent killing the live cultures, which helps achieve a perfectly fluffy donut texture.
- Avoid overmixing the dough to keep donuts tender, stopping when ingredients are just combined and the dough becomes smooth.
- Rest the dough in a warm, draft-free area to help it rise effectively, covering with a clean kitchen towel to maintain moisture and consistent temperature.
- Use a candy thermometer when frying to maintain precise oil temperature, preventing donuts from absorbing excess oil or becoming greasy.
- Test filling consistency by ensuring it’s thick enough to hold shape but soft enough to pipe smoothly into donuts without tearing the dough.
- Customize filling by swapping strawberry jam with other fruit preserves like raspberry or blueberry for varied flavor profiles.
- Store filled donuts in the refrigerator for up to two days, allowing flavors to meld and keeping the cheesecake filling fresh and creamy.
- Prep Time: 1 hour 25 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg