Description
Sinful strawberry cheesecake stuffed donuts merge classic bakery magic with indulgent dessert dreams. Creamy cheesecake centers nestled in pillowy fried dough create a luxurious treat you won’t want to miss.
Ingredients
Scale
Donuts
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp active dry yeast
- 1/2 tsp salt
- 1/2 cup whole milk
- 2 large eggs
- 2 tbsp unsalted butter
Cheesecake Filling
- 8 oz cream cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup fresh strawberries
Coating and Garnish
- 1 cup powdered sugar
- 2 tbsp strawberry puree
- 1/4 cup fresh strawberries (for decoration)
- 2 cups vegetable oil (for frying)
Instructions
- Activate the yeast by combining it with warm milk and a pinch of sugar, allowing it to foam and become fragrant for about 5-7 minutes.
- In a large mixing bowl, whisk together flour, sugar, and salt, creating a soft, pillowy dry mixture.
- Create a well in the center of the dry ingredients and crack eggs into it, then pour in the activated yeast mixture and melted butter.
- Knead the dough vigorously for 8-10 minutes until smooth, elastic, and slightly tacky to touch.
- Cover the dough with a damp cloth and let it rise in a warm environment for approximately 1 hour, or until it doubles in size.
- While dough rises, prepare the cheesecake filling by whipping cream cheese until silky, then fold in powdered sugar and vanilla extract.
- Gently fold finely diced strawberries into the cream cheese mixture, creating a vibrant, fruity filling.
- Punch down the risen dough and roll out to 1/2-inch thickness on a floured surface.
- Cut circular shapes using a round cookie cutter, placing them on a lightly floured baking sheet.
- Allow cut donuts to proof for an additional 30 minutes, becoming puffy and light.
- Heat vegetable oil in a deep pan to 350°F, ensuring consistent temperature for even frying.
- Carefully lower donuts into hot oil, frying each side for 1-2 minutes until golden brown and crispy.
- Drain fried donuts on paper towels to remove excess oil, then let cool slightly.
- Using a piping bag, inject each donut with the strawberry cheesecake filling.
- Dust donuts generously with powdered sugar and drizzle with strawberry puree.
- Garnish with fresh strawberry slices for a beautiful, appetizing presentation.
Notes
- Yeast Activation Tip: Ensure milk is lukewarm (around 110°F) to prevent killing the yeast, which can result in dense, flat donuts.
- Kneading Technique: Develop gluten by stretching and folding dough, creating a light, airy texture that’s crucial for perfect donuts.
- Oil Temperature Control: Use a deep-fry thermometer to maintain consistent 350°F, preventing greasy or undercooked centers.
- Filling Hack: Chill cheesecake mixture before piping to make it easier to handle and prevent runny filling.
- Dietary Adaptation: Swap regular flour with gluten-free blend for celiac-friendly version, and use plant-based cream cheese for vegan alternative.
- Prep Time: 1 hour 15 minutes
- Cook Time: 5-7 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg