Strawberry Cheesecake Donuts
Delightful donuts filled with creamy cheesecake and strawberry swirls, featuring a brioche-like dough and a sweet glaze for an irresistible treat.
Equipment
- 1 large bowl
- 1 small bowl
- 1 Rolling Pin
- 1 frying pan or deep fryer for frying donuts
- 1 doughnut cutter or round cutter
- 1 whisk
- 1 pastry syringe or piping bag for injecting filling
Ingredients
- 1 cup warm milk
- 2 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 large egg room temperature
- 1 cup cream cheese softened
- 1/2 cup powdered sugar for filling
- 1 teaspoon vanilla extract for filling
- 1/2 cup strawberry jam
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
- 1/2 teaspoon vanilla extract for glaze
Instructions
- Combine warm milk, yeast, and 1 tablespoon sugar in a small bowl; let sit 5-10 minutes until foamy.
- In a large bowl, whisk flour, salt, and remaining sugar; add yeast mixture, melted butter, and egg; mix to form shaggy dough.
- Knead dough on floured surface for 8-10 minutes until smooth; place in greased bowl, cover, and let rise 1-1.5 hours until doubled.
- Punch down dough, roll to 1/2 inch thickness, and cut into donuts; let rest 20-30 minutes.
- Heat oil to 350-360°F; fry donuts 1.5-2 minutes per side until golden brown; drain on paper towels.
- Beat cream cheese, powdered sugar, and vanilla until smooth; fold in strawberry jam gently to create swirls.
- Whisk powdered sugar, milk, and vanilla until glaze is smooth and pourable.
- Inject cheesecake filling into warm donuts; dip or drizzle tops with glaze; let set 15-20 minutes before serving.
Notes
- Use room temperature ingredients for best dough texture.
- Store donuts in an airtight container for up to 2 days.
- Substitute strawberry jam with other fruit preserves if desired.
- Adjust frying time for crispier or softer donuts.