Strawberry Cheesecake Stuffed Donuts
INGREDIENTS:
For the Donuts:
2 ¼ teaspoons (1 packet) active dry yeast
¾ cup warm milk (110°F / 43°C)
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 egg
2 ½ cups all-purpose flour
½ teaspoon salt
Vegetable oil (for frying)
For the Strawberry Cheesecake Filling:
4 oz cream cheese, softened
½ cup powdered sugar
½ cup fresh strawberries, finely chopped
½ teaspoon vanilla extract
1 tablespoon heavy cream (for extra creaminess, optional)
For the Coating:
½ cup granulated sugar OR powdered sugar
½ teaspoon cinnamon (optional, for extra warmth)
DIRECTIONS:
1. Prepare the Donut Dough:
In a small bowl, combine the warm milk, yeast, and 1 teaspoon sugar. Stir and let sit for 5–10 minutes until foamy.
In a large mixing bowl, whisk together remaining sugar, melted butter, egg, salt, and yeast mixture.
Gradually add flour, mixing until a soft dough forms.
Knead for 5–7 minutes until smooth and elastic. (If using a stand mixer, use the dough hook.)
Place dough in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
2. Make the Strawberry Cheesecake Filling:
In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in chopped strawberries and mix well.
Cover and refrigerate until ready to use.
3. Shape & Fry the Donuts:
Roll out the risen dough on a floured surface to about ½-inch thickness.
Cut out circles using a round cookie cutter or glass (about 3 inches wide).
Cover and let rest for 20 minutes while heating the oil.
Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C).
Fry donuts 2–3 at a time, flipping once, until golden brown (about 1 minute per side) …
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