Description
Irresistible strawberry cheesecake stuffed donuts bring together creamy cheesecake and sweet strawberry magic in one incredible bite. Rich pastry dough cradles a luscious filling that promises pure dessert bliss for passionate bakers craving something extraordinary.
Ingredients
Scale
Donuts:
- 2 1/4 teaspoons (11.25 milliliters) active dry yeast
- 1/4 cup (60 milliliters) warm milk
- 2 cups (240 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
Fats and Softeners:
- 1/4 cup (57 grams) unsalted butter, softened
- Vegetable oil, for frying
Seasonings and Enhancers:
- 1/2 teaspoon (2.5 milliliters) vanilla extract
- 1/4 teaspoon (1.25 grams) salt
Instructions
- Activate the yeast by combining it with warm milk, allowing it to become frothy and develop for 5 minutes.
- Create a base mixture by blending sugar, butter, egg, and vanilla extract thoroughly, then incorporate the activated yeast.
- Gradually fold flour and salt into the wet ingredients, transforming the mixture into a soft, pliable dough. Knead the dough on a lightly dusted surface for approximately 5 minutes until achieving a smooth, elastic consistency.
- Transfer the dough to a greased container, drape with a clean cloth, and permit rising in a warm environment for 1-1.5 hours, or until volume doubles.
- Deflate the risen dough and roll out to a half-inch thickness. Utilize a donut cutter or circular cookie cutter to shape individual rounds.
- Heat vegetable oil to 350F (175C) in a deep fryer or large pot. Fry donuts in batches, cooking 1-2 minutes per side until achieving a golden-brown exterior. Remove and drain excess oil on paper towels.
- Prepare the strawberry cheesecake filling by whipping cream cheese, powdered sugar, chopped strawberries, and vanilla extract until achieving a smooth, creamy texture.
- Once donuts have cooled completely, use a piping bag to inject each donut with the strawberry cheesecake mixture.
- Craft a delicate glaze by whisking powdered sugar, milk, and vanilla extract. Elegantly drizzle over filled donuts and garnish with additional fresh strawberry pieces for a visually appealing finish.
Notes
- Choose instant yeast for quicker rising and more consistent results when making the donut dough.
- Ensure milk is lukewarm (around 110°F) to activate yeast properly without killing it.
- Rest the dough in a draft-free, warm area like inside a turned-off oven for optimal proofing.
- Use room temperature cream cheese to prevent lumps in the filling and achieve smooth consistency.
- Pat strawberries dry before chopping to prevent excess moisture in the cheesecake filling.
- Maintain consistent oil temperature between 350-375°F for perfectly golden, crispy donuts without burning.
- Allow donuts to cool completely before filling to prevent soggy texture and potential filling leakage.
- For gluten-free version, substitute all-purpose flour with a gluten-free blend and add xanthan gum.
- Prep Time: 1 hour 10 minutes
- Cook Time: 4 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 227 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg