Strawberry Cheesecake Stuffed Donuts
Ingredients
For the Fluffy Donut Dough:
1 cup warm milk
2 teaspoons active dry yeast
2 tablespoons granulated sugar, divided
2½ cups all-purpose flour, plus more for dusting
½ teaspoon fine sea salt
2 tablespoons unsalted butter
1 large egg, at room temperature
Vegetable oil, for frying
For the Strawberry Cheesecake Filling:
8 ounces cream cheese, softened to room temperature
½ cup powdered sugar, sifted
1 teaspoon pure vanilla extract
½ cup strawberry jam or preserves
For the Sweet Glaze:
1 cup powdered sugar, sifted
2 tablespoons milk
½ teaspoon pure vanilla extract
Step-by-Step Instructions
Activate the Yeast:
In a small bowl, combine the warm milk, the yeast, and 1 tablespoon of the granulated sugar. Stir gently and let the mixture sit for about 5 to 10 minutes, until it becomes frothy and bubbly. This indicates the yeast is active and ready to use.
Make the Dough:
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, the remaining 1 tablespoon of sugar, the melted butter, and the egg. Pour in the frothy yeast mixture. Mix on low speed until a shaggy dough forms. Knead the dough for about 5-7 minutes (by hand on a floured surface or with the mixer on medium speed) until it is smooth, elastic, and slightly tacky but not sticky.
First Rise:
Lightly grease a large bowl with oil. Place the dough in the bowl, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until the dough has doubled in size.
Shape the Donuts:
Turn the risen dough out onto a lightly floured surface. Roll it out to a thickness of about ½ inch. Use a floured 3-inch round donut cutter or a round biscuit cutter to cut out as many donuts as possible. Gather the scraps, re-roll gently, and cut out more donuts. Place the shaped donuts on a parchment-lined baking sheet, cover them loosely with a towel, and let them rise for a second time for about 20 to 30 minutes, until they are puffy and light.
Fry the Donuts:
While the donuts are rising for the second time, pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium heat until it reaches 375°F on a deep-fry thermometer. Carefully place a few donuts at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 1 to 2 minutes per side, until they are deep golden brown and puffed. Use a slotted spoon to remove the donuts and transfer them to a paper towel-lined plate to drain and cool. Crucial Step: Allow the donuts to cool completely to room temperature before filling. This prevents the filling from melting and seeping out.
Prepare the Strawberry Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, ½ cup of powdered sugar, and vanilla extract with an electric mixer until the mixture is completely smooth and lump-free. Gently fold in the strawberry jam with a spatula until it is evenly incorporated, creating a swirl of fruity sweetness.
Fill the Donuts:
Transfer the cheesecake filling to a piping bag fitted with a long, narrow tip (like a Bismarck tip). If you don’t have a piping bag, you can use a zip-top bag with a small corner snipped off. Insert the tip into the side of each cooled donut and gently pipe the filling into the center until you feel the donut become heavy and full. Be careful not to overfill, as the filling may burst out.
Make the Glaze and Finish:
In a small bowl, whisk together the 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla until the glaze is smooth and has a pourable consistency. If it’s too thick, add a few more drops of milk. Dip the tops of the filled donuts into the glaze, allowing any excess to drip off. Place the glazed donuts on a wire rack to let the glaze set for a few minutes before serving