Description
These Strawberry Cheesecake Stuffed Donuts are pillowy-soft fried donuts filled with a sweet and tangy cream cheese filling and a spoonful of juicy strawberry sauce. Rolled in sugar and bursting with flavor, they taste like a mashup of your favorite donut and a slice of strawberry cheesecake!
Ingredients
For the Donut Dough:
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2 1/4 tsp active dry yeast (1 packet)
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3/4 cup warm milk (110°F)
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2 tbsp granulated sugar
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2 1/2 cups all-purpose flour
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1/2 tsp salt
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2 large egg yolks
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3 tbsp unsalted butter, softened
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1/2 tsp vanilla extract
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Oil for frying (vegetable or canola)
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/4 cup powdered sugar
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1/2 tsp vanilla extract
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1/4 cup heavy cream
For the Strawberry Sauce:
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1 cup diced fresh strawberries
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2 tbsp sugar
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1 tsp lemon juice
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1 tsp cornstarch + 1 tbsp water (optional for thickening)
For Coating:
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1/2 cup granulated sugar
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Optional: powdered sugar for dusting
Instructions
Make the Dough:
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In a small bowl, mix yeast, warm milk, and sugar. Let sit for 5–10 minutes until foamy.
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In a large bowl, mix flour and salt. Add yeast mixture, egg yolks, butter, and vanilla. Mix until a soft dough forms.
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Knead dough for 6–8 minutes (by hand or with a dough hook) until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
2. Make the Fillings:
Cheesecake Filling:
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Add heavy cream and beat until fluffy. Chill until ready to use.
Strawberry Sauce:
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In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until soft and syrupy.
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Optional: Stir in cornstarch slurry to thicken. Let cool completely.
3. Shape & Fry the Donuts:
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Punch down risen dough and roll to about 1/2-inch thick on a floured surface.
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Cut into rounds using a 2.5 to 3-inch cutter. Place on a lined baking sheet, cover, and let rise again for 30–45 minutes.
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Heat oil in a deep pan to 350°F (175°C). Fry donuts 2–3 at a time for about 1 minute per side, or until golden brown.
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Drain on paper towels, then roll in granulated sugar while still warm.
4. Fill the Donuts:
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Once donuts are cool, use a sharp knife to make a small hole in the side of each.
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Fill a piping bag with cheesecake filling and another with strawberry sauce (or layer them in one).
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Pipe filling into each donut until you feel resistance.
Notes
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You can make the dough a day ahead and refrigerate overnight for the first rise.
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For a shortcut, use store-bought jam and sweetened cream cheese.
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Store filled donuts in the fridge for up to 2 days, but they’re best fresh!