These donuts are soft, fluffy, and filled with a rich, creamy strawberry cheesecake filling. Perfect for brunch, special occasions, or an indulgent homemade treat! Serve with a dusting of powdered sugar, fresh strawberries, or a dollop of whipped cream. These are perfect for brunches, birthdays, or just treating yourself to something special!
Ingredients
For the Donuts:
- ¾ cup warm milk (around 110°F / 43°C)
- 2 teaspoons active dry yeast
- 2 tablespoons granulated sugar (plus 1 tablespoon for yeast activation)
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- Vegetable oil for frying (or bake instead)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup strawberry preserves or jam
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Make the Dough:
In a small bowl, mix the warm milk and 1 tablespoon sugar, then sprinkle yeast on top. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine the flour, salt, remaining sugar, melted butter, egg, and the yeast mixture. Stir until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
2. Shape and Proof the Donuts:
Once risen, punch down the dough and roll it out on a floured surface to about ½ inch thickness.
Use a round cutter (or glass) to cut out donuts. You can also make them without holes if you prefer filled rounds.
Place donuts on a parchment-lined baking sheet, cover lightly, and let them rise again for 30–45 minutes until puffy.
3. Cook the Donuts:
To Fry:
Heat oil in a deep pan to 350–375°F (175–190°C). Carefully add donuts and fry 1–2 minutes per side until golden. Drain on paper towels.
To Bake:
Preheat oven to 375°F (190°C). Place donuts on a lined baking sheet, brush lightly with butter, and bake for 10–12 minutes until golden.
Let donuts cool completely before filling.
4. Make the Cheesecake Filling:
In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract and beat until creamy.
Fold in strawberry preserves gently. Chill the filling slightly to firm it up for piping.
5. Fill the Donuts:
Use a small knife to make a hole or slit in the side of each donut. Fill a piping bag with the strawberry cheesecake mixture and pipe into each donut until filled.
6. Prepare the Glaze:
Whisk powdered sugar, milk, and vanilla until smooth and pourable. Dip the tops of the donuts or drizzle glaze over each one.
Allow glaze to set for a few minutes before serving.
Tips for Success:
- Make sure the milk is warm, not hot, to activate the yeast.
- Chill the filling before piping to make it easier to handle.
- Donuts are best eaten fresh but can be stored in the fridge for up to 2 days.
- Freeze unfilled donuts and stuff them after thawing for better texture.
Serving Suggestions:
Serve with a dusting of powdered sugar, fresh strawberries, or a dollop of whipped cream. These are perfect for brunches, birthdays, or just treating yourself to something special!