Strawberry Cheesecake Stuffed Donuts

Ingredients:

For the Doughnuts:

• 2 1/4 teaspoons instant yeast
• 1/4 cup lukewarm milk (110°F/45°C)
• 1/4 cup white granulated sugar
• 2 large eggs
• 1/4 cup softened unsalted butter
• 1/2 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• Oil for frying (vegetable or canola)

For the Strawberry Cheesecake Filling:

• 4 oz cream cheese, softened
• 1/4 cup white granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup finely chopped fresh strawberries

For Coating:

• 1/2 cup white granulated sugar
• 1 tablespoon ground cinnamon

Directions:

Prepare the Dough:

1. In a small bowl, dissolve the yeast in the lukewarm milk and let it sit for about 5 minutes, or until frothy.
2. In a large bowl, combine the sugar, eggs, butter, and vanilla extract. Mix in the yeast mixture.
3. Add the flour and salt, mixing until a soft and pliable dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling:

1. In a medium bowl, blend the cream cheese, sugar, and vanilla extract until smooth.
2. Mix in the finely chopped strawberries and set aside.

Shape and Fry the Doughnuts:

1. Punch down the risen dough and turn it out onto a floured surface.
2. Roll the dough to about 1/2 inch thickness.
3. Use a doughnut cutter or two round cutters (one larger and one smaller) to cut out doughnut shapes.
4. Heat oil in a deep fryer or large pot to 350°F (175°C).
5. Fry the doughnuts, a few at a time, for about 1-2 minutes per side, or until golden brown.
6. Transfer the fried doughnuts to a paper towel-lined plate to drain.

Stuff the Doughnuts:

1. Once the doughnuts have cooled slightly, use a piping bag with a small tip to fill each doughnut with the strawberry cheesecake filling.

Coat the Doughnuts:

1. In a small bowl, mix the granulated sugar and ground cinnamon.
2. Roll the filled doughnuts in the cinnamon sugar mixture until fully coated.

How to Serve Succulent Strawberry Cheesecake-Filled Doughnuts

Enjoy these doughnuts warm or at room temperature. They’re perfect for breakfast, dessert, or a special treat any time of day.

How to Store Strawberry Cheesecake-Filled Doughnuts

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and reheat before serving.

Tips to Make Strawberry Cheesecake-Filled Doughnuts

• Ensure your dough rises in a warm, draft-free area for the best texture.
• Use fresh strawberries for the filling for maximum flavor.
• Don’t overfill the doughnuts to prevent leaks while frying.

Variations

Swap strawberries with raspberries or blueberries for a different berry twist in the filling.

FAQs

1. Can I bake the doughnuts instead of frying?
Yes, you can bake them at 375°F (190°C) for 10-12 minutes, but frying will give you a crispier texture.

2. Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and fry it the next day.

3. How do I know when the oil is hot enough?
Use a thermometer to ensure the oil is at 350°F (175°C) for optimal frying.