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Soft, golden donuts filled with creamy strawberry cheesecake and topped with a sweet vanilla glaze—perfect for a decadent breakfast or dessert.
→ Donut Dough:
1 cup warm milk
2 teaspoons active dry yeast
2 tablespoons sugar, divided
2½ cups all-purpose flour
½ teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg
→ Filling:
1 cup cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup strawberry jam
→ Glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Activate Yeast: In a mixing bowl, dissolve yeast and 1 tablespoon of sugar in warm milk. Let sit for 5 minutes until foamy.
Make Dough: Add flour, salt, remaining 1 tablespoon sugar, melted butter, and egg. Mix and knead until smooth. Cover and let rise for 1 hour or until doubled.
Shape Donuts: Roll dough to ½-inch thickness on a floured surface. Cut out donuts using a donut or round cutter. Let rise for another 15–20 minutes.
Fry Donuts: Heat oil to 375°F (190°C). Fry donuts in batches until golden on each side. Transfer to paper towels to drain and cool completely.
Prepare Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in strawberry jam.
Fill Donuts: Poke a small hole in the side of each cooled donut. Use a piping bag to fill with cheesecake-strawberry mixture.
Make Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over filled donuts.
Serve: Enjoy immediately or store in an airtight container for up to 2 days.
Use room-temperature cream cheese for a smooth filling.
Let donuts cool completely before filling to avoid melting the cheesecake.
For extra decadence, dust with crushed freeze-dried strawberries or a cinnamon-sugar mix.
Store leftover donuts in the refrigerator due to the dairy-based filling.
Find it online: https://allcookedup.com/strawberry-cheesecake-stuffed-donuts/