Strawberry Cheesecake Stuffed Donuts: Your New Favorite Dessert!
Strawberry Cheesecake Stuffed Donuts
Oh, get ready to have your culinary world rocked! These Strawberry Cheesecake Stuffed Donuts aren’t just a recipe; they’re an experience, a sweet, fluffy testament to the joy of baking from scratch that truly captures your heart. There are some creations that simply move into your kitchen and set up permanent residence, and these beauties did just that for me. Crafting homemade donuts can feel like a monumental task, much like the satisfaction of whipping up a batch of overnight sourdough discard waffles for the first time.
But the mere thought of combining the ethereal perfection of a freshly fried donut with the creamy, tangy delight of cheesecake filling, all bursting with sweet, ripe strawberries? That was a challenge I simply couldn’t resist. My adventure began on a sun-drenched Saturday, amidst a flurry of flour and the comforting aroma of yeast slowly rising, though I admit there were a few ‘character-building’ moments involving delightfully sticky dough and a slightly lopsided first batch. While these are a wonderfully indulgent treat, for those days you’re looking for something a little different, you might also enjoy exploring options like these healthy strawberry banana donuts from TasteCharm.
The end result, however, was pure, unadulterated magic. These Strawberry Cheesecake Stuffed Donuts aren’t just ordinary donuts; they’re a celebration, a comforting hug in edible form, and a vibrant reminder of the incredible joy and reward that comes from creating something truly special in your own kitchen. Get ready to fall head over heels for your baking space all over again!
Strawberry Cheesecake Stuffed Donuts: Your New Favorite Dessert!
Course: DessertsCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalIndulge in fluffy homemade donuts generously filled with a luscious strawberry cheesecake cream and dusted with powdered sugar. A truly decadent dessert!
Ingredients
For the Donuts:
1 cup whole milk, warmed (105-115°F)
2 ¼ teaspoons active dry yeast (one packet)
¼ cup granulated sugar
1 large egg, at room temperature
¼ cup unsalted butter, melted and cooled
½ teaspoon salt
3 cups all-purpose flour, plus more for dusting
Vegetable oil, for frying
For the Strawberry Cheesecake Filling:
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy cream, cold
½ cup fresh strawberries, finely diced
For the Topping:
½ cup powdered sugar
Directions
- Prepare the Donut Dough: In a large bowl, combine warm milk, yeast, and a pinch of granulated sugar. Let sit for 5-10 minutes until foamy. This activates the yeast.
- Mix Dough Ingredients: Add the remaining ¼ cup granulated sugar, egg, melted butter, and salt to the yeast mixture. Whisk until combined. Gradually add the all-purpose flour, mixing with a wooden spoon until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured wooden cutting board. Knead for 5-7 minutes until smooth and elastic. The dough should be slightly sticky.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot for 1-1.5 hours, or until doubled in size. Our natural morning light works wonders!
- Shape the Donuts: Gently punch down the dough. Roll it out on a lightly floured surface to about ½ inch thickness. Use a 3-inch round cutter to cut out donuts. Gather scraps, re-roll, and cut more donuts. Place on parchment-lined baking sheets.
- Second Rise: Cover the shaped donuts loosely with plastic wrap and let rise again for 30-45 minutes, or until puffy.
- Prepare the Filling: In a ceramic bowl, beat softened cream cheese, ½ cup powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream and finely diced fresh strawberries into the cream cheese mixture until just combined. Chill until ready to use.
- Fry the Donuts: Heat about 3 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully lower 2-3 donuts into the hot oil. Fry for 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer to a wire rack lined with paper towels.
- Fill and Finish: Once cooled, use a small paring knife or a round piping tip to create a small hole in the side of each donut. Use a piping bag fitted with a round tip to generously pipe the strawberry cheesecake filling into each donut. Dust generously with powdered sugar before serving on minimalist white plates.
Notes
- The Golden Fry: Don’t overcrowd your pot when frying! Giving the donuts enough space helps them cook evenly and prevents the oil temperature from dropping too much. If your oil gets too cool, your donuts will absorb too much oil and be greasy. Too hot, and they’ll brown too quickly on the outside, leaving the inside raw. Keep that oil at a steady 350°F!
- Creamy Dreamy Filling: For the smoothest cheesecake filling, ensure your cream cheese is truly softened to room temperature. This prevents lumps. Also, make sure your heavy cream is very cold before whipping – it makes all the difference in achieving light, airy peaks that fold beautifully into the cream cheese.
- Strawberry Sweetness: Fresh, ripe strawberries are key here. If you can’t find them, a high-quality strawberry preserve can be a good substitute, but fresh really brightens the flavor. Just be sure to dice them very finely so they don’t tear your donuts when you’re piping the filling!
