Raspberry Cheesecake Filled Donuts
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Ingredients
Donut Dough:
- 2 ¼ tsp 1 packet active dry yeast
- ¾ cup whole milk warm (about 110°F / 43°C)
- 2 tbsp sugar for yeast activation
- 2 large eggs
- ¼ cup sugar separate from above
- 3 tbsp unsalted butter softened
- 1 tsp vanilla extract
- ½ tsp salt
- 3 ½ cups all-purpose flour start with 3 cups, add more as needed
- Vegetable oil for frying
- Granulated sugar for rolling
Raspberry Cheesecake Filling:
- ¾ cup heavy cream cold
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ⅓ cup raspberry jam or puree strained if seedy
Instructions
Donut Dough:
- Activate yeast: In a large bowl, combine warm milk, 2 tbsp sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Mix wet ingredients: Add eggs, remaining ¼ cup sugar, vanilla, and butter to the activated yeast. Mix until smooth.
- Add dry ingredients: Gradually add flour and salt. Mix until dough forms.
- Knead: Knead on a floured surface for about 8–10 minutes (or use a stand mixer with dough hook for 5 minutes) until smooth and slightly tacky.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled—about 1 to 1½ hours.
- Roll dough to about ½ inch thick. Cut into 2 ½–3 inch rounds. Place on parchment-lined tray. Cover and let rise again until puffy, about 45 minutes.
- Fry: Heat oil to 340–350°F (170–175°C). Fry 2–3 donuts at a time, flipping once, until deep golden brown. Drain on paper towels.
- Sugar coat: While warm, roll in granulated sugar.
Raspberry Cheesecake Filling:
- Whip cream: In a cold bowl, whip cream to stiff peaks. Set aside.
- Cream cheese base: Beat cream cheese, powdered sugar, and vanilla until smooth.
- Combine: Fold in raspberry jam (and optional mashed raspberries). Gently fold in whipped cream until combined and fluffy.
- Chill: Refrigerate for 30 minutes to firm up before piping.
Assembly Tips:
- Use a piping bag with a Bismarck tip (or a narrow round tip) to fill each donut from the side. Fill generously until you feel resistance.
Notes
Q: Can I make the dough ahead of time?
Yes. After the first rise, you can cover and refrigerate the dough overnight. Let it come to room temperature before rolling and cutting.Q: Can I bake instead of fry?
These are designed for frying for that classic texture, but you can bake at 375°F (190°C) for 8–10 minutes. Brush with butter and roll in sugar while warm.Q: How long do they stay fresh?
Best enjoyed the day they’re made. You can store them in an airtight container in the fridge for up to 2 days, but filling may soften the donut texture.Q: Can I use frozen raspberries in the filling?
Yes. Thaw and strain excess liquid. Blend into jam or puree before mixing in.Q: Do I need a thermometer to fry?
Highly recommended. Maintaining 340–350°F (170–175°C) is key for even cooking without greasy donuts.Nutrition
Calories: 290kcal
Private Notes
Servings: 18 donuts
Calories: 290kcal
