Description
Soft, golden sugar-coated donuts filled with a light cheesecake cream and swirled with sweet-tart raspberry jam for an irresistible homemade treat.
Ingrédients
Scale
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 3/4 cup whole milk, warmed to 105°F–110°F
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- Vegetable oil, for deep frying
- 1 cup granulated sugar, for rolling/coating
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 1/2 cup heavy cream, cold
- 1/2 cup high-quality raspberry jam
Instructions
- In the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Add the warm whole milk, melted butter, and room-temperature eggs. Attach the dough hook and knead on medium speed for 5–7 minutes until a smooth, elastic dough forms and pulls away from the sides.
- Place the dough in a lightly greased bowl, cover with a warm damp towel, and let it rise in a draft-free spot for about 1 hour, or until doubled in size.
- Turn the risen dough out onto a lightly floured surface and roll it to 1/2-inch thickness. Use a 3-inch round cutter to punch out rounds. Place them on a parchment-lined baking sheet, cover loosely, and let rise for 30–45 minutes until light and puffy.
- Heat 2–3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven until it reaches 350°F. Carefully drop 2–3 donuts into the oil at a time and fry for 1–2 minutes per side until deeply golden brown.
- Remove donuts with a slotted spoon, drain on a wire rack for 1 minute, and immediately toss in the 1 cup of granulated sugar while warm. Transfer to a rack to cool completely.
- In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate cold bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until uniform, then transfer to a piping bag fitted with a round tip.
- Use a small paring knife or chopstick to poke a hole in the side of each cooled donut, gently swiveling inside to create a hollow cavity.
- Pipe a generous amount of cheesecake filling into each donut. Then, use a small piping bag or spoon to add the raspberry jam and gently swirl it through the filling.
Notes
Use warm, not hot, milk to properly activate the yeast. Fry the donuts in batches and keep the oil at 350°F for a golden exterior and light, fluffy center. Fill the donuts only after they have cooled completely.
- Temps de préparation: 30 minutes
- Temps de cuisson: 20 minutes
- Catégorie: Dessert
- Méthode: Deep Fried
- Cuisine: American
Nutrition
- Portion: 1 donut
- Calories: 390
- Sucre: 24g
- Sodium: 260mg
- Graisse: 20g
- Graisse saturée: 10g
- Graisses insaturées: 8g
- Gras trans: 0g
- Glucides: 48g
- Fibres: 2g
- Protéine: 7g
- Cholestérol: 65mg