Strawberry Cheesecake Stuffed Donuts

Strawberry Cheesecake Stuffed Donuts combine two beloved desserts into one extraordinary treat that satisfies multiple cravings simultaneously. These pillowy soft donuts boast a golden exterior giving way to a luscious interior filled with tangy cream cheese and sweet strawberry jam mixture that creates an irresistible flavor contrast. The moment you bite into one of these handcrafted delights, you experience the perfect marriage of warm fried dough and cool creamy filling, enhanced by the subtle sweetness of the glaze that adds the finishing touch to this indulgent creation.

I first created these donuts for my daughter's birthday brunch, and they disappeared faster than any other dish on the table. Even my father, who typically avoids sweets, requested the recipe after sampling one—a true testament to their universal appeal.

Essential Ingredients

• Active Dry Yeast: Provides the necessary rise for fluffy donuts. Look for fresh yeast with an expiration date far in the future for optimal performance.
• All-Purpose Flour: Creates the perfect structure. Measure using the spoon and level method for accuracy, as too much flour results in dense donuts.
• Granulated Sugar: Balances the tanginess of the cream cheese while feeding the yeast. Use fine sugar that dissolves easily in the dough.
• Unsalted Butter: Adds richness to the dough. Choose high-quality butter with at least 82% butterfat for the best flavor.
• Eggs: Provide structure, richness, and help create that beautiful golden color. Room temperature eggs incorporate more smoothly into the dough.
• Cream Cheese: Forms the base of the filling. Full-fat Philadelphia-style cream cheese produces the creamiest results; avoid spreadable varieties which contain additives.
• Strawberry Jam: Adds fruit flavor and sweetness to the filling. Select preserves with visible fruit pieces for texture and more authentic flavor.
• Powdered Sugar: Sweetens the filling and creates the glaze. Sift before using to prevent lumps in both applications.
• Vegetable Oil: For frying the donuts. Choose a neutral oil with a high smoke point like canola or peanut oil for best results.

Donut Preparation Process

Activate The Yeast

Combine warm milk (110°F to 115°F) with a teaspoon of sugar and the active dry yeast in a small bowl, stirring gently to dissolve. Allow the mixture to rest for approximately 5 to 10 minutes until it becomes frothy and bubbling, indicating the yeast is alive and ready to work its magic in your dough.

Create The Dough

In a large mixing bowl, combine the flour, remaining sugar, and salt, whisking thoroughly to incorporate all dry ingredients evenly. Make a well in the center and add the activated yeast mixture, beaten eggs, and melted butter. Mix until a shaggy dough forms, then knead for about 8 to 10 minutes until the dough becomes smooth and elastic.

First Rise Period

Place the kneaded dough in a lightly oiled bowl, turning once to coat all surfaces with oil. Cover the bowl and allow it to rise for 1 to 1.5 hours until the dough doubles in size.

Shape Your Donuts

Once doubled, punch down the dough and roll it to half-inch thickness. Use a round cutter to cut circles and place them on parchment-lined baking sheets.

Second Rise

Cover the cut donuts loosely and allow them to rise for about 30 to 45 minutes until they appear puffy.

Frying Process

Heat vegetable oil to 350°F. Carefully lower 2 to 3 donuts into the hot oil, frying for approximately 1 to 2 minutes per side until golden brown.

Cooling Phase

Transfer the fried donuts to a cooling rack and allow them to cool completely before filling.

Prepare The Filling

Beat the softened cream cheese until completely smooth. Add powdered sugar and vanilla extract, then fold in the strawberry jam gently.

Fill The Donuts

Transfer the filling to a piping bag fitted with a round tip. Insert the tip into the side of each donut and fill with 1 to 2 tablespoons of the mixture.

Glaze Application

Whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the top of each filled donut into the glaze and let set for 15 to 20 minutes.

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My grandmother always insisted on using pure vanilla extract in both the filling and glaze, claiming the artificial varieties ruined the delicate flavor balance. After years of making these donuts, I wholeheartedly agree—the depth of flavor is remarkable.

Creative Adaptations

Transform this recipe by substituting the strawberry jam with raspberry preserves for a tart flavor. Add mini chocolate chips to the cheesecake filling and drizzle with chocolate ganache for a chocolate lover's variation.

Freshness Preservation

Store any leftover donuts in an airtight container lined with paper towels. Refrigerate for maximum freshness, but bring to room temperature before serving. Consume within two days for optimal texture.

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I consider these strawberry cheesecake stuffed donuts one of my signature recipes. Whether served at brunch or as an indulgent snack, they bring joy to everyone who tries them.

Frequently Asked Questions

→ Can I make these Strawberry Cheesecake Stuffed Donuts ahead of time?

While these donuts are best enjoyed fresh on the day they're made, you can prepare components ahead of time. Make the dough and refrigerate it overnight for the first rise, then bring to room temperature before shaping. The filling can be made a day ahead and stored in the refrigerator.

→ Can I bake these donuts instead of frying them?

Yes, you can bake these donuts instead of frying. Place them on a parchment-lined baking sheet and bake at 350°F for about 12-15 minutes until golden. The texture will be different than fried - more like a sweet roll than a traditional donut.

→ What's the best way to fill the donuts with the strawberry cheesecake mixture?

Use a piping bag fitted with a long filling tip (like a bismarck tip). Insert the tip into the side of each cooled donut and gently squeeze the filling inside, stopping when you feel resistance or see the filling start to come back out of the hole.

→ Can I use other fruit flavors instead of strawberry?

Absolutely! This recipe works beautifully with raspberry, blueberry, or mixed berry jam. You could also try peach, apricot, or even lemon curd for different flavor combinations.

→ How do I store leftover Strawberry Cheesecake Stuffed Donuts?

Store any leftover donuts in an airtight container in the refrigerator for up to 2 days, as the filling contains cream cheese. Allow them to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.

→ Why did my dough not rise properly?

There could be several reasons: your yeast might be expired, the milk might have been too hot and killed the yeast, or the environment might have been too cold. Make sure your yeast is fresh, your milk is warm but not hot (about 110°F), and place the dough in a warm spot to rise.