Raspberry Cheesecake Donuts
Raspberry Cheesecake Donuts
- For the donuts:
1. 1 cup warm milk (whole milk preferred, 90°F to 100°F)
2. 1 tablespoon instant yeast or active dry yeast
3. 3 tablespoons granulated sugar
4. 4 cups bread flour (all-purpose flour can be used instead)
5. 2 large eggs (room temperature)
6. 1 teaspoon salt
7. 8 tablespoons unsalted butter (room temperature)
8. Vegetable oil (enough to fry the donuts, 2 quarts is good)
- Raspberry Filling:
1. 3 cups frozen raspberries
2. 4 tablespoons granulated sugar
3. 1 teaspoon lemon juice
- Cheesecake Filling:
1. 8 ounces cream cheese
2. ¾ cup heavy whipping cream
3. 2 tablespoons granulated sugar
4. 1 teaspoon vanilla extract
- Sugar Coating:
1. 2 cups granulated sugar
Directions:
1. Warm Up:
1.1. Preheat your oil in a deep fryer or large pot to 375°F (190°C).
2. Make the Donut Dough:
2.1. In a bowl, mix warm milk, yeast, and sugar. Let it sit for 5 minutes until foamy.
2.2. Add flour, eggs, salt, and butter. Mix until a dough forms.
2.3. Cover and let the dough rise for about 1 hour.
3. Prepare Fillings:
3.1. In a saucepan, cook raspberries, sugar, and lemon juice until thickened. Let it cool.
3.2. Beat cream cheese, heavy cream, sugar, and vanilla until smooth.
4. Shape and Fry Donuts:
4.1. Roll out the dough and cut into rounds. Place a spoonful of raspberry filling in the center of half the rounds.
4.2. Top with the remaining rounds and seal the edges.
4.3. Fry the donuts in batches until golden brown, about 2-3 minutes per side.
5. Fill and Coat:
5.1. Fill a piping bag with the cheesecake filling.
5.2. Insert the tip into each donut and fill with the cheesecake mixture.
5.3. Roll the filled donuts in granulated sugar until coated.
