Strawberry Cheesecake Donuts (Print Version)
# Ingredients:
→ Dough Base
01 -
6 tablespoons softened butter (85g)
02 -
3/4 cup milk (170g), heated to 105-110°F
03 -
2 1/4 teaspoons active dry yeast
04 -
2 large eggs and 1 yolk, at room temperature
05 -
1/2 teaspoon fine salt
06 -
1/3 cup sugar plus 1 teaspoon (71g total), split
07 -
2 cups all-purpose flour (240g)
08 -
2 cups bread flour (240g)
→ Creamy Strawberry Center
09 -
1/2 cup thick heavy cream (113g)
10 -
1 teaspoon of vanilla, paste or extract
11 -
8 ounces cream cheese (227g), softened
12 -
1 cup powdered sugar (113g)
13 -
1 1/4 cup freeze-dried strawberries (19g)
→ Frying and Topping
14 -
Oil for frying, about 2 quarts (canola, vegetable, or shortening)
15 -
1 cup granulated sugar for coating (200g)
# Instructions:
01 -
Mix warm milk, yeast, and 1 teaspoon sugar together. Leave it for 5-7 minutes to become bubbly.
02 -
In a stand mixer, blend all dough ingredients until a shaggy ball forms. Knead 15-20 minutes using the dough hook until elastic and passing the windowpane test.
03 -
Shape dough into a ball and place in a greased bowl. Cover it up and let it sit about an hour, or until it doubles in size.
04 -
Roll out dough to a 1/2-inch thickness. Use a 3-inch heart cutter to cut out shapes, then transfer to squares of parchment paper.
05 -
Cover the shaped dough and leave it to rise for 30 minutes, until they hold a dent when gently pressed.
06 -
Grind freeze-dried strawberries into a powder. Whip together cream cheese, vanilla, sugar, heavy cream, and the strawberry powder until light and airy.
07 -
Heat your oil to 350-360°F. Fry in batches of 2-3, cooking each side for 1 minute and 20 seconds.
08 -
Let donuts cool a bit, roll them in sugar, and pipe in the strawberry cream. Serve right after filling.
# Notes:
01 -
Tastes best when eaten the same day.
02 -
Keeping oil at the right heat is key for perfect results.
03 -
Instant yeast works, but prep steps may need tweaking.