Strawberry Cheesecake Heart Donuts (Print Version)
# Ingredients:
→ Brioche Dough
01 -
Warm up 3/4 cup (170g) of whole milk until it’s 105-110°F
02 -
Measure out 2 1/4 teaspoons of active dry yeast
03 -
Use a total of 1/3 cup and 1 teaspoon granulated sugar (71g), dividing them up as needed
04 -
Soften 6 tablespoons (85g) of unsalted butter
05 -
Have 1 yolk and 2 large eggs ready, both at room temp
06 -
Get 2 cups (240g) of bread flour
07 -
Have an additional 2 cups (240g) of all-purpose flour on hand
08 -
Only 1/2 teaspoon of fine salt needed
→ Strawberry Cheesecake Filling
09 -
8 oz (227g) of full-fat cream cheese, brought to room temp
10 -
Pour in 1/2 cup (113g) of heavy cream
11 -
1 cup (113g) of powdered sugar, sifted
12 -
Use 1 1/4 cup freeze-dried strawberries (19g total)
13 -
A teaspoon of vanilla paste or extract works here
→ Coating and Frying
14 -
1 cup (200g) of regular white sugar
15 -
Around 2 quarts of oil (canola, vegetable, or shortening) for frying
# Instructions:
01 -
Stir the warm milk, yeast, and 1 teaspoon of sugar together. Wait 5-7 minutes until it gets bubbly.
02 -
Throw all dough ingredients into a stand mixer and combine until you’ve got something like a rough dough ball. Knead it with the hook for 15-20 minutes until it’s smooth and passes the windowpane test.
03 -
Shape the dough into a smooth ball, grease a bowl, and place it inside. Cover it up and let it chill for about an hour until it doubles in size.
04 -
Roll out the dough until it’s 1/2 inch thick. Use a heart-shaped 3-inch cutter, cutting pieces neatly onto square parchment papers.
05 -
Cover the shaped dough pieces and rest them until pressing on them leaves a light dent, roughly 30 minutes.
06 -
Blend the freeze-dried strawberries into powder. Whip it together with cream cheese, powdered sugar, heavy cream, and vanilla until it gets really fluffy.
07 -
Get your oil to 350-360°F. Fry a few donuts at a time for about 1 minute and 20 seconds per side.
08 -
Let the donuts cool off a bit, roll them in sugar, then pipe in the strawberry cheesecake filling. Dig in right away!
# Notes:
01 -
These taste the best on the day you make them
02 -
Make sure to keep the oil at the right temperature for perfect results
03 -
Swap in instant yeast with slight adjustments if needed