Description
These Cheesecake Stuffed Baked Doughnuts are a delightful twist on classic doughnuts, featuring a soft, fluffy baked dough filled with a creamy cheesecake filling. Coated in cinnamon sugar and drizzled with raspberry jam, they offer a perfect balance of sweet, tangy, and warm flavors in a light, baked treat ideal for breakfast or dessert.
Ingredients
Doughnut Dough
- 1/2 cup warm water
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 2 1/4 teaspoons (1 packet) instant yeast
- 4 large egg yolks
- 1/3 cup (65 grams) granulated sugar
- 2 1/2 cups (319 grams) all-purpose flour
- 1/4 teaspoon fine sea salt
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 1/4 cup heavy cream
Cheesecake Filling
- 8 ounces cream cheese, at room temperature
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons (28 grams) unsalted butter, melted
- Raspberry jam, for drizzling
Instructions
- Make the doughnut dough: In the bowl of a stand mixer fitted with the dough hook, combine the warm water, lemon zest, vanilla extract, instant yeast, egg yolks, and granulated sugar. Gradually add the all-purpose flour and sea salt, mixing until fully absorbed. Then add unsalted butter and heavy cream, and beat on medium speed for 6 to 8 minutes until you have a smooth, sticky dough.
- First rise: Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 1/2 hours depending on kitchen temperature.
- Prepare cheesecake filling: While the dough rises, combine cream cheese, heavy cream, powdered sugar, and vanilla extract in a medium bowl. Use an electric mixer to beat until the mixture is light, fluffy, and smooth.
- Shape doughnuts: On a lightly floured surface, roll the risen dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds. Place the rounds spaced apart on a large baking sheet lined with parchment paper.
- Second rise: Cover the dough rounds and let them rise until puffy, about 30 minutes.
- Bake doughnuts: Meanwhile, preheat your oven to 350°F (175°C). Bake the doughnuts for approximately 10 minutes or until golden brown and puffed. Allow them to cool slightly to be handled safely.
- Prepare cinnamon sugar coating: In a shallow dish, mix the granulated sugar with ground cinnamon for the topping.
- Coat doughnuts: Dip each warm baked doughnut into melted butter, then coat generously with the cinnamon sugar mixture.
- Fill doughnuts: Transfer the cheesecake filling into a piping bag fitted with a long filling tip. Insert the tip into the side of each doughnut and gently squeeze to fill them with the creamy mixture.
- Finish and serve: Top each filled doughnut with an extra dollop of cheesecake filling and drizzle with raspberry jam. Serve immediately for best taste.
- Serving tip: These baked stuffed doughnuts are best enjoyed the day they are made to preserve freshness and texture.
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth cheesecake filling.
- You can substitute raspberry jam with your favorite fruit preserves or chocolate sauce for variety.
- If you don’t have a piping bag, use a zip-top plastic bag with a small corner snipped off to fill the doughnuts.
- Allow the dough to rise in a warm, draft-free spot to ensure proper leavening.
- Store leftover doughnuts in an airtight container in the refrigerator and reheat gently before serving.