Description
Fluffy, sugar-coated donuts filled with a rich no-bake cheesecake and tangy raspberry compote, perfect for special occasions or a luxurious breakfast.
Ingredients
- 1 cup warm whole milk (90°F to 100°F)
- 1 tablespoon instant or active dry yeast
- 3 tablespoons granulated sugar
- 4 cups bread flour (spooned and leveled; all-purpose flour can be used)
- 2 large eggs, room temperature
- 1 teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- Vegetable oil (enough for frying, about 2 quarts)
- 3 cups frozen raspberries
- 4 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 8 ounces cream cheese
- ¾ cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 cups granulated sugar (for coating)
Instructions
- In a large mixing bowl, whisk together warm milk, yeast, and 3 tablespoons of sugar. Let it sit for about 5 minutes until foamy.
- Add flour, eggs, and salt to the bowl. Using a dough hook, mix on low speed for 1 minute, then scrape down the sides and mix on medium speed for 2 minutes until the dough pulls away from the sides.
- Gradually add butter, one tablespoon at a time, mixing until the dough becomes smooth and elastic (about 5 minutes). Dough should be soft and not sticky.
- Transfer dough to a lightly greased bowl, cover with greased plastic wrap, and let it rise until doubled in size, approximately 60 to 90 minutes.
- In a small saucepan, combine raspberries, 4 tablespoons sugar, and lemon juice. Stir until sugar dissolves. Simmer for about 8 minutes until jam-like. Set aside to cool.
- In a mixing bowl, combine cream cheese, heavy cream, 2 tablespoons sugar, and vanilla. Whisk until thick. Refrigerate until use.
- Punch down risen dough and transfer to a floured surface. Shape into a ball and divide into 16 pieces. Roll each into a tight ball, place on baking sheets, cover, and let rise until doubled, about 30 minutes.
- Heat oil to 330°F to 350°F. Fry donuts in batches for 2 minutes per side until golden brown. Place on a wire rack and coat immediately in sugar.
- Use a sharp knife or scissors to make a hole in the side of each donut. Fill with raspberry compote and cheesecake using piping bags.
Notes
- Best enjoyed fresh but can be frozen before or after frying.
- Alternative fillings like custard, jams, or lemon curd can be used.
- Can be baked at 375°F for 15–20 minutes for a different texture.
- Adding vanilla extract to the dough can enhance flavor.
- Use a thermometer to maintain oil temperature while frying.
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
