Description
Crispy, golden donuts stuffed with tangy raspberry cheesecake filling—these Raspberry Cheesecake Stuffed Donuts are the perfect balance of indulgent and refreshing.
Ingredients
- All-Purpose Flour: 3¾ cups
- Granulated Sugar: ¼ cup (plus more for coating)
- Instant Yeast: 2¼ teaspoons
- Salt: ½ teaspoon
- Whole Milk: ¾ cup, warm
- Unsalted Butter: ¼ cup, melted
- Eggs: 2 large
- Cream Cheese: 8 ounces, softened
- Powdered Sugar: ¼ cup
- Vanilla Extract: 1 teaspoon
- Raspberry Jam: ½ cup
- Vegetable Oil: For frying
Instructions
- Preheat Your Equipment: Prep a wire rack with paper towels and set aside your deep fryer or pot.
- Combine Ingredients: Mix flour, sugar, yeast, and salt. In another bowl, combine milk, butter, and eggs. Combine and knead until smooth. Let rise 1 hour.
- Prepare Your Cooking Vessel: Roll out dough to ½-inch thickness. Cut into rounds and let rise 30–45 minutes on parchment.
- Assemble the Dish: Heat oil to 350°F. Fry donuts until golden, about 1–2 minutes per side. Drain on a rack.
- Cook to Perfection: Roll warm donuts in granulated sugar and cool slightly.
- Finishing Touches: Beat cream cheese, powdered sugar, and vanilla. Swirl in jam and pipe into cooled donuts.
- Serve and Enjoy: Serve fresh, optionally dusted with powdered sugar.
Notes
- Use a thermometer to keep oil at 350°F for perfect frying.
- Don’t overfill the donuts to avoid bursting.
- Chill filling slightly before piping for better control.
- Use a piping bag with wide tip for clean stuffing.
Nutrition
- Serving Size: 1 donut
- Calories: 370
- Sugar: 18g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg