Ingredients
Scale
For the Donuts:
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, softened
- ½ teaspoon salt
- Oil for frying
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
For Coating:
- ½ cup powdered sugar or granulated sugar
Instructions
- In a small bowl, mix warm milk and granulated sugar. Sprinkle yeast over the mixture and let sit 5–10 minutes until foamy.
- In a large bowl, combine yeast mixture, eggs, softened butter, and salt. Gradually add flour and mix until a soft dough forms.
- Knead dough for 6–8 minutes on a lightly floured surface until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours until doubled.
- While dough rises, beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth. Transfer to a piping bag and refrigerate.
- Punch down the risen dough. Roll out to ½ inch thickness and cut into circles using a round cutter.
- Place cut dough on a baking sheet, cover, and let rise again for 30–40 minutes until puffy.
- Heat oil to 350°F (175°C) in a deep pot. Fry donuts 1–2 minutes per side until golden. Remove and drain on paper towels.
- Once slightly cooled, make a small hole in each donut. Fill with cheesecake mixture using a piping bag until full.
- Roll donuts in powdered or granulated sugar while still warm. Serve immediately for the best texture.
Notes
Chill the cheesecake filling before piping so it holds its shape.
Keep oil temperature steady for evenly cooked donuts.
Try cinnamon sugar or a vanilla glaze for a flavor variation.
- Prep Time: 2 hours
- Cook Time: 15