Strawberry Cheesecake Stuffed Donuts: A Decadent and Delightful Treat

A Fusion of Flavors and Textures That’s Sure to Impress

Strawberry Cheesecake Stuffed Donuts are a decadent treat that combines the best of several beloved desserts. Imagine a light and airy yeast-raised donut, filled with a creamy, tangy strawberry cheesecake filling, and finished with a sweet vanilla glaze. It’s a symphony of flavors and textures that’s sure to impress. This recipe is perfect for special occasions, weekend brunches, or any time you want to indulge in something truly extraordinary. While it involves a few steps, the process is manageable, and the result is well worth the effort.

A Recipe That Turns a Simple Donut into a Gourmet Experience

I first made these Strawberry Cheesecake Stuffed Donuts for a friend’s birthday brunch, and they were a huge hit. I wanted to create something that was both unique and delicious, and these donuts definitely fit the bill. The combination of the fluffy, fried dough, the creamy cheesecake filling, the fresh strawberries, and the sweet glaze was simply divine. Everyone raved about them, and I had multiple requests for the recipe. Since then, these donuts have become one of my go-to desserts for special occasions. They’re a guaranteed crowd-pleaser, and they’re always a fun and exciting treat to make. I love that they’re so versatile – I can easily customize the filling or the glaze to create different flavor combinations.

Ingredient Insights: Choosing the Right Ingredients for Flavor and Texture

The success of these donuts lies in the quality of the ingredients and how they work together. Here’s what you’ll need:

For the Donuts:

• Active Dry Yeast (2 ¼ teaspoons / 1 packet): The leavening agent that makes the donuts light and airy.
  • Tip: Make sure your yeast is fresh for optimal results.
• Warm Milk (¼ cup): Used to activate the yeast.
  • Temperature: The milk should be warm to the touch, around 110°F (43°C). If it’s too hot, it will kill the yeast. If it’s too cold, the yeast won’t activate.
• Granulated Sugar (¼ cup): Provides sweetness to the dough and helps feed the yeast.
• Unsalted Butter (¼ cup, softened): Adds richness, tenderness, and flavor to the dough.
  • Tip: Make sure the butter is softened to room temperature for easy incorporation.
• Large Egg (1): Binds the ingredients together, adds richness, and contributes to the structure of the dough.
• Vanilla Extract (1 teaspoon): Enhances the overall flavor profile with a warm, aromatic note.
• All-Purpose Flour (2 cups): The main structural component of the dough.
  • Tip: Spoon and level the flour when measuring for accuracy.
• Salt (¼ teaspoon): Balances the sweetness and enhances the other flavors.
• Vegetable Oil: For frying the donuts to golden perfection.
  • Tip: Choose an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.

For the Strawberry Cheesecake Filling:

• Cream Cheese (1 cup, softened): The base of the filling, providing its signature tangy flavor and creamy texture.
  • Tip: Use full-fat cream cheese for the richest flavor and creamiest texture. Make sure it’s softened to room temperature for easy mixing.
• Powdered Sugar (½ cup): Sweetens the filling and creates a smooth consistency.
• Fresh Strawberries (½ cup, chopped): Add a burst of fresh, sweet-tart flavor and a beautiful color to the filling.
• Vanilla Extract (½ teaspoon): Enhances the flavor of the filling.

For the Glaze:

• Powdered Sugar (1 cup): The base of the glaze, providing sweetness.
• Milk (2 tablespoons): Used to thin out the powdered sugar to a drizzling consistency.
• Vanilla Extract (1/4 teaspoon): Enhances the flavor.

Optional Garnish:

• Additional chopped strawberries

Essential Equipment: Tools for Donut Making and Frying

• Large Mixing Bowls (various sizes): For preparing the dough, the filling, and the glaze.
• Stand Mixer with Dough Hook (Optional): Makes kneading the dough much easier, but you can also knead by hand.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rolling Pin: For rolling out the dough.
• Round Cookie Cutter or Biscuit Cutter: For cutting out the donut shapes.
• Deep Fryer or Large, Heavy-Bottomed Pot: For frying the donuts.
• Thermometer: To monitor the oil temperature.
• Slotted Spoon or Spider: For safely removing the donuts from the hot oil.
• Wire Rack: For cooling the fried donuts.
• Paper Towels: For draining the fried donuts.
• Piping Bag with a Round Tip (Optional): For filling the donuts with the cream cheese mixture.
• Whisk: For combining the glaze.

The Recipe: A Step-by-Step Guide to Strawberry Cheesecake Stuffed Donuts

Ingredients with Measurements

For the Donuts:

• 2 ¼ teaspoons active dry yeast (1 whole packet)
• ¼ cup warm milk (110°F/43°C)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, softened
• 1 large egg, room temperature
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• Vegetable oil, for frying

For the Strawberry Cheesecake Filling:

• 8 oz cream cheese, softened (this is 1 cup)
• ½ cup powdered sugar
• ½ cup fresh strawberries, chopped
• ½ teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ¼ teaspoon vanilla extract
• Additional chopped strawberries, for garnish

Detailed Instructions

1. Prepare the Dough: Creating a Soft and Fluffy Base

1. Activate Yeast: In a small bowl, dissolve the active dry yeast (2 ¼ teaspoons) in the warm milk (¼ cup, 110°F/43°C). Let it sit for about 5 minutes, or until the mixture becomes frothy. This indicates that the yeast is active.
2. Combine Wet Ingredients: In a large mixing bowl (or the bowl of a stand mixer), combine the granulated sugar (¼ cup), softened butter (¼ cup), egg, and vanilla extract (½ teaspoon). Mix well until everything is incorporated.
3. Add Yeast Mixture: Add the yeast and milk mixture to the bowl and mix until combined.
4. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour (2 cups) and salt (¼ teaspoon).
5. Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer fitted with the dough hook (or mixing by hand with a wooden spoon) until a soft dough forms.
6. Knead Dough: If using a stand mixer, continue to knead the dough with the dough hook for about 5-7 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes.
   • Tip: The dough should be slightly sticky but not overly wet. If it’s too sticky, add a little more flour, 1 tablespoon at a time.

2. First Rise: Allowing the Dough to Develop Flavor and Texture

1. Grease Bowl: Lightly grease a large bowl with oil or non-stick cooking spray.
2. Place Dough in Bowl: Place the kneaded dough in the greased bowl, turning it over to coat all sides with the oil.
3. Cover and Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size.
   • Tip: A warm place could be a turned-off oven with the oven light on, or a sunny spot in your kitchen.

3. Shape the Donuts: Preparing for Frying

1. Punch Down Dough: Once the dough has doubled in size, gently punch it down to release the air.
2. Roll Out Dough: Turn the dough out onto a lightly floured surface. Use a rolling pin to roll out the dough to about ½-inch thickness.
3. Cut Out Donuts: Use a round cookie cutter or biscuit cutter (about 3 inches in diameter) to cut out circles of dough.
   • Tip: If you don’t have a round cutter, you can use a large glass or a knife to cut out the circles.
4. Place on Baking Sheet: Place the cut-out donuts on a baking sheet lined with parchment paper, leaving a little space between each one.

4. Fry the Donuts: Achieving Golden-Brown and Crispy Perfection

1. Heat Oil: Heat about 2-3 inches of vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
   • Tip: Use a candy thermometer or deep-fry thermometer to monitor the oil temperature accurately.
2. Fry in Batches: Carefully add the donuts to the hot oil, working in batches to avoid overcrowding the pot.
3. Fry Until Golden Brown: Fry the donuts for about 1-2 minutes per side, until they are golden brown and cooked through.
   • Tip: Use a slotted spoon or a spider to carefully turn the donuts and remove them from the oil.
4. Drain on Paper Towels: Remove the fried donuts from the oil and place them on a plate lined with paper towels to drain any excess oil.

5. Prepare the Strawberry Cheesecake Filling: A Creamy and Fruity Center

1. Beat Cream Cheese: While the donuts are cooling, prepare the filling. In a mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.
2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract to the cream cheese, beating until well combined and the mixture is light and fluffy.
3. Fold in Strawberries: Gently fold in the chopped fresh strawberries until they are evenly distributed throughout the cream cheese mixture.

6. Fill the Donuts: Adding the Sweet Surprise

1. Cool Donuts: Make sure the fried donuts are completely cool before filling them.
2. Fill Donuts: Use a piping bag fitted with a round tip, or a spoon, to fill each donut with the strawberry cheesecake filling. You can either:
   • Poke a Hole: Use a chopstick or the handle of a wooden spoon to poke a hole in the side of each donut, then pipe or spoon the filling into the hole.
   • Slice and Fill: Carefully slice each donut in half horizontally (like a hamburger bun) and spread a generous amount of filling on the bottom half, then replace the top half.

7. Prepare the Glaze (Optional): A Sweet Finishing Touch

1. Whisk Ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
2. Adjust Consistency: If the glaze is too thick, add more milk, ½ teaspoon at a time, until it reaches a drizzling consistency. If it’s too thin, add more powdered sugar, 1 tablespoon at a time.

8. Glaze, Garnish, and Serve: The Final Presentation

1. Drizzle Glaze: Drizzle the prepared glaze over the filled donuts.
2. Garnish (Optional): Garnish the glazed donuts with additional chopped fresh strawberries for a beautiful presentation.
3. Serve: Serve the Strawberry Cheesecake Stuffed Donuts immediately, or store them in the refrigerator until ready to serve.

Troubleshooting Common Problems: Tips for Success

• Dough Not Rising:
  • Problem: The dough isn’t rising properly.
  • Solutions: Make sure your yeast is fresh and active. Check the expiration date. Use warm milk (110°F/43°C). Let the dough rise in a warm, draft-free place.
• Donuts Dense:
  • Problem: The donuts are dense and heavy instead of light and airy.
  • Solutions: Don’t over-knead the dough. Make sure the dough has risen sufficiently.
• Donuts Oily:
  • Problem: The fried donuts are too oily.
  • Solutions: Make sure the oil is at the correct temperature (350°F/175°C). Don’t overcrowd the pot when frying. Drain the cooked donuts thoroughly on paper towels.
• Filling Leaking Out:
  • Problem: The filling is leaking out.
  • Solutions: Don’t overfill.

Tips and Variations: Customize Your Stuffed Donuts

• Different Fruit: Use other berries, such as raspberries, blueberries, or blackberries, instead of strawberries in the filling.
• Chocolate Filling: Use a chocolate cream cheese filling for a chocolate-covered strawberry flavor.
• Lemon Filling: Add lemon zest and a touch of lemon juice to the cream cheese filling for a bright, citrusy twist.
• Nuts: Incorporate finely chopped nuts, such as pecans or walnuts, into the filling for added texture and flavor.
• Sprinkles: Decorate the glazed donuts with sprinkles for a festive touch.
• Different Glaze: Experiment with different glazes, such as a simple powdered sugar glaze, a chocolate glaze, or a maple glaze.

Serving Suggestions: A Versatile Treat for Any Occasion

• Breakfast or Brunch: A delightful addition to a special breakfast or brunch spread.
• Dessert: Serve warm with a scoop of vanilla ice cream for an extra decadent dessert.
• Afternoon Tea: Perfect for enjoying with a cup of tea in the afternoon.
• Parties: These stuffed donuts are sure to be a hit at any party or gathering.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Coffee: A classic pairing for donuts.
  • Milk: A cold glass of milk is a great choice, especially for kids.
  • Tea: A warm cup of black tea or a fruity herbal tea complements the flavors.
  • Mimosas: For a festive brunch pairing.
• Sides:
  • Fresh Fruit: A bowl of fresh berries or other seasonal fruit adds a refreshing touch.
  • Yogurt: A dollop of plain or vanilla yogurt provides a creamy contrast.

Nutritional Information: A Sweet Indulgence

Per serving (1 donut, approximate, will vary based on size and specific ingredients): Calories: 300-350, Fat: 15-18g, Carbohydrates: 35-40g, Protein: 4-6g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Strawberry Cheesecake Stuffed Donut Questions Answered

• Q: Can I make these ahead of time?
  • A: You can prepare the dough ahead of time and let it rise in the refrigerator overnight. You can also fry the donuts ahead of time and store them in an airtight container at room temperature. Prepare the filling and glaze just before serving for the best results. You can also assemble fully and reheat when ready to serve.
• Q: How do I store leftovers?
  • A: Store leftover donuts in an airtight container in the refrigerator for up to 2-3 days.
• Q: Can I freeze these donuts?
  • A: It’s best to freeze the unfilled donuts. Wrap them individually in plastic wrap and then place them in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or reheat gently in the oven before filling and glazing. You can also freeze after filling and glazing.
• Q: Can I use a different type of fruit?
  • A: Absolutely! Raspberries, blueberries, blackberries, or even finely chopped apples would be delicious.
• Q: Can I bake these donuts instead of frying them?
  • A: Yes, you can bake the donuts. Preheat your oven to 375°F (190°C) and bake for about 12-15 minutes, or until golden brown.
• Q: What if I don’t have a donut cutter?
  • A: You can use a large round cookie cutter, a biscuit cutter, or even the rim of a glass to cut out the donut shapes.
• Q: Can I make these without the cream cheese filling?
  • A: Yes, you can omit the filling for simple strawberry-glazed donuts.
• Q: Can I use store-bought frosting instead of making the glaze?
• A: Yes, you can use store-bought frosting, but the homemade glaze is quick, easy, and delicious.