Description
Indulge in these irresistibly decadent Strawberry Cheesecake Stuffed Donuts, combining fluffy fried donuts with a creamy, tangy strawberry cheesecake filling. Perfect for a delightful treat or dessert, these donuts feature a soft, tender dough fried to golden perfection and generously filled with a luscious cream cheese and fresh strawberry mixture.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour (Use cake flour for a softer texture)
- 0.5 cups granulated sugar (Can substitute with coconut sugar)
- 2 teaspoons baking powder (Ensure it’s fresh)
- 0.5 teaspoons baking soda (Do not substitute)
- 0.5 teaspoons salt (Use sea salt for milder taste)
- 0.75 cups buttermilk (Substitute with milk + vinegar if unavailable)
- 0.25 cups unsalted butter (melted) (Can be replaced with coconut oil)
- 1 large egg (For vegan option, use flax egg)
- 1 teaspoon vanilla extract (Substitute with almond extract for a different profile)
Cheesecake Filling
- 8 ounces cream cheese (Tofu can be used for vegan variant)
- 0.5 cups powdered sugar (Can be omitted for less sweetness)
- 0.5 cups fresh strawberries (chopped) (Frozen strawberries can be used if thawed)
- 1 tablespoon lemon juice (Can be substituted with lime juice)
- 1 teaspoon vanilla extract
For Frying
- Oil for frying (enough to maintain 350°F temperature)
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined. In a separate bowl, mix together buttermilk, melted butter, egg, and vanilla extract. Gradually combine the wet ingredients with the dry ingredients, stirring until just mixed. Allow the dough to rest for 10 minutes to hydrate and develop a tender texture.
- Fry the Donuts: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully drop spoonfuls of dough into the hot oil, frying each side for 2-3 minutes or until the donuts turn golden brown and are cooked through. Use a slotted spoon to transfer them onto paper towels to drain any excess oil. Let cool completely.
- Make the Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add powdered sugar, chopped strawberries, lemon juice, and vanilla extract. Whip until the mixture is fluffy and well combined, creating a luscious frosting-like filling.
- Fill the Donuts: Once the donuts are cool enough to handle, use a piping bag or a small spoon to pipe or spoon the cheesecake filling into the center of each donut. Take care not to overfill to avoid spillage.
- Serve and Enjoy: Optionally dust the filled donuts with powdered sugar for an elegant touch. Serve warm or at room temperature for maximum indulgence and enjoy the rich, fruity, creamy experience.
Notes
- For a vegan adaptation, substitute egg with a flax egg and use tofu instead of cream cheese.
- If buttermilk is unavailable, combine 0.75 cups milk with 1 tablespoon vinegar or lemon juice and let stand for 5 minutes.
- Use fresh strawberries for best flavor, but thawed frozen strawberries work well too.
- Maintain oil temperature around 350°F to ensure donuts cook evenly without absorbing too much oil.
- Allow the donuts to cool completely before filling to prevent filling from melting or leaking.
