Description
These Strawberry Cheesecake Donuts are a delightful treat combining fluffy, yeast-risen donuts with a sweet strawberry glaze and a creamy cheesecake crumble topping. Perfectly fried to a golden crisp and topped with freeze-dried strawberries for an extra pop of flavor and texture, these donuts are a perfect balance of sweet, tangy, and rich. Ideal for breakfast, brunch, or a special dessert treat!
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 cup whole milk (warm)
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter (melted)
- 2 large eggs
Frying
- Neutral oil for frying (canola or vegetable)
Strawberry Glaze
- 1/2 cup strawberry jam or puree
- 1 1/2 cups powdered sugar
Cheesecake Crumble
- 4 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 cup graham cracker crumbs
- Freeze-dried strawberries (optional)
Instructions
- Activate Yeast: Combine the warm whole milk, 1 tablespoon of granulated sugar, and active dry yeast in a small bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy, indicating that the yeast is active.
- Prepare Dough: In a large mixing bowl, add the remaining sugar, eggs, melted butter, and salt. Gradually mix in the flour along with the yeast mixture until a dough starts to form.
- Knead Dough: Knead the dough on a lightly floured surface for 8 to 10 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
- Shape Donuts: Roll the dough out to about 1/2-inch thickness. Use a donut cutter or two round cutters to cut out donuts and holes. Place them on a baking sheet and allow them to proof for 30 to 45 minutes until slightly puffy.
- Heat Oil: Pour neutral oil into a deep pan or fryer and heat it to 350°F (175°C), ensuring the oil is adequately hot for frying.
- Fry Donuts: Carefully fry the donuts in batches for about 1 to 2 minutes per side or until they are golden brown. Use a slotted spoon to remove them and drain on a wire rack to remove excess oil.
- Make Strawberry Glaze: Whisk together the strawberry jam or puree with the powdered sugar until smooth and glossy. This glaze will give the donuts their sweet strawberry flavor and shine.
- Prepare Cheesecake Crumble: In a bowl, mix the softened cream cheese with powdered sugar until smooth. Fold in the graham cracker crumbs evenly to form the crumble topping.
- Glaze and Decorate: Once the donuts are completely cooled, dip each into the strawberry glaze to coat. Immediately sprinkle with the cheesecake crumble and optionally garnish with freeze-dried strawberries for added texture and flavor.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Do not overcrowd the pan when frying to maintain the oil temperature and even cooking.
- Freeze-dried strawberries are optional but add a nice crunch and visual appeal.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- For a thicker glaze, add more powdered sugar; for a thinner glaze, add a teaspoon of milk or water.
