Cooked - Raspberry Cheesecake Stuffed Donuts

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thecookingtwins

Raspberry Cheesecake Stuffed Donuts

16.0

1 cup warm milk (90°F–100°F)

1 tbsp yeast

3 tbsp granulated sugar

4 cups bread flour (or all-purpose)

2 large eggs (room temperature)

1 tsp salt

8 tbsp unsalted butter (room temperature)

Vegetable oil (2 quarts for frying)

3 cups frozen raspberries

4 tbsp granulated sugar

1 tsp lemon juice

8 oz cream cheese

¾ cup heavy whipping cream

2 tbsp granulated sugar

1 tsp vanilla extract

2 cups granulated sugar

In a large bowl, mix warm milk, yeast, and sugar. Let stand 5 minutes until foamy.
Add flour, eggs, and salt. Mix on low until combined, then medium for 2 minutes until smooth.
Add butter one tablespoon at a time while mixing. Knead until soft and elastic.
Cover dough and let rise in a warm spot for 60–90 minutes until doubled.
Simmer raspberries, sugar, and lemon juice for 8 minutes until thick. Cool completely.
Beat cream cheese, cream, sugar, and vanilla until thick. Chill until needed.
Divide dough into 16 balls. Cover and let rise for 30 minutes until puffy.
Heat oil to 330°F–350°F. Fry 3–4 donuts at a time for 2 minutes per side until golden.
Toss warm donuts in sugar for an even coating.
Pipe raspberry filling first, then cheesecake filling until plump.
Enjoy immediately or store unfilled donuts airtight until ready to fill.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 35 weeks ago

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