Print

Raspberry Cheesecake Donuts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Raspberry Cheesecake Donuts combine a fluffy donut filled with creamy cheesecake and tangy raspberry compote, then coated in a sweet sugar coating. The perfect indulgence for any occasion.

Ingredients

1 cup warm milk (whole milk preferred, 90°F to 100°F)

1 tablespoon instant yeast or active dry yeast

3 tablespoons granulated sugar

4 cups bread flour (spooned and leveled, all-purpose flour can be used instead)

2 large eggs (room temperature)

1 teaspoon salt

8 tablespoons unsalted butter (room temperature)

Vegetable oil (enough to fry the donuts, 2 quarts is good)

For the raspberry filling:

3 cups frozen raspberries

4 tablespoons granulated sugar

1 teaspoon lemon juice

For the cheesecake filling:

8 ounces cream cheese

¾ cup heavy whipping cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

For the sugar coating:

2 cups granulated sugar

Instructions

  1. In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast, and granulated sugar. Let sit for 5 minutes until foamy. If it doesn’t foam, restart with fresh yeast.
  2. Add the flour, eggs, and salt to the bowl. Mix with the dough hook on low speed for 1 minute until combined.
  3. Scrape down the sides of the bowl and continue mixing on medium speed for 2 minutes until the dough begins pulling away from the sides of the bowl.
  4. Add butter one tablespoon at a time. Continue mixing for another 5 minutes until the dough is smooth and elastic. If necessary, knead by hand on a lightly floured surface.
  5. Grease a large bowl and transfer the dough into it. Cover with greased plastic wrap and let rise in a warm place for 60 to 90 minutes until doubled in size.
  6. In a small saucepan, combine frozen raspberries, granulated sugar, and lemon juice. Stir until the sugar dissolves. Simmer for 8 minutes until thickened to a jam-like consistency. Set aside to cool.
  7. In a mixing bowl, whisk together cream cheese, heavy cream, sugar, and vanilla extract until thick. Place in the fridge until ready to fill the donuts.
  8. Line three large baking sheets with parchment paper, lightly greased. Punch down the dough and transfer it to a floured surface. Divide the dough into 16 equal pieces, rolling them into tight balls.
  9. Transfer the shaped dough balls to the prepared baking sheets, leaving space between them. Cover loosely with plastic wrap and let them rise for another 30 minutes.
  10. Heat vegetable oil in a large pot or Dutch oven to 330°F to 350°F. Fry the donuts in batches, 3 to 4 at a time, for 2 minutes on each side until golden brown. Remove from the oil and immediately coat in sugar. Place on a wire rack to cool.
  11. Transfer the raspberry filling and cheesecake filling into separate piping bags. Snip off the ends. Use a sharp knife to make a hole in the side of each donut. Pipe the raspberry compote into each donut, followed by the cheesecake filling. Donuts should feel plump and heavy once filled.

Notes

  • These donuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
  • To reheat, microwave for 10-15 seconds or place in the oven at 350°F for about 5 minutes.
  • For a different twist, use a cinnamon-sugar coating instead of regular sugar after frying.
  • Frozen raspberries work better than fresh for the filling due to their easier breakdown into a compote.
  • If you want to bake the donuts instead of frying them, bake at 375°F for 12-15 minutes.

Nutrition

Find it online: https://recipesbyjanet.com/raspberry-cheesecake-donuts/