Fluffy Strawberry Cheesecake Stuffed Donuts

Ingredients

For the donuts:

• 3 ½ cups all-purpose flour

• ¼ cup granulated sugar

• 2 ¼ tsp active dry yeast (1 packet)

• ½ tsp salt

• ¾ cup warm milk (110°F)

• 2 tbsp unsalted butter, softened

• 2 large eggs

• 1 tsp vanilla extract

• Oil, for frying

For the cheesecake filling:

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• ½ cup heavy cream (whipped to stiff peaks)

• 1 tsp vanilla extract

For the strawberry layer:

• 1 cup fresh strawberries, diced

• 2 tbsp sugar

• 1 tsp lemon juice

For rolling:

• ½ cup granulated sugar (or powdered sugar for dusting)

Instructions

1. Make the dough:

   • In a bowl, mix warm milk, yeast, and 1 tbsp sugar. Let it sit 5–10 minutes until foamy.

   • Add in the eggs, butter, remaining sugar, vanilla, and salt. Mix.

   • Gradually add flour and knead until smooth (8–10 minutes by hand or 5 minutes in a stand mixer).

   • Place dough in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).

2. Shape the donuts:

   • Punch down dough and roll out to about ½-inch thick.

   • Cut out rounds using a cookie cutter (about 3 inches wide).

   • Place on parchment-lined trays, cover, and let rise another 30 minutes.

3. Fry the donuts:

   • Heat oil in a pot to 350°F (175°C).

   • Fry donuts in batches until golden brown (about 1–2 minutes per side).

   • Drain on paper towels, then roll warm donuts in sugar.

4. Make the fillings:

   • For the strawberry layer: In a saucepan, cook strawberries, sugar, and lemon juice until jammy (5–7 minutes). Let cool.

   • For the cheesecake filling: Beat cream cheese and powdered sugar until smooth. Fold in whipped cream and vanilla until fluffy.

5. Assemble:

   • Poke a hole in each donut with a skewer or piping tip.

   • Pipe in a bit of cheesecake filling, then a spoonful of strawberry filling.

   • Optionally dust with powdered sugar for extra sweetness.