Description
Homemade raspberry cheesecake filled donuts with a soft brioche-style dough, fried to golden perfection, coated in sugar, and filled with creamy cheesecake filling topped with raspberry jam.
Ingredients
Scale
- 3/4 cup warm whole milk (110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg
- 3 tbsp unsalted butter, melted
- 2 3/4 cups all-purpose flour (plus more for dusting)
- 1/2 tsp salt
- 1/2 tsp vanilla extract (optional)
- Neutral oil for frying (canola or vegetable), for a 2–3 inch depth
- 1 cup granulated sugar (for coating)
- 8 oz cream cheese, softened (for filling)
- 1/2 cup powdered sugar (for filling)
- 1 tsp vanilla extract (for filling)
- 1/2 cup heavy whipping cream (cold, for filling)
- Pinch of salt (for filling)
- 1/2–3/4 cup raspberry jam or raspberry preserves (seedless if preferred, for topping)
Instructions
- Activate yeast: In a large bowl, whisk warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
- Make dough: Add egg, melted butter, salt, and vanilla. Mix. Add flour and stir until a shaggy dough forms.
- Knead: Knead 6–8 minutes (by hand or mixer) until smooth and slightly tacky.
- First rise: Place dough in a greased bowl, cover, and let rise 60–90 minutes until doubled.
- Shape: Roll dough to about 1/2-inch thick. Cut into rounds (about 3 inches). Place on a parchment-lined tray, cover, and rise 30–45 minutes until puffy.
- Fry: Heat oil to 350°F. Fry donuts 1–2 minutes per side until deep golden. Drain on a rack or paper towels.
- Sugar coat: While warm, roll donuts in granulated sugar.
- Cheesecake filling: Beat cream cheese, powdered sugar, vanilla, and salt until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
- Fill: Use a piping bag with a round tip to pipe cheesecake filling into each donut.
- Top: Spoon a small dollop of raspberry jam on top (or pipe it) and swirl slightly with the filling for that marbled look.
Notes
- Use a thermometer to ensure oil stays at 350°F for even frying.
- Let dough rise in a warm, draft-free place for best results.
- Pipe filling slowly to avoid overfilling the donuts.
- Serve fresh for the best texture.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 410
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg