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This strawberry cheesecake donut delight was born from a birthday brunch request and quickly became a family favorite. Fluffy yeast dough is fried to golden perfection then filled with a rich cream cheese and strawberry jam center. A simple glaze drizzled over the top ties everything together with sweetness and shine. Each bite offers contrast creamy tangy filling against warm soft pastry.
I first made these donuts for my daughter’s birthday brunch. She wanted something unique instead of cake and now everyone asks for them on special days.
Ingredients
- Active dry yeast: provides the fluffy rise and airy crumb use fresh yeast for best lift
- Warm milk: creates the perfect environment to activate the yeast not too hot
- Granulated sugar: supports yeast activation and gently sweetens the dough
- All purpose flour: gives the structure while keeping the texture tender
- Unsalted butter: adds richness and softness use high quality butter
- Egg: binds the dough and improves elasticity essential for soft donuts
- Cream cheese: brings tangy creamy flavor full fat works best
- Powdered sugar: sweetens the filling and dissolves smoothly
- Vanilla extract: adds warmth and depth always choose pure vanilla
- Strawberry jam: gives fruity bursts go for one with real fruit pieces
- Milk: thins the glaze to drizzle consistency start with a little and adjust
Step-by-Step Instructions
- Activate the Yeast:
- In a small bowl combine warm milk one teaspoon sugar and yeast. Let it sit about five minutes until foamy. This means the yeast is active and ready to work.
- Make the Dough:
- In a large bowl mix flour salt remaining sugar melted butter and egg. Add the activated yeast mixture. Knead by hand until the dough is smooth and elastic about five minutes. It should be tacky but not sticky.
- First Rise:
- Place the dough in a lightly oiled bowl and cover. Let rise in a warm place until doubled in size about one hour. Press the dough lightly with a finger. If the indentation stays it is ready.
- Shape the Donuts:
- Roll out the dough to about half an inch thickness. Use a three inch round cutter to make circles. Set them on parchment lined trays spaced apart. Cover and rise again for thirty minutes until puffy.
- Fry the Donuts:
- Heat oil in a deep pot to three hundred seventy five degrees Fahrenheit. Fry two or three donuts at a time for about two minutes on each side until golden. Drain on paper towels. Let them cool completely.
- Prepare the Filling:
- Beat cream cheese powdered sugar and vanilla until smooth and fluffy. Fold in strawberry jam gently leaving streaks. Transfer to a piping bag with a medium round tip.
- Fill the Donuts:
- Use a knife to make a side opening in each cooled donut. Insert the piping tip and fill until you feel slight resistance and a bit peeks out.
- Glaze the Donuts:
- Mix powdered sugar milk and vanilla until smooth. Drizzle over the filled donuts in a zigzag pattern. Let the glaze set for about fifteen minutes before serving.
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Storage Tips
Keep leftover donuts in an airtight container in the fridge for up to two days. Let them come to room temperature for twenty minutes before eating to soften the texture.
Ingredient Substitutions
Use raspberry or blueberry jam in place of strawberry. For a richer filling try chocolate hazelnut spread. If you need a dairy free version use vegan cream cheese and plant milk.
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Serving Suggestions
These donuts shine at brunch alongside fresh berries and coffee. For special events display them on a dessert stand with mint leaves and strawberry slices.
Cultural Note
Stuffed donuts like these are loved in many cultures from Polish paczki to German berliner. This version adds American cheesecake flair to a classic fried dough.
I love how the cream cheese blends with fruit to mimic the richness of cheesecake. Every time I fold in the jam I remember my grandmother doing the same for her pastries.
Frequently Asked Questions About Recipes
- → Can I bake the donuts instead of frying?
Yes you can bake them at 375°F for about 12 to 15 minutes until golden. The texture will differ but they remain delicious.
- → What can I use as a filling alternative?
You can swap the strawberry jam for raspberry blueberry peach preserves or even chocolate spread.
- → How do I store leftover donuts?
Keep them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
- → Can I make the dough ahead of time?
Yes you can prepare the dough through the first rise and refrigerate overnight. Let it reach room temperature before shaping.
- → Do I need a piping bag for the filling?
A piping bag is helpful but a sandwich bag with a small hole in the corner also works well for filling the donuts.