Strawberry Cheesecake Stuffed Donut Holes

 

Strawberry Cheesecake Stuffed Donut Holes

Ingredients

For the donut holes:

2 cups (250g) all-purpose flour

¼ cup (50g) granulated sugar

2 tsp baking powder

¼ tsp salt

½ tsp cinnamon (optional)

1 large egg

¾ cup (180ml) milk

2 tbsp melted butter or vegetable oil

1 tsp vanilla extract

Oil for frying (vegetable or canola)

For the strawberry cheesecake filling:

115g (4 oz) cream cheese, softened

2 tbsp powdered sugar

¼ cup strawberry jam or purée

¼ tsp vanilla extract

Instructions

1. Make the filling:

In a bowl, beat cream cheese, powdered sugar, strawberry jam, and vanilla until smooth. Spoon into a piping bag fitted with a small round tip. Refrigerate to firm up while you make the doughnuts.

2. Prepare the donut dough:

In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.

In a separate bowl, mix egg, milk, butter, and vanilla.

Add wet ingredients to dry and mix until just combined (do not overmix). Dough will be thick.

3. Fry the donut holes:

Heat oil in a deep pot to 170–175°C (340–350°F).

Scoop tablespoon-sized balls of dough and gently drop into the oil (use a mini cookie scoop or two spoons). Fry in batches, turning to brown evenly, about 2–3 minutes each.

Remove with a slotted spoon and drain on paper towels.

4. Fill the donuts:

Once cool enough to handle but still warm, use a small knife or skewer to make a hole in each donut. Pipe strawberry cheesecake filling inside until slightly puffed.

5. Finish:

Dust with powdered sugar or roll in cinnamon sugar. Serve warm or chill slightly for a firmer filling.