Description
Soft, airy yeast donuts stuffed with a velvety cream cheese filling and finished with a vibrant raspberry glaze.
Ingredients
Scale
- 3 1/2 cups bread flour
- 1 cup warm whole milk
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar (for filling)
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries, pureed and reduced
- 1 cup powdered sugar (for glaze)
- 2 tbsp raspberry puree (for glaze)
- 1 quart vegetable oil for frying
Instructions
- Combine warm milk, yeast, and a pinch of sugar; let stand for 5-10 minutes until foamy.
- Mix in melted butter, eggs, salt, and remaining sugar. Gradually add bread flour and knead until a smooth dough forms.
- Place dough in a greased bowl, cover, and let rise in a warm area until doubled in size (about 1 hour).
- Roll dough to 1/2 inch thickness and cut into donut shapes. Let rise again for 30 minutes.
- Heat oil to 350°F. Fry donuts for 2 minutes per side until golden brown. Drain on paper towels.
- Beat softened cream cheese, 1/2 cup powdered sugar, and vanilla until smooth. Fold in 2 tablespoons of raspberry reduction.
- Poke a hole in the side of cooled donuts and pipe the cheesecake filling into the center.
- Whisk 1 cup powdered sugar with 2 tablespoons raspberry puree. Dip the tops of the donuts into the glaze and let set.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American