Description
These raspberry cheesecake donuts are fluffy, golden, and filled with creamy cheesecake and raspberry jam. The perfect brunch treat or dessert mashup.
Ingredients
2 1/2 cups all-purpose flour
2 1/4 tsp instant yeast
1/4 cup sugar
1/2 tsp salt
2/3 cup warm milk
2 large eggs
1/4 cup butter (softened)
FILLING:
6 oz cream cheese (softened)
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/3 cup raspberry jam or compote
EXTRAS:
Vegetable oil for frying (or baking option)
Granulated sugar for coating
Instructions
1. In a bowl, mix flour, yeast, sugar, and salt. Add warm milk, eggs, and softened butter. Knead until dough is smooth.
2. Cover and let rise for 1 hour, until doubled.
3. Roll dough to 1/2 inch thick. Cut into rounds. Place on tray, cover, and let rise 30 minutes.
4. Fry in hot oil at 350°F until golden (1–2 min per side) or bake at 350°F for 12–15 minutes.
5. Beat cream cheese, powdered sugar, and vanilla until smooth. Chill for 30 minutes.
6. Use piping bag to fill cooled donuts with cheesecake and raspberry jam.
7. Roll in sugar and serve warm or chilled.
Notes
Don’t overfill donuts to avoid splitting.
For a lighter option, bake instead of fry.
Chill cream cheese filling for easier piping.
- Prep Time: 25
- Cook Time: 15
- Category: Dessert
- Method: Fried or Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 14g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: raspberry cheesecake donuts, filled donuts, brunch donuts, cheesecake filling