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Bring a little bakery magic to your home with these adorable heart-shaped brioche donuts loaded with creamy strawberry cheesecake filling. I spent way too many weekends trying to crack the code for that super fluffy and golden donut from my favorite spot. Now, I've figured out how to make brioche that's crispy on the outside but fluffy and soft in every bite. Though they're perfect for something sweet on Valentine's, honestly, they're too good not to make whenever you get a craving.
I got hooked on donuts when I tried making my own and realized you can beat the bakery version at home. With a ton of kitchen messes and taste tests, this one easily took the top spot.
Top-notch Ingredients Guide
- Mix of Flours: Using both bread and all-purpose flour keeps it soft yet strong
- Active Dry Yeast: Helps the dough get fluffy and airy
- Freeze-dried Strawberries: Packed with strawberry punch
- Full-fat Cream Cheese: Adds that creamy, tangy bite you love
- Whole Milk: Makes every bite extra tender
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Fun Steps For Your Donuts
- The Rise And Shape:
- Be patient with the proofing. I learned the slow way that if you're in a hurry, you get heavy donuts. Poke the dough gently—if the poke leaves a lazy dent that comes back bit by bit, you're set. Just like you check if a peach is ready.
- Understanding The Dough:
- Your dough should be super smooth and stretchy once you've kneaded enough. I always do the window pane trick—if you can stretch out a little piece so thin you can almost see through it, you're good to fry.
The biggest lightbulb moment? Stop acting like a donut robot. Go by how things feel and smell. Listen for the right sizzle when you drop them in the oil and let your hands tell you when the dough's ready.
Crunchy Fry Knowhow
The sweet spot is 350 to 360°F. Don't guess! Too high? You'll get a dark outside but doughy middle. Too low? They soak up all that oil. I keep a slotted spoon just for donut duty—it really helps.
Make It Your Style
The cheesecake-strawberry mix is awesome, but you can swap in lemon curd, Nutella, or vanilla cream. The dough works with whatever you're craving, so change it up as much as you like.
Keeping Them Fresh
Honestly, these are next-level when they're just filled and still a little warm. They'll be fine for a day in a container, but fresh is always the move. If you want, you can chill the dough overnight and fry the next morning, too.
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Pro Chef Tricks
- Square parchment under each donut is a game changer for proofing
- Work in smaller groups to keep your oil temp right where it should be
- Fill right before you eat for donuts that stay dreamy inside
- Don't toss the donut holes—they're perfect for sampling
What kicked off as a Valentine idea is now THE thing my friends ask for—breakfast parties, celebrations, or just those mornings where nothing but a fresh donut will do. Goes to show that some of your best kitchen moments come from mixing a little skill with a whole lot of heart.
Recipe FAQs
- → Can I prep the dough early?
- Sure, refrigerate it overnight after the first rise. Bring it back to room temperature before shaping.
- → Why care about oil temperature?
- Keeping the oil at 350-360°F helps the donuts cook evenly without absorbing too much oil.
- → What about fresh strawberries?
- No, stick with freeze-dried strawberries. They pack flavor without making the filling runny.
- → How do I tell when my dough’s ready?
- Try the stretch test. Pull a small piece until it’s thin enough to let light through without ripping.
- → Instead of frying, can I bake them?
- These work best fried. Baking changes the texture, so they won’t be as light or soft.