Valentine Cheesecake Donuts (Print)
Soft, sugar-dusted brioche hearts stuffed with strawberry cheesecake cream. Light, fluffy, and sweet.
# Ingredients:
→ Brioche Dough
01 -
6 tablespoons softened unsalted butter (85g)
02 -
2 large eggs plus an extra yolk, at room temp
03 -
3/4 cup warmed whole milk (170g), about 105-110°F
04 -
1/3 cup granulated sugar plus 1 teaspoon (71g total)
05 -
2 1/4 teaspoons active dry yeast
06 -
2 cups all-purpose flour (240g)
07 -
2 cups bread flour (240g)
08 -
1/2 teaspoon fine salt
→ Strawberry Cheesecake Filling
09 -
8 ounces softened full-fat cream cheese (227g)
10 -
1 teaspoon vanilla extract or paste
11 -
1/2 cup heavy cream (113g)
12 -
1 cup powdered sugar (113g)
13 -
1 1/4 cup freeze-dried strawberries, ground into powder (19g)
→ Coating and Frying
14 -
2 quarts frying oil (vegetable, canola, or shortening)
15 -
1 cup granulated sugar (200g)
# Steps:
01 -
Mix the warm milk with yeast and 1 teaspoon of the sugar. Wait 5-7 minutes for a frothy top to form.
02 -
Put all the dough ingredients in a stand mixer bowl and mix until a rough dough forms. Then knead using the dough hook for 15-20 minutes. The dough should pass the stretchy windowpane test.
03 -
Shape the dough into a ball, place it in a greased bowl, cover, and let it rise for about an hour until it's doubled in size.
04 -
Roll the dough out to about 1/2 inch thickness. Cut out heart-shaped pieces using a 3-inch cutter and set them on parchment squares.
05 -
Cover your cutout dough with a towel and let it rise again for another 30 minutes. A gentle finger press should leave an indentation that stays.
06 -
Grind the freeze-dried strawberries into a fine powder. Whip the powdered strawberries with cream cheese, heavy cream, powdered sugar, and vanilla until creamy and airy.
07 -
Heat your frying oil to 350-360°F. Cook donuts, 2-3 at a time, for about 1 minute and 20 seconds per side.
08 -
Let donuts cool a little, roll in sugar, and then pipe in the strawberry cream filling. Enjoy right away!
# Notes:
01 -
They're best when eaten the same day they're made.
02 -
Keeping frying oil at the right temperature is key.
03 -
Instant yeast works fine with some prep tweaks.