Strawberry Cheesecake Donuts (Print Version)
# Ingredients:
→ Brioche Dough
01 -
2 cups bread flour (240g)
02 -
2 cups all-purpose flour (240g)
03 -
3/4 cup whole milk (170g), warmed to 105-110°F
04 -
2 large eggs plus 1 yolk, room temperature
05 -
6 tablespoons unsalted butter (85g), softened
06 -
2 1/4 teaspoons active dry yeast
07 -
1/3 cup plus 1 teaspoon sugar (71g total), split
08 -
1/2 teaspoon fine salt
→ Strawberry Cheesecake Filling
09 -
1 1/4 cup freeze dried strawberries (19g)
10 -
8 ounces cream cheese (227g), softened
11 -
1/2 cup heavy cream (113g)
12 -
1 cup powdered sugar (113g)
13 -
1 teaspoon vanilla paste or extract
→ Coating and Frying
14 -
2 quarts frying oil (vegetable, canola, or shortening)
15 -
1 cup granulated sugar (200g)
# Instructions:
01 -
Mix the warm milk with yeast and 1 teaspoon of sugar. Let sit around 5-7 minutes until it’s bubbly.
02 -
In a stand mixer, mix everything for the dough until a rough ball forms. Switch to the dough hook and knead for 15-20 minutes. Dough should pass the window pane test.
03 -
Shape the dough into a ball and nestle it in a greased bowl. Cover and leave it about an hour to puff up and double in size.
04 -
Flatten the dough to 1/2 inch thick and use a 3-inch heart-shaped cutter to cut out pieces. Lay them on parchment squares.
05 -
Cover the heart shapes and let them proof for 30 minutes. When you press with your finger, the dough should hold the dent.
06 -
Powder the dried strawberries in a food processor. Beat the cream cheese with cream, sugar, strawberries, and vanilla until the mix becomes fluffy.
07 -
Heat your oil to 350-360°F, then fry the hearts 2 or 3 at a time. Flip them after about 80 seconds on each side.
08 -
Let the donuts cool, then dip them in sugar for a nice coating. Fill each with the strawberry mixture. Enjoy right away!
# Notes:
01 -
Tastes best when eaten the same day.
02 -
Keep the oil exactly at the right temperature for golden donuts.
03 -
Using instant yeast? Adjust the steps to fit the type.