Description
Indulge in the ultimate sweet treat with our decadent stuffed donuts recipe. Learn how to create fluffy, filled donuts that will wow your taste buds!
Ingredients
- – 2 cups (480 ml) warm whole milk
- – ½ cup plus 2 tablespoons (150 g) granulated sugar
- – 1 ½ tablespoons (22.5 g) active dry yeast
- – 2 large eggs, plus one egg yolk
- – 6 ⅔ cups (800 g) all-purpose flour
- – 2 teaspoons (10 ml) salt
- – 6 tablespoons (85 g) butter, at room temperature
- – 3 cups (720 ml) vegetable oil, for frying
- – 12 ounces (340 g) cream cheese
- – 1 ½ cups (180 g) powdered sugar
- – ½ cup (113 g) 1 stick beef butter
- – 1 teaspoon (5 ml) vanilla
- – ½ teaspoon (2.5 ml) salt
- – ½ cup (120 ml) fruit jelly
- – ½ cup (120 ml) hazelnut spread, or Homemade Hazelnut Spread
- – Powdered sugar, for dusting
Instructions
- In a stand mixer bowl, combine the warmed milk, 2 tablespoons of sugar, and the yeast. Allow it to sit for 5 minutes to activate. Once the yeast is bubbly, add the eggs.
- Incorporate the remaining 1/2 cup sugar, flour, and salt. Mix until the flour is partly mixed in and a dough begins to form.
- Attach a dough hook and knead the mixture for 2 minutes to thoroughly blend the flour. Add the butter, and continue kneading with the mixer for another 6 minutes.
- Form the kneaded dough into a ball, place it in a large greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for an hour or until it has doubled in size.
- After the dough has risen, place it on a floured surface. Prepare a baking sheet with parchment paper and set it aside.
- Roll out the dough to a thickness of ¼ inch using a rolling pin. Cut out donut shapes using a 2 or 3-inch biscuit cutter and transfer them to the prepared baking sheet, leaving space between them for expansion. Gather the leftover dough, roll it out again to ¼ inch, and cut more donuts. Repeat until all the dough is used up.
- Cover the donuts with a clean kitchen towel and allow them to rise for an hour or until doubled in size.
- As the donuts near the end of their rise time, start heating the oil. Pour the oil into a large pot or Dutch oven, attach a thermometer to monitor the temperature, and heat to 350°F, maintaining this temperature for cooking. Line a baking sheet with paper towels and place a cooling rack on top.
- When the donuts have risen and the oil is ready, gently lower 2 to 3 donuts into the hot oil, frying each side for 1 to 2 minutes. Once cooked, transfer them to the cooling rack.
- Prepare the cheesecake filling by combining all ingredients in a stand mixer with a paddle attachment. Beat on high speed for 2 minutes until a smooth and airy filling is achieved. Transfer the filling into a piping bag with a round tip.
- To fill the donuts, insert the piping tip into the side of each donut and gently squeeze the bag to fill them. The filling will push the tip out once the donut is full.
- Fill each donut with the cheesecake filling, your chosen jelly, and hazelnut spread. Sprinkle powdered sugar over them and serve right away.
Notes
- Consider using high-quality butter for the dough and cheesecake filling to enhance the flavor.
- Experiment with various fruit jelly flavors to personalize the donuts to your liking.
- Ensure the oil reaches 350°F before frying for a crispy outer texture, and dust with powdered sugar before serving for a visually appealing touch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 4g
Keywords: yeast donuts, fried donuts, cheesecake filling, homemade hazelnut spread, powdered sugar dusting
