Pin it
Turn your everyday donuts into something unforgettable by filling them up with a rich, strawberry cheesecake center. Homemade soft donuts wrapped around creamy, tangy filling—everyone will want these more than once!
The first time I whipped these up was for my daughter's birthday brunch—she asked for something extra memorable. Now, they're our go-to show-stopper for any special occasion. Watching everyone's reaction when they find the creamy surprise inside makes all that work totally worth it.
Tempting Ingredients
- For the Donuts:
- 1/2 teaspoon salt: gives a lift to the flavors and tones down the sugar just right
- 2 tablespoons unsalted butter, melted: makes the dough rich and soft
- 2 1/2 cups all-purpose flour: gives your donuts their structure and body
- 1 large egg: holds everything together while making the dough extra tender
- 2 tablespoons sugar: just enough to gently sweeten and feed the yeast
- 2 teaspoons active dry yeast: helps your dough puff up and get super light
- 1 cup warm milk: gets the yeast going and makes for tender, fluffy donuts
- For the Filling:
- 1/2 cup strawberry jam: pops of fruity flavor and a fresh pink color
- 1 teaspoon vanilla extract: brings extra warmth and depth
- 1/2 cup powdered sugar: smooth sweetness, no weird grit
- 1 cup cream cheese, softened: super creamy base for that classic cheesecake vibe
- For the Glaze:
- 1/2 teaspoon vanilla extract: adds a flavorful touch
- 1 cup powdered sugar: makes a sweet, glossy coating
- 2 tablespoons milk: thins things out so the glaze goes on nicely
Step-by-Step Instructions
- Apply the Glaze:
- Mix up powdered sugar with a bit of milk and vanilla until you get a silky glaze. Dip just the top of each filled and cooled donut. Let any drips fall away, then set them aside on a rack 'til the glaze sets. If you want a fancy finish, top with a fresh strawberry slice before it firms up.
- Fill the Donuts:
- Take a paring knife and poke a small opening in the side of each donut that's cooled off. Stick in your piping tip and squish in as much filling as you can—stop when you feel it pushing back. Wipe off any mess from the edges.
- Create the Filling:
- Use a mixer to beat softened cream cheese till extra smooth—no lumps! Blend in powdered sugar and vanilla so it’s silky, then swirl in strawberry jam and leave those pretty streaks. Scoop everything into a piping bag with a round tip ready to go.
- Fry to Golden Perfection:
- Pour oil into a sturdy pot and heat it to 375°F—you'll want a thermometer for this part. Fry two or three donuts at a time, turning after a minute or so to get both sides golden brown. Let them drain on paper towels and make sure they're totally cool before filling.
- Form the Donuts:
- After rising, roll out the dough on a floured counter to about half an inch thick—just go gentle. Cut out circles with a 3-inch cutter and set them on baking sheets with parchment. Cover lightly with towels and let them puff up again for half an hour.
- Prepare the Dough:
- Mix warm milk with yeast plus 1 tablespoon of sugar in a big bowl. Give it 5 minutes till it gets foamy and smells nice. Toss in the rest of your dough ingredients and knead around 8 minutes until it’s smooth and stretchy. Drop the dough in a greased bowl, cover it, and let it rise somewhere warm for about an hour until doubled in size.
Pin it
I always use really good strawberry preserves instead of regular old jam—thanks to my grandma. She believed those little fruit bits made every donut extra special. She'd make these for family get-togethers on Sundays. Her trick never fails to take these up a notch and I think of her every time I see everyone dig in.
Proper Storage
Put any leftover stuffed donuts in a tight container in the fridge and they'll be good for two days. Since the filling's got cream cheese, you can't leave them out. For max flavor, take them out about 15 minutes before you eat. I wouldn’t freeze them—the texture just doesn’t hold up right once they thaw out.
Filling Variations
Strawberry is classic, but you can totally switch things up! Swap in blueberry preserves for a bold berry color and rich taste. Or, if you're crazy about chocolate, mix a handful of mini chocolate chips into your filling. When autumn rolls around, I love stirring in apple butter plus a pinch of cinnamon for that cozy apple cheesecake feel.
Pin it
Troubleshooting Tips
If your donuts aren’t getting puffy, chances are the yeast is dead or your milk was the wrong temp—shoot for just warm, not hot. If your oil drops under 365°F, you’ll get greasy donuts instead of light ones, so keep checking with a deep-fry thermometer. If the filling's runny, just stash it in the fridge for 20 minutes so it's easier to pipe into the donuts.
Serving Suggestions
Pair these rich, creamy donuts with your favorite coffee for an afternoon pick-me-up. For a fancier look, pile them up on a tiered platter and scatter fresh strawberries all around. When it’s brunch, serve next to savory eggs so you get both sweet and salty. Or go wild—slice one open and add a fat scoop of vanilla ice cream for the hands-down coolest ice cream sandwich.
Frequently Asked Questions
- → How do I ensure the dough rises properly?
Use milk that's pleasantly warm to touch, never hot, and check your yeast is still good. Let your dough puff up somewhere cozy and out of drafts till it about doubles.
- → Can I use a different filling?
Totally! Swap out strawberry jam for any fruit spread you like, or try chocolate if that's more your thing.
- → What’s the best oil for frying donuts?
Go for something flavorless like canola or vegetable oil. They won’t mess with the donut taste.
- → How do I store leftover donuts?
Pop any leftovers in a sealed container in your fridge. Take them out to warm up a bit before digging in—they’ll stay fresh up to two days.
- → How can I make the glaze thicker or thinner?
Bump up the powdered sugar for a thicker glaze. Want it runnier? Add milk slowly, a teaspoon at a time, and stir until it’s just right.