Description
Strawberry Cheesecake Stuffed Donut Holes are a delightful treat, combining fluffy fried donut bites with a creamy, sweet cheesecake filling mixed with fresh strawberries. Perfect for a special breakfast or dessert, these bite-sized indulgences are dusted with powdered sugar and garnished with fresh strawberries for an extra pop of flavor and freshness.
Ingredients
Scale
Donut Dough
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- Oil for frying (enough for deep frying)
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup diced fresh strawberries
Finishing Touches
- ¼ cup powdered sugar, for dusting
- Extra strawberries for garnish
Instructions
- Prepare the Donut Dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the dry ingredients. In a separate bowl, combine the milk, melted unsalted butter, egg, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until a soft, cohesive dough forms, being careful not to overmix.
- Shape and Fry the Donut Holes: Heat oil in a deep pan or pot to 350°F (175°C). Roll the dough into 1-inch diameter balls, ensuring they are smooth for even frying. Carefully drop the dough balls into the hot oil, frying in batches if necessary to avoid overcrowding. Fry each side for about 2 to 3 minutes until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, continuing to beat until creamy and well combined. Gently fold in the diced fresh strawberries to avoid breaking them up while ensuring they are evenly distributed in the filling. Transfer the mixture to a piping bag fitted with a small round tip for easy filling.
- Fill the Donut Holes: Poke a small hole into each cooled donut hole, careful not to break the outer shell. Insert the piping bag tip and fill each donut hole generously with the strawberry cheesecake mixture for a rich and flavorful bite.
- Dust and Serve: Lightly dust the stuffed donut holes with powdered sugar for an elegant finish. Garnish with extra fresh strawberry pieces to enhance presentation and flavor. Serve immediately for the best freshness and enjoyment.
Notes
- Ensure the oil temperature remains at 350°F for even frying and to prevent greasy donut holes.
- The dough should be soft but not sticky; if sticky, lightly flour your hands before shaping.
- Use fresh strawberries for the filling to achieve the best flavor and texture.
- Donut holes are best eaten fresh to preserve the crispness of the exterior and creamy filling.
- Store any leftovers in an airtight container in the refrigerator and consume within 1-2 days.
