Description
Delight in these homemade Blackberry Cheesecake Donuts, combining soft, fluffy yeast-raised dough with a luscious blackberry cream cheese filling. Coated in a sweet sugar crust and decorated with fresh blackberries, these donuts offer a perfect balance of fruity tartness and creamy sweetness, ideal for breakfast or an indulgent snack.
Ingredients
Donut Dough
- 50 g butter (melted)
- 110 g lukewarm water
- 25 g fresh yeast (or 1 packet dry yeast)
- 25 g granulated sugar
- 290-305 g all-purpose flour
- 1 egg (room temperature)
- 1/2 tsp salt
- Flavour neutral oil (for frying, about 2-3 cm in pot)
Coating
- 150 g granulated sugar (for tossing the donuts)
Blackberry Cheesecake Filling
- 80 g blackberries + extras for decoration
- 200 g cream cheese
- 30 g acacia honey (or any other honey)
- 1 tsp vanilla paste
- 100 g powdered sugar
- 50 g heavy cream
Instructions
- Prepare the yeast mixture: Melt the butter and combine it with lukewarm water, ensuring the mixture is approximately 37ºC. Crumble fresh yeast into a mixing bowl, pour in the butter-water mixture, and stir until the yeast dissolves. If using dry yeast, let it bloom in warm milk per package instructions.
- Make the dough: Add granulated sugar, flour starting with 290 g, egg, and salt to the yeast mixture. Use a dough hook to knead the dough at medium-high speed for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Add up to 15 g more flour if needed.
- First rise: Transfer the dough to a lightly oiled bowl, cover with cling film and a tea towel, and let it rise in a warm place (around 23-25ºC) or use a preheated turned-off oven for 45 minutes until doubled in size.
- Shape the donuts: Once risen, knead the dough briefly on a floured surface and shape it into a loaf. Roll out and cut into donut shapes according to preferred size. Let the shaped donuts rest briefly before frying.
- Fry the donuts: Heat flavour neutral oil in a deep pot to about 175ºC (350ºF). Fry donuts in batches, 2-3 cm deep in oil, turning once, until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
- Coat the donuts: While still warm, toss the fried donuts in granulated sugar to coat evenly.
- Prepare the blackberry cheesecake filling: In a blender or mixer, combine cream cheese, honey, vanilla paste, powdered sugar, heavy cream, and blackberries. Blend until smooth and creamy.
- Fill and decorate: Using a piping bag, inject the blackberry cheesecake filling into each donut. Garnish with fresh blackberries on top for an elegant finish.
Notes
- If your kitchen is cold, you can warm your oven to 30ºC and then turn it off just before making the dough to create an ideal rising environment of 23-25ºC.
- Use fresh yeast for best results, but dry yeast can be used by blooming it according to the package instructions.
- Maintain oil temperature during frying to ensure even cooking and avoid greasy donuts.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
