Description
Delight in these irresistible Strawberry Cheesecake Donut Holes, featuring a tender fried dough exterior filled with creamy cheesecake and topped with a vibrant strawberry glaze. Perfectly golden and bursting with fresh strawberry flavor, this recipe combines the best of classic donuts and luscious cheesecake in bite-sized form.
Ingredients
Scale
Dough Ingredients
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Whole Milk
- 1 large Egg
- 2 tablespoons Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
Cheesecake Filling
- 8 ounces Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Strawberry Glaze
- 1 cup Fresh Strawberries, chopped
- 2 tablespoons Strawberry Jam
- 1 tablespoon Lemon Juice
Additional
- Oil for Frying (neutral oil such as canola)
- Powdered Sugar for dusting
Instructions
- Heat the oil: Heat oil in a deep frying pan or Dutch oven to 350°F (175°C), ensuring enough depth to fully submerge the donut holes for even frying.
- Prepare the dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, combine the whole milk, egg, melted unsalted butter, and vanilla extract. Pour the wet ingredients into the dry mixture and stir just until incorporated to avoid overmixing and ensure tender donuts.
- Fry the donut holes: Using a small scoop or spoon, carefully drop rounded portions of dough into the hot oil. Fry in batches to prevent overcrowding, turning occasionally with a slotted spoon for even browning. Fry each batch until golden brown, about 3 to 4 minutes per batch.
- Drain and cool: Remove donut holes from the oil and place them on a cooling rack to drain excess oil. Let them cool slightly to handle safely for filling.
- Make the cheesecake filling: While the donut holes cool, beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy, forming the cheesecake filling.
- Fill the donut holes: Once the donut holes are warm but not hot, poke a small hole into each and pipe in the cheesecake filling generously using a piping bag or a small spoon.
- Prepare the strawberry glaze: In a small saucepan over medium heat, combine the chopped fresh strawberries, strawberry jam, and lemon juice. Cook until the strawberries are soft and the mixture is bubbly, about 5 to 7 minutes. Remove from heat, puree the mixture with a blender or food processor, then strain through a fine mesh sieve to create a smooth glaze.
- Glaze and serve: Dip each filled donut hole into the strawberry glaze, allowing excess to drip off. Arrange on a serving plate and dust lightly with powdered sugar. Serve warm or at room temperature for best flavor and texture.
Notes
- Use neutral oil like canola for frying to avoid overpowering flavors.
- Do not overmix the dough to keep donut holes light and fluffy.
- Make sure oil is at correct temperature; too hot will burn outside and leave inside doughy, too cool will absorb excess oil.
- The filling can be piped with a pastry bag or improvised with a zip-top bag with a corner cut off.
- For a smoother glaze, strain the strawberry mixture carefully.
- These donut holes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
