Cheesecake Stuffed Baked Doughnuts
(Country: United States — these baked cheesecake-filled doughnuts are an American-style dessert, though they appear in the book's Chinese section.) Makes 6 doughnuts. Best served the day they're made.
🍽️ Makes 6
Ingredients
| 1/2 cup | 120 ml | warm water |
| 1 teaspoon | 5 ml | finely grated lemon zest |
| 1/2 teaspoon | 2.5 ml | vanilla extract |
| 2 1/4 teaspoons (1 packet) | instant yeast | |
| 4 | large egg yolks | |
| 1/3 cup (65 grams) | granulated sugar | |
| 2 1/2 cups (319 grams) | all-purpose flour | |
| 1/4 teaspoon | 1.3 ml | fine salt |
| 4 tablespoons (57 grams) | unsalted butter, at room temperature | |
| 1/4 cup | 60 ml | heavy cream |
| 8 ounces | 225 g | cream cheese, at room temperature (filling) |
| 1/4 cup | 60 ml | heavy cream (filling) |
| 1/4 cup | 60 ml | powdered sugar (filling) |
| 1 teaspoon | 5 ml | vanilla extract (filling) |
| 3/4 cup (150 grams) | granulated sugar (topping) | |
| 2 teaspoons | 10 ml | ground cinnamon (topping) |
| 2 tablespoons (28 grams) | unsalted butter, melted (topping) | |
| — | raspberry jam, for drizzling |
Instructions
Make the doughnut dough:
- In the bowl of a stand mixer fitted with the dough hook, combine the water, lemon zest, vanilla, yeast, egg yolks, and sugar. Gradually add the flour, then the salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 1/2 hours depending on the warmth of your kitchen. Make the cheesecake filling:
- Meanwhile, make the filling.
- In a medium bowl using an electric mixer, beat the cream cheese, cream, powdered sugar, and vanilla until light and fluffy. Finish the doughnuts:
- On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds. Place on a large parchment-lined baking sheet, spacing far apart. Cover and let rise until puffy, about 30 minutes.
- Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool enough to be handled.
- In a shallow dish, combine the cinnamon and sugar for the topping. Dip each warm doughnut in the melted butter, then coat in the cinnamon sugar.
- Transfer the cream cheese mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside. Repeat for the remaining doughnuts. Top each doughnut with a dollop of the cream cheese mixture, then drizzle with jam.
- Doughnuts are best served the day they're made.