Cheesecake Stuffed Baked Doughnuts
Fluffy baked yeast doughnuts rolled in cinnamon sugar and filled with a whipped cream cheese filling, drizzled with raspberry jam.
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 | 11 ml | instant yeast (1 packet) |
| 4 | large egg yolks | |
| 1/3 cup (65 g) | granulated sugar | |
| 2 1/2 cups (319 g) | all-purpose flour | |
| 1/4 teaspoon | 1.3 ml | fine salt |
| 4 tablespoons (57 g) | unsalted butter, at room temperature | |
| 1/4 cup | 60 ml | heavy cream (for the dough) |
| 8 ounces | 225 g | cream cheese, at room temperature (filling) |
| 1/4 cup | 60 ml | heavy cream (for the filling) |
| 1/4 cup | 60 ml | powdered sugar |
| 1 teaspoon | 5 ml | vanilla extract (filling) |
| 3/4 cup (150 g) | granulated sugar (topping) | |
| 2 teaspoons | 10 ml | ground cinnamon |
| 2 tablespoons (28 g) | unsalted butter, melted (topping) | |
| — | raspberry jam, for drizzling |
Instructions
Yield: 6 doughnuts. Prep Time: 30 minutes. Cook: 10 minutes.
Make the doughnut dough: In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then 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. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.
For the cheesecake filling: Meanwhile, make the filling. In a medium bowl using an electric mixer, beat the cream cheese, cream, 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 from the dough. 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 completely.
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.
Remove 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 to fill. 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.