cheesecake stuffed baked doughnuts

cheesecake stuffed baked doughnuts

cheesecake stuffed baked doughnuts

These cheesecake stuffed doughnuts are made with a yeast dough, but are baked instead of being deep-fried in the traditional way.

  • 1 hr + rising
  • Makes about 8
  • Difficult

INGREDIENTS

FOR THE DOUGHNUTS

  • 60ml warm water
  • 5ml vanilla essence
  • ½ x 10g packet instant dry yeast
  • 2 egg yolks
  • 45ml sugar
  • 280ml cake flour
  • pinch salt
  • 30ml butter, at room temperature
  • 30ml cream

FOR THE CHEESECAKE FILLING

  • 230g tub cream cheese, at room temperature
  • 60ml cream
  • 80ml icing sugar + extra
  • zest of 1 lemon

 

 

METHOD

  1. For the doughnuts, combine the water, vanilla, yeast, yolks and sugar in the bowl of a stand mixer fitted with the dough hook. Gradually add the flour and salt until combined. Add the butter and cream and beat for about 5 minutes until a smooth, sticky dough forms.
  2. Turn the dough out into a lightly greased bowl, cover with plastic wrap and leave to rise for about 1 hour or until doubled in size.
  3. For the filling, beat together all the ingredients until light and fluffy. Spoon into a piping bag fitted with a long filling tip.
  4. Roll the dough out on a lightly floured surface to 1cm thickness. Cut into 7.5cm circles. Place on a baking paper lined tray, leaving rising space in between. Cover with greased plastic wrap and set aside for about 30 minutes to rise until puffy.
  5. Preheat oven to 180°C. Bake the doughnuts on the top rack for 8-10 minutes or until golden and cooked. Cool slightly.
  6. Dust in extra icing sugar. Insert the tip of the cream cheese filling’s nozzle on top of a doughnut and squeeze to fill. Repeat with the rest. Spoon dollops of the remaining icing on top. Serve immediately.

Variations

  • Stuff with Nutella, firm custard or jam of your choice.
  • Brush with melted butter and coat in cinnamon sugar or brush with warm honey.

FEATURE: MARGIE ELS-BURGER  ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: DYLAN SWART

Magazine issue date: Jun, 2018


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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