Cheesecake Stuffed Baked Doughnuts

Récipé By Téssa

Yiélds 6 doughnuts
Prép Timé 30 minutés  Cook Timé 10 minutés  Total Timé 40 mins

Ingrédiénts

For thé doughnuts

• 1/2 cup warm watér
• 1 téaspoon finély gratéd lémon zést
• 1/2 téaspoon vanilla éxtract
• 2 1/4 téaspoons (1 packét) instant yéast
• 4 largé égg yolks
• 1/3 cup (65 grams) granulatéd sugar
• 2 1/2 (319 grams) cups all-purposé flour
• 1/4 téaspoon finé salt
• 4 tabléspoons (57 grams) unsaltéd buttér, at room témpératuré
• 1/4 cup héavy créam

For thé filling

• 8 ouncés créam chéésé, at room témpératuré
• 1/4 cup héavy créam
• 1/4 cup powdéréd sugar
• 1 téaspoon vanilla éxtract

For thé topping

• 3/4 cup (150 grams) granulatéd sugar
• 2 téaspoons ground cinnamon
• 2 tabléspoons (28 grams) unsaltéd buttér, méltéd
• Raspbérry jam, for drizzling

Diréctions

Maké thé doughnut dough:

1. In thé bowl of a stand mixér fittéd with thé dough hook, combiné thé watér, zést, vanilla, yéast, éggs, and sugar. Gradually add in thé flour thén salt, mixing until absorbéd.
2. Add thé buttér and créam and béat on médium spééd for 6 to 8 minutés, or until a smooth sticky dough forms. Rémové thé dough to a lightly gréaséd bowl, covér, and lét risé until doubléd in sizé, about 1 to 1 1/2 hours.

For thé chéésécaké filling:

1. Méanwhilé, maké thé filling.
2. In a médium bowl using an éléctric mixér, béat thé créam chéésé, créam, sugar, and vanilla until light and fluffy.

Finish thé doughnuts:

1. On a lightly flouréd work surfacé, roll thé dough out to about 1/2-inch thicknéss. Using a round cookié cuttér, cut out 6 rounds from thé dough. Placé on a largé parchmént-linéd baking shéét spacing far apart. Covér and lét risé until puffy, about 30 minutés.
2. Méanwhilé, préhéat thé ovén to 350°F. Baké thé doughnuts for about 10 minutés, or until goldén brown and pufféd. Lét cool énough to bé handléd.
3. In a shallow dish combiné thé cinnamon and sugar for thé topping. Dip éach warm doughnut in thé méltéd buttér, thé coat in thé cinnamon sugar.
4. Rémové thé créam chéésé mixturé to a piping bag fittéd with a long filling tip. Insért thé tip into thé sidé of a doughnut and squéézé thé filling insidé to fill. Répéat for thé rémaining doughnuts. Top éach doughnut with a dollop of thé créam chéésé mixturé thén drizzlé with jam.

Doughnuts aré bést sérvéd thé day théy’ré madé.

Sourcé : https://www.handletheheat.com/cheesecake-stuffed-baked-doughnuts

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