Ingredients
1/2 cup warm water
1 teaspoon finely grated lemon zest
1/2 teaspoon 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 fine salt
4 tablespoons (57 grams) unsalted butter, at room temperature
1/4 cup heavy cream
For the filling:
8 ounces cream cheese, at room temperature 1/4 cup heavy cream 1/4 cup powdered sugar 1 teaspoon vanilla extract
For the topping: 3/4 cup (150 grams) granulated sugar 2 teaspoons ground cinnamon 2 tablespoons (28 grams) unsalted butter, melted
Raspberry jam, for drizzling
Instructions
1. In a stand mixer bowl, combine warm water, lemon zest, vanilla, yeast, egg yolks, and sugar. Gradually mix in flour and salt until absorbed. Add butter and cream, beating on medium speed for 6-8 minutes until smooth. Transfer to a greased bowl, cover, and let rise until doubled (about 1.5 hours).
2. For the filling, beat cream cheese, heavy cream, powdered sugar, and vanilla until fluffy.
3. Roll out dough to 1/2-inch thickness on a floured surface. Cut out 6 rounds and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
4. Preheat oven to 350°F. Bake doughnuts for 10 minutes until golden. Cool slightly.
5. Mix cinnamon and sugar in a shallow dish. Dip warm doughnuts in melted butter, then coat in cinnamon sugar.
6. Fill a piping bag with the cream cheese mixture. Insert the tip into each doughnut and fill. Top with cream cheese mixture and drizzle with raspberry jam.
PREP TIME & NUTRITION:
Prep Time: 30 minutes, Servings: 6, Calories: 320, Net Carbs: 40g, Fats: 15g, Protein: 5g