Ingredients
0.25 Ounces Instant or Dry Active Yeast ¼ Cup Granulated Sugar ⅔ Cup Whole or 2% Milk, warmed to about 110° ⅓ Cup Salted Butter, softened 1 Large Egg, room temperature ½ Teaspoon Salt 2 ¼ Cups All-Purpose Flour, plus more for dusting Extra Granulated Sugar for rolling
For the Homemade Raspberry Jam:
1 Heaping Cup Raspberries (fresh or frozen) ⅓ Cup Granulated Sugar 1 Tablespoon Corn Starch 1 Tablespoon Fresh Lemon Juice
For the Cheesecake Filling:
4 Ounces Cream Cheese, softened ¼ Cup Granulated Sugar 1 Teaspoon Vanilla Bean Paste ⅓ Cup Heavy Cream, whipped to stiff peaks
Instructions
1. Prepare the Donut Dough: In a small bowl, mix warm milk and yeast; let sit for 5 minutes. In a large bowl, cream butter and sugar until fluffy. Add egg and salt, then mix in flour and yeast mixture until a soft dough forms. Knead for 5 minutes, then let rise in a greased bowl for 2 hours until doubled.
2. Make the Raspberry Jam: In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring until thickened (5-7 minutes). Cool completely.
3. Prepare the Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream and transfer to a piping bag.
4. Shape and Fry the Donuts: Roll out dough to ½ inch thick, cut out donuts, and let rise for another 60 minutes. Heat oil to 350°F (175°C) and fry donuts until golden brown. Drain on paper towels.
5. Assemble the Donuts: Toss cooled donuts in sugar, then fill with raspberry jam and cheesecake filling. Serve immediately for the best taste!
PREP TIME & NUTRITION:
Prep Time: 30 minutes, Servings: 8, Calories: 250, Net Carbs: 30g, Fats: 12g, Protein: 4g