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I whipped up these strawberry cheesecake stuffed donuts during a wild baking adventure one Sunday afternoon. Since then, they've become a total hit whenever I make them. The combo of golden, crispy dough with that melty cheese and strawberry center creates pure indulgence in every bite. It's like unwrapping a little cloud of happiness with each mouthful.
A Mouthwatering Treat That Tingles Your Tastebuds
The way these donuts surprise you at first bite gets me every time. You start with that soft, pillowy dough, then boom – you hit that creamy vanilla cheesecake heart that pairs so perfectly with the sweet strawberry notes. They've turned into the showstopper dessert at my friend gatherings, with even the biggest food lovers always asking for seconds. The texture? Just heavenly – like a sweet, melty hug in your mouth.
What You'll Need To Grab
- Refrigerated biscuit dough: 1 can making 8 pieces, gives you the perfect fluffy donut base.
- Cream cheese: 113g softened completely for that silky smoothness.
- Powdered sugar: 30g to sweeten without making it heavy.
- Vanilla extract: 1/2 teaspoon for that gentle flavor boost.
- Strawberry jam: 60g for that fruity kick we all crave.
- Oil: For frying at 175°C to get that perfect crunch.
- Extra powdered sugar: For the finishing touch that makes everyone smile.
The Wonderful Creation Process
- Let's Start With The Heavenly Cream
- Beat the cream cheese with powdered sugar and vanilla until it's light as a cloud. Put it in a piping bag for easier filling.
- The Beauty Of Assembly
- Flatten each dough circle with care. Drop a spoonful of strawberry jam in the middle, then make a nice circle of cream cheese around it.
- The Folding Trick
- Gently fold into half-moons and press the edges firmly. It's like sealing up a tiny treasure.
- The Big Moment
- Drop them in hot oil at 175°C and let them swim for 2-3 minutes per side until they turn beautifully golden.
- The Final Touch
- Set them on paper towels and dust with powdered sugar for that magical effect. Serve them while they're still warm – that's when they're absolutely irresistible.
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My Handy Success Tips
Through many test batches, I've picked up some valuable tricks. Pressing the edges with a fork makes sure they stay closed during cooking. I love playing around with flavors by swapping strawberry jam for raspberry or adding a drizzle of melted chocolate. And honestly, nothing beats enjoying these donuts while they're still slightly warm with a nice cup of coffee for the perfect sweet break.
Frequently Asked Questions
- → Can I swap the filling for something else?
- Of course! Try jams like raspberry or apricot. The cream cheese base stays the same.
- → How do I know the oil is hot enough?
- Drop in a small dough piece. If it floats and turns golden slowly, you're good. Smoking oil means it's too hot.
- → Can I make these donuts earlier?
- They're best fresh and warm. If needed, reheat in the oven, but they might lose a bit of crunch.
- → What's the best way to seal the edges?
- Dab water on the dough edges and press them tightly. Check there's no gaps to keep the filling inside.
- → Which oil works best for frying?
- Neutral oils like vegetable or sunflower oil are great. Skip olive oil since it burns too quickly.