Description
These Strawberry Cheesecake Donut Holes combine tender, fluffy fried dough with a luscious cream cheese filling and a vibrant strawberry glaze, making for an irresistible and delightful treat perfect for any occasion.
Ingredients
Scale
Dough
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Whole Milk
- 1 large Egg
- 2 tablespoons Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
Filling
- 8 ounces Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Glaze
- 1 cup Fresh Strawberries, chopped
- 2 tablespoons Strawberry Jam
- 1 tablespoon Lemon Juice
For Frying
- Oil for Frying (canola or neutral oil), as needed
Instructions
- Heat the oil: Heat oil in a deep frying pan or Dutch oven to 350°F (175°C) to ensure it’s at the perfect temperature for frying the donut holes evenly and avoiding greasiness.
- Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently just until mixed to avoid overworking the dough.
- Fry the donut holes: Using a small scoop or spoon, drop rounded portions of the dough carefully into the hot oil. Fry in batches, turning occasionally to ensure all sides become golden brown, which should take about 3 to 4 minutes.
- Drain and cool: Remove the donut holes with a slotted spoon and place them on a cooling rack to drain excess oil. Let them cool slightly to prepare for filling.
- Make the cheesecake filling: While the donut holes cool, beat the softened cream cheese, powdered sugar, and vanilla extract together in a bowl until smooth and creamy.
- Fill the donut holes: Once the donut holes have cooled enough to handle, poke a small hole in each and pipe the cheesecake filling inside using a piping bag or a small spoon.
- Prepare the strawberry glaze: In a small saucepan over medium heat, cook the chopped strawberries, strawberry jam, and lemon juice until the strawberries soften, about 5 minutes. Puree the mixture until smooth and strain to remove seeds and pulp.
- Glaze the donut holes: Dip each filled donut hole into the strawberry glaze to coat. Place them on a rack to let excess glaze drip off.
- Serve: Serve the strawberry cheesecake donut holes warm or at room temperature, optionally dusted with powdered sugar for an elegant finish.
Notes
- Use fresh strawberries for the best flavor in the glaze.
- Maintain the oil temperature at 350°F to ensure the donut holes cook evenly without absorbing too much oil.
- Don’t overmix the dough to keep the donut holes light and fluffy.
- Allow the donut holes to cool slightly before filling to prevent the cream cheese from melting.
- Leftover donut holes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
