Strawberry Cheesecake Donuts the ultimate treat!
Taking my best donut recipe and stuffing them up with quick stove top strawberry jam!
Swirled with shelf stable cheesecake icing and a sprinkle of buttery graham cracker crumbles!
Of course you can take the easier route and stuff them up with a store bought jam
But don’t skimp on the cream cheese icing!
For those intimidated by working with yeast or the entire process of making doughs of any kind
Fear not! I have a step by step video tutorial that demonstrates exactly what to look for in a perfect dough, all you really need is a few hours and some patience!
CLICK HERE FOR THE VIDEO TUTORIAL FOR HOW TO MAKE THIS DONUT DOUGH RECIPE!
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Notes for Success:
A 3″ cutter is the perfect size for these bakery style donuts
Depending on the size of your cutter and how thick you roll your donut will determine the yield
Don’t forget there is a visual representation in the video tutorial
I happen to live in Florida with optimal temperatures for making beautiful donut dough
Since the weather is almost always hot and humid it is a literal proof box right outside my door!
For those in cooler more dry climates you will just have to have a little more time and a little more patience to allow your dough to rise to it’s fullest potential!
When working with yeast dough recipes of any kind it is more of a “touch-y feel-y” kind of process
It is always a good idea to weigh your ingredients especially the flour since volume cups measure will always give you inconsistent results
Strawberry Cheesecake Donuts
Ingredients
- 1 Recipe Tangzhong Donut Dough
- 1½ cups store bought strawberry jam
- OR 1 recipe Strawberry Compote
- 2Tbs Cornstarch + 2 Tbs Cold Water for thickening
for the icing
garnish
- approx 6 Graham crackers for crumble *optional
Instructions
- Prepare the donut dough recipe as per the instructions on that recipe post & video tutorial
- While the dough is proofing prepare the quick strawberry compote recipe, but be sure to leave it chunky rather than puree as the recipes directs
- You will add 2 Tbs of cornstarch to 2 Tbs of cold water and whisk smooth to create a slurry which will be added when the strawberry compote mixture comes to a boil, whisk smooth and boil for about 30 seconds to activate the cornstarch
- Transfer to a bowl and refrigerate to cool and thicken
- Fill the cooled donuts with the strawberry compote and ice each one with the cream cheese icing
- A sprinkle of crushed graham cracker for each one
Notes
As with all yeast breads & pastries these donuts will get stale before they go "bad"
It is always best to serve & consume yeast goods on the first day they are made fro optimal freshness.
For longer storage (2-3 days) keep wrapped or in an airtight container at room temperature
Refrigerate for longer storage up to 4 days
There is no link to the dough recipe? Help! Need these in my life!
WOOPS! Thank you for letting me know! HERE IT IS!