These strawberry cheesecake stuffed donutrs blend pillowy dough with a creamy berry–cheesecake center for a bakery-worthy treat at home.

Scale

For the Dough:

3 cups all-purpose flour

1 packet active dry yeast (2¼ tsp)

¾ cup warm milk

2 Tbsp sugar

1 egg

¼ cup butter, softened

½ tsp salt

For the Cheesecake Filling:

1 cup cream cheese, softened

⅓ cup powdered sugar

½ tsp vanilla extract

½ cup finely chopped strawberries

For Frying & Finish:

Vegetable oil, for frying

Extra powdered sugar, for dusting

1. Activate yeast in warm milk with sugar; rest 5 minutes until foamy.

2. Mix yeast mixture with flour, egg, butter, and salt; knead 8 minutes until smooth.

3. Cover dough; rise 1 hour or until doubled.

4. Roll to ½-inch thickness; cut rounds; proof 30 minutes.

5. Heat oil to 350 °F (175 °C); fry donuts 1–2 minutes per side until golden; drain.

6. Beat cream cheese, powdered sugar, vanilla; fold in strawberries.

7. Cool donuts; pipe filling inside; dust with powdered sugar; serve.

Do not crowd the fryer; temperature drops cause greasy donuts.

Fill only when donuts are cool to keep cheesecake creamy.

Store unfilled donuts at room temp 1 day; fill just before serving.

Keywords: strawberry cheesecake stuffed donutrs, homemade donut recipe