Description
Delight in these Strawberry Cheesecake Donut Holes featuring a fluffy, golden fried dough filled with creamy cheesecake and topped with a fresh strawberry glaze. Perfect as a sweet treat for breakfast, dessert, or anytime indulgence, these donut holes combine the richness of cheesecake with the bright flavor of strawberry in every bite.
Ingredients
Scale
Dough Ingredients
- 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
Cheesecake Filling
- 8 ounces Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Strawberry Glaze
- 1 cup Fresh Strawberries, chopped
- 2 tablespoons Strawberry Jam
- 1 tablespoon Lemon Juice
Others
- Oil for Frying (neutral oil like canola), as needed
- Powdered Sugar for dusting (optional)
Instructions
- Heat the Oil: Heat oil in a deep frying pan or Dutch oven to 350°F (175°C) to ensure the donut holes fry evenly and achieve a golden crust.
- Prepare the Dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, mix the milk, egg, melted butter, and vanilla extract. Combine the wet ingredients with the dry, stirring just until mixed to avoid overdeveloping the gluten, which could toughen the donut holes.
- Fry the Donut Holes: Using a small scoop, carefully drop rounded spoonfuls of dough into the hot oil. Fry in batches, turning occasionally to ensure even browning, until golden brown, about 3 to 4 minutes per batch.
- Drain and Cool: Remove the donut holes with a slotted spoon and drain on a cooling rack to allow excess oil to drip off and prevent sogginess.
- Make the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, creating a luscious filling for the donut holes.
- Fill the Donut Holes: Once the donut holes have cooled slightly but are still warm, poke a small hole in each and pipe in the cheesecake filling using a piping bag or a zip-top bag with a small corner cut off.
- Prepare the Strawberry Glaze: In a small saucepan over medium heat, cook the chopped strawberries, strawberry jam, and lemon juice until the strawberries soften and flavors meld. Puree the mixture and strain it through a fine sieve for a smooth glaze.
- Glaze and Serve: Dip each filled donut hole into the strawberry glaze, allowing excess to drip off, then place on a tray. Serve warm or at room temperature, optionally dusted with powdered sugar for an elegant finish.
Notes
- Use a candy thermometer to monitor oil temperature precisely for perfect frying results.
- Do not overmix the dough to keep the donut holes tender and light.
- Filling the donut holes while still warm helps the cheesecake filling melt slightly inside, making them extra indulgent.
- Strain the strawberry glaze to remove seeds and bits for a smooth finish.
- Store leftovers in an airtight container and consume within 2 days for best freshness.
