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These wonderful strawberry cheesecake stuffed donuts came from one of my wild creative baking urges. I made them one Sunday afternoon and they've been a hit every time I whip them up since. The combo of golden crispy dough with that melty cheese and strawberry center creates a moment of pure indulgence. Each bite feels like a little cloud of happiness unfolding in your mouth.
A Tantalizing Treat for Your Tastebuds
I love how these donuts surprise you with that first bite. You start with the soft dough, then discover the creamy vanilla cheesecake heart that pairs so well with the sweet strawberry notes. This has become the star dessert at my get-togethers, and even my sweet-toothed friends always ask for seconds. The texture is just heavenly, like a sugary hug melting on your tongue.
What You'll Need to Grab
- Refrigerated biscuit dough: 1 can for 8 pieces, makes the perfect soft donut base.
- Cream cheese: 113g softened completely for that silky smooth texture.
- 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 taste we all crave.
- Oil: For frying at 175°C to get that perfect crunch.
- Extra powdered sugar: For the finishing touch that makes eyes light up.
The Cooking Wonder Process
- First Tackle the Dreamy Cream
- Beat the cream cheese with powdered sugar and vanilla until it's fluffy as a cloud. Put it in a piping bag for easier filling.
- The Building Technique
- Flatten each dough circle gently. Drop a spoonful of strawberry jam in the middle then pipe a nice circle of cream cheese around it.
- The Fold-Over Trick
- Carefully fold into half-moons and press the edges tight. It's like sealing up a tiny treasure.
- The Big Moment
- Let your donuts swim in hot oil at 175°C for about 2-3 minutes each side until they turn beautifully golden.
- The Final Touch
- Place 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 most irresistible.
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My Personal Success Tips
Through all my tries, I've found some valuable tricks. A good fork press on the edges makes sure they stay closed during cooking. I like playing with flavors by switching strawberry jam for raspberry or adding a bit of melted chocolate. And honestly, nothing beats these donuts still warm with a nice coffee for the perfect sweet break.
Frequently Asked Questions
- → Can I switch the filling flavor?
- Absolutely! Try jams like raspberry or apricot for variety. Keep the cream cheese filling as the base.
- → How do I check if the oil's ready?
- Drop a small dough piece in. It should float and turn golden slowly. If the oil's smoking, it's too hot.
- → Can I make these ahead of time?
- They're best hot and fresh. Reheat for a few seconds in the oven if needed, though they'll lose some crunch.
- → What's the trick to sealing the dough?
- Dab the edges with water, press them together firmly, and double-check for gaps to keep the filling inside.
- → Which oil works best for frying?
- Pick a neutral oil, like sunflower or vegetable. Skip olive oil since it burns at a lower temperature.