Ingredients
Equipment
Method
- Step 1: Activate the Yeast: In a small bowl, pour the warm water. Sprinkle the yeast over the top. Give it a gentle stir, then let it sit for 5-10 minutes. You should see it get bubbly and foamy – that means your yeast is alive and ready to work! If it doesn't foam, your water might have been too hot or cold, or the yeast is old. Time to start over with new yeast!
- Step 2: Combine Wet Ingredients: In a large mixing bowl (or the bowl of your stand mixer), whisk together the warm milk, sugar, melted butter, salt, and egg.
- Step 3: Mix & Knead the Dough: Pour the frothy yeast mixture into the wet ingredients. Gradually add the flour, about 1/2 cup at a time, mixing until a soft, slightly sticky dough starts to form. Turn the dough out onto a lightly floured surface (or use your stand mixer with a dough hook). Knead the dough for 6-8 minutes until it's smooth and elastic. It should be soft and might still feel a tiny bit sticky, but shouldn't stick to your hands excessively.
- Step 4: First Rise: Lightly grease a clean bowl with a little oil or non-stick spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Find a warm spot in your kitchen (like near a sunny window or on top of a warm appliance) and let the dough rise until it has doubled in size, which usually takes about 1 hour.
- Step 5: Cut the Donuts: Once your dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Use a rolling pin to roll the dough to about 1/2-inch thickness. Grab a round cookie cutter or even a glass rim (about 3 inches in diameter) and cut out your donut shapes. Try to get as many as possible!
- Step 6: Second Rise: Carefully transfer the cut donuts to a baking sheet lined with parchment paper. Leave some space between them. Cover the tray lightly with plastic wrap or a towel and let the donuts rise again for about 30 minutes. This second rise makes them extra light and fluffy when fried.
- Step 7: Heat the Oil: While the donuts are doing their second rise, add vegetable oil to a deep, heavy-bottomed pot or a Dutch oven. You want about 2-3 inches of oil. Heat the oil over medium heat until it reaches 350°F (175°C). I highly recommend using a thermometer to check the temperature – this is crucial for perfect, non-greasy donuts!
- Step 8: Fry the Donuts: Gently lift 2-3 donuts at a time and carefully slide them into the hot oil. Don't overcrowd the pot! Fry them for 1-2 minutes per side, until they are beautifully golden brown.
- Step 9: Drain and Coat: Use a slotted spoon or spider tool to carefully lift the fried donuts out of the oil. Place them on a plate or cooling rack lined with paper towels to drain off excess oil. While they are still warm (but not piping hot!), roll them in the granulated sugar coating from your ingredients list. The sugar sticks best when they're warm.
- Step 10: Make the Filling: While the donuts cool completely, make the delicious filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract using an electric mixer or a whisk until the mixture is completely smooth and creamy.
- Step 11: Add the Strawberries: Gently fold in the chopped fresh strawberries or swirl in the strawberry jam. Don't overmix if using fresh berries, you want those lovely pieces!
- Step 12: Fill the Donuts: Once the donuts are completely cool, it's time for the best part! Fit a piping bag with a round tip (or just snip off the corner of a ziploc bag). Fill the bag with the strawberry cheesecake mixture. Carefully insert the tip into the side of each donut (you might need to wiggle it a bit to create space inside) and gently squeeze to fill the center with the creamy goodness. You'll feel the donut get heavier.
- Step 13: Finishing Touch (Optional): If you like, give them a light dusting of powdered sugar just before serving.
Notes
Substitutions & Additions: You can swap the strawberries in the filling for finely chopped raspberries, blueberries, or a mix. Add a little lemon zest to the cheesecake filling for a brighter flavor. Fold in a few mini chocolate chips for a chocolate-strawberry twist. Instead of granulated sugar, try rolling warm donuts in cinnamon sugar (1/2 cup sugar mixed with 1-2 teaspoons cinnamon) or dip them in a simple powdered sugar glaze.
No Frying?: While the texture won't be quite the same, you can try baking the donuts. Place cut donuts on a parchment-lined baking sheet, bake at 375°F (190°C) for 8-12 minutes, flipping halfway, until golden. They won't puff up as much, but they'll still be tasty!
Tips for Success: Always proof your yeast to make sure it's active. Don't rush the rise steps (1st rise approx 1 hour, 2nd rise approx 30 minutes). Warmth is key for rising. Oil temperature matters! Use a thermometer and keep it close to 350°F (175°C) for perfect, non-greasy donuts. Don't overcrowd the pot when frying. Roll in sugar while warm for best adhesion. Cool donuts completely before filling.
Prep Ahead: You can make the dough the night before. After the first rise, punch down dough, cover tightly, and refrigerate overnight. The next day, let it sit at room temperature for 30-60 minutes before proceeding with rolling, cutting, and second rise.
How to Store It: Store leftovers in an airtight container in the refrigerator due to the cream cheese filling. They will keep in the fridge for 2-3 days. Texture won't be as soft as fresh, but flavor is good. Let sit at room temp briefly before eating if preferred less chilled.
FAQs: If dough didn't rise, check yeast activity/expiration, water/milk temp, and room temperature. Fresh or jam is best for filling; frozen strawberries can make the filling watery unless completely thawed and drained/patted dry. Filling can be made a day or two in advance and stored in the fridge; let it soften slightly at room temperature before piping.