Equipment Needed
- Large, heavy-bottomed pot or Dutch oven
- Candy/deep-fry thermometer
- Mixing bowls
- Whisk and spatula
- Rolling pin
- Round cookie cutter (about 3-inch) and a smaller cutter for the centers
- Slotted spoon or spider strainer
- Wire cooling rack
- Baking sheet lined with paper towels
- Piping bag with a long, thin tip (like a Bismarck tip)
- Hand mixer or stand mixer
Step-by-Step Instructions
The adventure begins with the dough. In a large bowl, I whisk together the flour, granulated sugar, baking powder, and salt. In another, I combine the wet ingredients: the egg, milk, melted butter, and vanilla. I’ve learned the hard way that adding wet to dry all at once and gently mixing just until a shaggy dough forms is crucial. Overmixing here leads to tough donuts. I turn the dough onto a floured surface, knead it gently about 10 times until it just comes together, then roll it out to about 1/2-inch thickness. Using my cutters, I stamp out as many rounds as I can, re-rolling the scraps once.
Now, for the frying—this is where the magic (and some careful attention) happens. I pour about 3 inches of oil into my heavy pot and attach my candy thermometer. Heating the oil to a steady 350°F (175°C) is the most important step. I learned by sad, greasy experience that if the oil is too cool, the donuts absorb it; too hot, and they brown before cooking through. I fry 2-3 donuts at a time for about 60-90 seconds per side until they’re a deep, glorious golden brown. I let them drain on the paper-towel-lined rack, and the smell is absolutely intoxicating.
While the donuts cool slightly, I make the two components that will transform them. For the cheesecake filling, I beat the softened cream cheese with the powdered sugar until completely smooth. In another bowl, I whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture. This creates a cloud-like filling that’s stable yet lush. For the strawberry glaze, I gently warm the jam with the lemon juice until it’s just loose enough to brush on. The warmth helps it soak into the donut ever so slightly.
The final assembly is my favorite part. Once the donuts are cool enough to handle but still slightly warm, I use a small knife or the end of a spoon to make a discreet hole in the side of each one. I load my cheesecake filling into a piping bag fitted with a long tip, insert it into the hole, and gently squeeze until I feel the donut just slightly heavy in my hand—that’s how I know it’s perfectly filled. Finally, I brush each warm donut generously with the strawberry glaze, letting it shimmer and set.(See the next page below to continue…)