Description
 Fluffy yeast-raised donuts filled with creamy cheesecake and topped with a tangy raspberry glaze. A bakery-quality treat you can easily make at home.
Ingredients
 • 1 cup warm whole milk (90°F–100°F)
• 1 tablespoon instant yeast or active dry yeast
• 3 tablespoons granulated sugar
• 4 cups bread flour (or all-purpose flour)
• 2 large eggs
• 4 tablespoons unsalted butter, softened
• 1 teaspoon salt
• Oil for frying
• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• 1 cup powdered sugar (for glaze)
• 1 tablespoon lemon juice
Instructions
- Combine warm milk, sugar, and yeast in a large bowl. Let it sit for 5–10 minutes until foamy.Â
- Add eggs, butter, salt, and flour. Mix until a dough forms, then knead until smooth and elastic.Â
- Place the dough in a greased bowl, cover, and let rise for 1–1½ hours or until doubled in size.Â
- Roll out the dough to ½-inch thickness and cut into circles using a donut or cookie cutter.Â
- Let the cut donuts rise for 30–45 minutes until puffy.Â
- Heat oil to 350°F (175°C) and fry donuts for 1 minute per side or until golden brown. Drain on a wire rack.Â
- Beat cream cheese, powdered sugar, and vanilla until smooth. Transfer to a piping bag.Â
- Cook raspberries with lemon juice until softened, then strain. Mix with powdered sugar to form a glaze.Â
- Fill each cooled donut with cheesecake mixture using the piping bag.Â
- Dip tops in raspberry glaze, let set for 10 minutes, and serve.
Notes
 Best enjoyed the same day. Store unfilled donuts in an airtight container for up to 24 hours. The filling and glaze can be made ahead and refrigerated for up to 3 days.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American