Ingredients

1 cup warm milk

2 teaspoons active dry yeast

2 tablespoons granulated sugar

2 1/2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons unsalted butter, melted

1 large egg, at room temperature

1 cup cream cheese, softened

1/2 cup powdered sugar (for filling)

1 teaspoon vanilla extract (for filling)

1/2 cup strawberry jam

1 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

1/2 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Activate the yeast by combining warm milk, yeast, and 1 tablespoon of sugar in a small bowl. Let it sit for 5-10 minutes until foamy.

Step 2: In a large bowl, whisk together flour, salt, and the remaining 1 tablespoon of sugar. Add the foamy yeast mixture, melted butter, and egg. Mix until a shaggy dough forms.

Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 4: Punch down the dough and roll it out to about 1/2 inch thickness. Cut into donut shapes and let them rest for another 20-30 minutes. Heat vegetable oil to 350-360°F (175-180°C) and fry the donuts for 1.5-2 minutes per side until golden brown. Drain on paper towels.

Step 5: Make the filling by beating softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Gently fold in the strawberry jam to create swirls.

Step 6: Prepare the glaze by whisking together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and pourable.

Step 7: Inject the cheesecake filling into the slightly warm donuts. Dip the tops into the glaze or drizzle it over. Let the glaze set for 15-20 minutes before serving.

Tips & Variations

Use fresh strawberries blended into the cream cheese filling for extra fruitiness.

Swap the strawberry jam with raspberry or blueberry jam for different flavors.

For a baked version, bake the donuts at 375°F (190°C) for 10-12 minutes instead of frying.

If you don’t have a donut cutter, use two round cookie cutters of different sizes to shape the donuts.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and frying.

What if I don’t have a fryer or thermometer?

Use a deep, heavy-bottomed pot for frying and monitor the oil with a candy or instant-read thermometer to maintain the correct temperature. If you don’t have one, heat oil over medium heat and test with a small piece of dough; it should sizzle and rise to the surface quickly.