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Doughnuts with Balsamic Blueberry and Cheesecake Filling Recipe

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3.9 from 3 reviews

Delight in these homemade doughnuts filled with a luscious balsamic blueberry compote and creamy cheesecake filling. The fluffy, fried doughnuts are perfectly coated in sugar and generously stuffed with a tangy blueberry mixture and rich cheesecake cream, making them an irresistible treat for any occasion.

Ingredients

Doughnuts

  • 230g buttermilk, lukewarm (alternatively whole milk)
  • 2 Tbsp granulated sugar
  • 2 tsp active, dry yeast
  • 400g all-purpose flour
  • 1/2 tsp salt
  • 1 large egg, at room temperature, lightly beaten
  • 50g neutral oil or light olive oil
  • Granulated sugar for rolling

Balsamic Blueberry Filling

  • 400g fresh or frozen blueberries
  • 25g balsamic vinegar
  • 1/4 tsp vanilla bean paste
  • 1/2 tsp salt
  • 80g granulated sugar

Cheesecake Filling

  • 450g full fat cream cheese, at room temperature
  • 70g powdered sugar, sifted
  • 1/2 tsp vanilla bean paste
  • Pinch of salt
  • 2 Tbsp heavy cream

Instructions

  1. Prepare Yeast Mixture: In the bowl of a stand mixer fitted with a dough hook, combine lukewarm buttermilk, sugar, and yeast. Let it stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix Dough: Add flour, salt, egg, and oil to the yeast mixture. Mix on low speed until the dough forms. Continue mixing for 10-12 minutes until the dough is smooth, elastic, and passes the windowpane test when stretched.
  3. First Proof: Shape the dough into a ball and place it in a bowl. Cover with plastic wrap and refrigerate for a minimum of 3 hours or up to overnight to develop flavor and texture.
  4. Shape Doughnuts: Turn the dough onto a lightly floured surface. Weigh and divide into 10 equal portions. Roll each into a tight ball. Arrange dough balls on parchment-lined baking sheets, spaced apart to allow expansion.
  5. Second Proof: Cover and let doughnuts proof for 35-45 minutes until they barely spring back when poked gently with a finger.
  6. Heat Oil: While proofing, heat oil to 350°F (180°C) in a heavy-bottomed pot or deep fryer. Set a wire rack over a parchment-lined baking sheet for draining.
  7. Fry Doughnuts: Test the oil temperature with dough scraps. Fry doughnuts two at a time, flipping every 30 seconds for 6-7 minutes until golden brown. Remove with a slotted spoon and drain on the wire rack.
  8. Sugar Coating: Allow doughnuts to cool for 30 seconds, then roll them in granulated sugar to coat evenly. Repeat for all doughnuts. Once cooled to warm, create a filling hole with a chopstick, enlarging it gently with a finger.
  9. Make Balsamic Blueberry Filling: In a small saucepan, combine blueberries, balsamic vinegar, vanilla bean paste, salt, and granulated sugar. Cook over medium heat, stirring frequently until boiling. Boil for 5-6 minutes, then strain to separate liquid and fruit. Return liquid to the pan and reduce for 2-3 minutes. Recombine with fruit and chill in the refrigerator.
  10. Prepare Cheesecake Filling: In a medium bowl, beat cream cheese, powdered sugar, vanilla bean paste, salt, and heavy cream until smooth and creamy, using a rubber spatula initially then a whisk or stand mixer.
  11. Fill Doughnuts: Put balsamic blueberry and cheesecake fillings into separate piping bags fitted with round tips. Pipe blueberry filling inside each doughnut first, inserting the tip well to avoid leaks.
  12. Add Cheesecake Filling & Garnish: Pipe cheesecake filling into each doughnut until full, then add a small dollop of cheesecake filling on top for decoration.

Notes

  • Ensure buttermilk is lukewarm to properly activate the yeast.
  • Refrigerating the dough overnight enhances flavor and texture.
  • Maintain oil temperature at 350°F (180°C) for evenly cooked doughnuts.
  • Use a wire rack for cooling to avoid soggy doughnuts.
  • The balsamic blueberry filling can be made ahead and refrigerated for convenience.
  • Handle the doughnuts gently when filling to prevent tearing or leaking.

Find it online: https://cookedbysarah.com/doughnuts-with-balsamic-blueberry-and-cheesecake-filling-recipe/