Dessert for 12
Blueberry Cheesecake Doughnuts
Yeasted doughnuts are fried until golden, then filled with sweet blueberry cheesecake cream.
$0.61per serving $
60 minstart to table
12servings
Ingredients
- 150 ml whole milk
- 50 g unsalted butter
- 350 g strong white bread flour plus extra for dusting (optional)
- 1 tbsp golden caster sugar plus extra to coat the doughnuts
- 1 tbsp fast-action dried yeast
- 1 egg
- vegetable oil for proving and deep-frying
- 200 g blueberries
- 3 tbsp caster sugar
- 180 g full-fat soft cheese
- 1/2 tsp vanilla extract
Steps
- Warm the milk and butter in a small saucepan until the butter melts, then cool until warm.
- Mix the flour, sugar, yeast, egg, and warm milk mixture into a soft dough.
- Knead the dough on a lightly floured surface for 5 minutes, then cover and rest for 20 minutes.
- Roll the dough to 1/2-inch thickness, cut 12 rounds, and rest them for 10 minutes.
- Heat 2 inches of vegetable oil to 350 F in a deep, heavy pan and fry the doughnuts for 2 minutes per side.
- Cook the blueberries and 3 tablespoons sugar in a saucepan over medium heat for 5 minutes, then cool.
- Beat the soft cheese and vanilla with the blueberry mixture, then pipe it into the cooled doughnuts.
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