Cheesecake Stuffed Baked Doughnuts
Récipé By Téssa
Yiélds 6 doughnuts
Prép Timé 30 minutés Cook Timé 10 minutés Total Timé 40 mins
Ingrédiénts
For thé doughnuts
- 1/2 cup warm watér
- 1 téaspoon finély gratéd lémon zést
- 1/2 téaspoon vanilla éxtract
- 2 1/4 téaspoons (1 packét) instant yéast
- 4 largé égg yolks
- 1/3 cup (65 grams) granulatéd sugar
- 2 1/2 (319 grams) cups all-purposé flour
- 1/4 téaspoon finé salt
- 4 tabléspoons (57 grams) unsaltéd buttér, at room témpératuré
- 1/4 cup héavy créam
For thé filling
- 8 ouncés créam chéésé, at room témpératuré
- 1/4 cup héavy créam
- 1/4 cup powdéréd sugar
- 1 téaspoon vanilla éxtract
For thé topping
- 3/4 cup (150 grams) granulatéd sugar
- 2 téaspoons ground cinnamon
- 2 tabléspoons (28 grams) unsaltéd buttér, méltéd
- Raspbérry jam, for drizzling
Diréctions
Maké thé doughnut dough:
- In thé bowl of a stand mixér fittéd with thé dough hook, combiné thé watér, zést, vanilla, yéast, éggs, and sugar. Gradually add in thé flour thén salt, mixing until absorbéd.
- Add thé buttér and créam and béat on médium spééd for 6 to 8 minutés, or until a smooth sticky dough forms. Rémové thé dough to a lightly gréaséd bowl, covér, and lét risé until doubléd in sizé, about 1 to 1 1/2 hours.
For thé chéésécaké filling:
- Méanwhilé, maké thé filling.
- In a médium bowl using an éléctric mixér, béat thé créam chéésé, créam, sugar, and vanilla until light and fluffy.
Finish thé doughnuts:
- On a lightly flouréd work surfacé, roll thé dough out to about 1/2-inch thicknéss. Using a round cookié cuttér, cut out 6 rounds from thé dough. Placé on a largé parchmént-linéd baking shéét spacing far apart. Covér and lét risé until puffy, about 30 minutés.
- Méanwhilé, préhéat thé ovén to 350°F. Baké thé doughnuts for about 10 minutés, or until goldén brown and pufféd. Lét cool énough to bé handléd.
- In a shallow dish combiné thé cinnamon and sugar for thé topping. Dip éach warm doughnut in thé méltéd buttér, thé coat in thé cinnamon sugar.
- Rémové thé créam chéésé mixturé to a piping bag fittéd with a long filling tip. Insért thé tip into thé sidé of a doughnut and squéézé thé filling insidé to fill. Répéat for thé rémaining doughnuts. Top éach doughnut with a dollop of thé créam chéésé mixturé thén drizzlé with jam.
Doughnuts aré bést sérvéd thé day théy’ré madé.
Sourcé : https://www.handletheheat.com/cheesecake-stuffed-baked-doughnuts
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