Hello everyone! Today I am sharing a recipe for baked donuts that are surprisingly similar to classic fried donuts, made with a cinnamon-sugar coating and a cheesecake filling!
These donuts are still made with a yeasted dough, which sets them apart from most baked donuts which are made with a cake batter. They are soft and pillowy with a slightly crisp outside, perfect for any occasion!
As always with yeasted doughs, be sure to either use yeast you trust is good or add it to the warmed liquids and let it sit for 5 minutes to test if it is alive or not. It should be foamy and puffed up if it is alive, and do nothing if not.
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Baked Cheesecake Donuts
Difficulty: Medium6-8
DonutsSoft, pillowy yeast donuts made in the oven with a cheesecake filling!
Ingredients
Dough:
1/2 tsp grated lemon zest
2 1/4 tsp instant yeast
1/3 cup (66g) granulated sugar
2 2/3 cups (332g) all-purpose flour
1/4 tsp salt
1/2 cup (113g) water, warm (around 90-100F)
1/4 cup (56g) heavy cream, warm (around 90-100F)
4 egg yolks
1/2 tsp vanilla extract
1/4 cup (56g/0.5 stick) salted butter, softened
Filling:
1 block (227/8oz) full-fat cream cheese, softened
1/4 cup (56g) heavy cream
1/4 cup + 1 tbsp (35g) powdered sugar
1 tsp vanilla extract
Topping:
2 tbsp (28g/0.25 stick) salted butter, melted
3/4 cup (150g) granulated sugar
1/2-1 tbsp ground cinnamon (to taste; use 1 tbsp if you’d like a stronger flavor)
1/4 cup (85g) raspberry jelly (optional)
Directions
- In the bowl of a stand mixer (or large bowl if mixing by hand) add all of the dough ingredients except the butter. Mix until a dough is formed, then add the butter and knead for 6-8 minutes or until the dough almost cleans the sides of the bowl and is tacky but not sticky. Place in a greased bowl (or grease the mixing bowl and put the dough back in) and cover. Let proof in a warm place for 1-1.5 hours or until doubled in volume.
- In the meantime, add the cream cheese for the filling to a medium mixing bowl and stir with a spoon/spatula until it is smooth. Add all other filling ingredients and beat with a hand mixer (or by hand) until smooth, stopping to scrape down the sides at least once. Cover and chill until ready.
- Once dough is proofed, turn it out onto a lightly floured worksurface and lightly flour it as well. Pat out to 1/2″ thick and cut using a 2 1/2 – 3″ round cutter dipped in flour. Place rounds onto a parchment or silicone mat lined baking sheet. You can reshape the scraps and cut more, but they will be a bit tougher and not look as good (good snack for the chef!).
- Cover and let rest in a warm place for 30-45 minutes or until puffy and close to doubled in size. Preheat oven to 350F in the meantime, and transfer filling to a piping bag fitted with a small round tip.
- Bake for 12-18 minutes or until golden on top and 190F-200F internally. Let cool for around 10 minutes or until just cool enough to handle. Combine the sugar and cinnamon in a separate bowl. Use a chopstick or skewer to poke into the side and hollow out the middle. Brush the top and sides with melted butter, then coat in cinnamon sugar. Finally, pipe in as much filling as will fit and top with a bit more filling and a small spoonful of jelly.
- Enjoy! These are best eaten on the first or second day, but will last 4 or so days in the fridge. They can also be frozen for 1-2 months if stored in an airtight container.
Recipe Video
Notes
- The vanilla does not need to be added to the dough at the same time as the butter, I just forgot to add it in the video. Oops.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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