Ingredients
For the Donuts:
1 cup warm whole milk (90°F to 100°F)
1 tbsp instant or active dry yeast
3 tbsp granulated sugar
4 cups bread flour or all-purpose flour (spooned and leveled)
2 large eggs (room temp)
1 tsp salt
8 tbsp unsalted butter (room temp)
Vegetable oil, for frying (about 2 quarts)
For the Raspberry Filling:
3 cups frozen raspberries
4 tbsp granulated sugar
1 tsp lemon juice
For the Cheesecake Filling:
8 oz cream cheese
3/4 cup heavy whipping cream
2 tbsp granulated sugar
1 tsp vanilla extract
For the Sugar Coating:
2 cups granulated sugar
Instructions
Make the Dough: Combine warm milk, yeast, and 3 tbsp sugar. Let sit until foamy. Add flour, eggs, salt. Mix on low, then medium. Gradually add butter. Knead 5 min until smooth. Let rise 60–90 min.
Make Raspberry Filling: Simmer raspberries, sugar, and lemon juice until jammy (about 8 min). Cool completely.
Make Cheesecake Filling: Beat cream cheese, heavy cream, sugar, and vanilla until thick. Chill until ready.
Shape Donuts: Punch down dough, divide into 16 pieces, roll into balls, and place on greased parchment. Let rise 30 min.
Fry: Heat oil to 330–350°F. Fry donuts in batches, 2 min per side. Drain, then roll in sugar while warm.
Fill: Use piping bags to fill each donut with raspberry compote first, then cheesecake. Serve warm.
Notes
Oil temp is key! Keep it between 330–350°F.
Don’t overcrowd the pot; it drops oil temp.
Use a thermometer for best results when frying.
Store leftovers at room temp for 1 day or refrigerate for 2 days. Best enjoyed fresh!
