Super soft and delicious blackberry cheesecake donuts. This filling is so fresh and delicious. It's made with fresh blackberries that are mixed together with wonderful cream cheese filling.
These delicious blackberry cheesecake donuts are so full of flavor. These super soft donuts are rolled in sugar and filled with a blackberries cream cheese filling.
For more bread recipes, try Cinnamon Rolls with Apple Pie Filling, Lemon Rolls with Lemon Curd and Nutella and Chocolate Chip Rolls.
STEP-BY-STEP INSTRUCTIONS - DOUGH
Tip: If you kitchen is cold, pre-heat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned of oven giving it the optimal temperature of between 23-25ºC.
Melt the butter and mix it together with lukewarm water. The temperature once mixed together should be around 37ºC. Crumble the fresh yeast into your mixing bowl and pour in the butter/water mixture. With a spatula stir it together until the yeast has melted.
(If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
Add all of the remaining ingredients, starting on 290 g of flour. Add later, if needed, the remaining 15 g of flour.
Using the dough hook, mix and knead the dough for 8-10 min on medium/high speed or until the dough looks smooth and has collected. The dough should be tacky but not stick to your fingers.
Add the dough to a bowl with a bit of flavour neutral oil. Cover the bowl with cling film and a tea towel.
Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 min.
After the 1st rise, place the dough on the counter top. Try and not use any flour on the counter. If needed add a bit of flavour neutral oil on the kitchen counter instead. Roll the dough into 1 cm thick circle. Cut out the donuts with a 7 or 8 cm cookie cutter. Save the remaining dough for donut holes.
Cut baking paper into about 10x10 square and place each donuts on a square. Cover the donuts with cling film and a tea towel. Let them rise for a second time on the kitchen counter for 30-45 min. They are finished proofing when you can poke them lightly with your finger and it leaves a small indentation that springs back.
While the donuts rises for the second time, slowly heat up the flavour neutral oil in a large heavy-bottomed pot to around 180ºC (+/- 5ºC).
Place a wire rack over some paper towel and place the granulated sugar in a shallow bowl.
Gently lower one donut at a time into the oil. Frying 2 at a time in the oil and use some tongs to carefully remove the baking paper. Fry the donuts for 2 min on each side and golden brown.
Check the temperature of the oil regularly as you go, to not let the oil get too hot or too cool.
Once the donuts are fried, place them one the wire rack while adding the next two donuts into the oil. Then place one donut at a time into the granulated sugar and toss each donut until well coated. Then place the donut back on the wire rack until cooled down before filling them with the blackberry cheesecake filling.
STEP-BY-STEP INSTRUCTIONS - BLUEBERRY CREAM CHEESE FILLING
Blend the blackberries. Add the blended blackberries and the remaining ingredients to a bowl. With an electric mixer whisk together the filling until medium/stiff peaks.
Add the filling to a piping bag fitting with a small round piping tip. Pipe the filling into the donuts and they are ready to be enjoyed.
The donuts are best enjoyed within the day. If you are not serving them after they are made, then I recommend waiting to make the filling, and filling them, until once you want to eat them.
Donuts taste best fresh, but can last, unfilled and without the sugar coating, in the fridge for up to 2 days, in an airtight container. Warm them up in the microwave before filling and serving them.
STORAGE
These blackberry cheesecake donuts are best enjoyed on the day of making them, but they can last, unfilled and without the sugar coating, in the fridge for up to 2 days, in an airtight container. Warm them up in the microwave before filling and serving them.
Other Bread Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Blackberry Cheesecake Donuts
Ingredients
DOUGH
- 50 g butter melted
- 110 g lukewarm water
- 25 g fresh yeast or 1 packs of dry yeast
- 25 g granulated sugar
- 290-305 g all-purpose flour
- 1 eggs room temperature
- ½ teaspoon salt
- Flavour neutral oil filling the pot up to about 2-3 cm.
- 150 g granulated sugar for tossing the donuts in
BLACKBERRY CHEESECAKE FILLING
- 80 g blackberries + extras for decoration
- 200 g cream cheese
- 30 g acacia honey or any other honey you’d like
- 1 teaspoon vanilla paste
- 100 g powdered sugar
- 50 g heavy cream
Instructions
DONUTS
- Tip: If you kitchen is cold, then if your oven can, pre-heat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned of oven giving it the optimal temperature of between 23-25ºC.
- Melt the butter and mix it together with lukewarm water. The temperature once mixed together should be around 37ºC. Crumble the fresh yeast into your mixing bowl and pour in the butter/water mixture. With a spatula stir it together until the yeast has melted.50 g butter, 25 g fresh yeast, 110 g lukewarm water
- (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
- Add all of the remaining ingredients, starting on 290 g of flour. Add later, if needed, the remaining 15 g of flour.25 g granulated sugar, 290-305 g all-purpose flour, 1 eggs, ½ teaspoon salt
- Using the dough hook, mix and knead the dough for 8-10 min on medium/high speed or until the dough looks smooth and has collected and is releasing from the bottom. The dough should be tacky but not stick to your fingers.
- Add the dough to your counter top and give it a final kneading and shape it it to a nice loaf. Add the dough to a bowl with a bit of flavour neutral oil and cover the bowl with cling film and a tea towel.
- Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 min.
- After the 1st rise, place the dough on the counter top. Try and not use any flour on the counter. If needed add a bit of flavour neutral oil on the kitchen counter instead. Roll the dough into 1 cm thick circle and cut out the donuts with a 7 or 8 cm cookie cutter. Save the remaining dough for donut holes.
- Cut baking paper into about 10x10 square and place each donuts on a square. Cover the donuts with cling film and a tea towel and let them rise for a second time on the kitchen counter for 30-45 min. They are finished proofing when you can poke them lightly with your finger and it leaves a small indentation that springs back.
- While the donuts rises for the second time, slowly heat up the flavour neutral oil in a large heavy-bottomed pot to around 180ºC (+/- 5ºC).Flavour neutral oil
- Place a wire rack over some paper towel and place the granulated sugar in a shallow bowl.
- Gently lower one donut at a time into the oil. Frying 2 at a time in the oil and use some tongs to carefully remove the baking paper. Fry the donuts for 2 min on each side and golden brown.
- Check the temperature of the oil regularly as you go, to not let the oil get too hot or too cool.
- Once the donuts are fried, place them one the wire rack while adding the next two donuts into the oil. Then place one donut at a time into the granulated sugar and toss each donut until well coated. Then place the donut back on the wire rack until cooled down before filling them with the blackberry cheesecake filling.150 g granulated sugar
BLUEBERRY CREAM CHEESE FILLING
- Blend the blackberries. Add the blended blackberries and the remaining ingredients to a bowl and with an electric mixer whisk together the filling until medium/stiff peaks.80 g blackberries + extras for decoration, 200 g cream cheese, 30 g acacia honey, 1 teaspoon vanilla paste, 100 g powdered sugar, 50 g heavy cream
- Add the filling to a piping bag fitting with a small round piping tip. Pipe the filling into the donuts and they are ready to be enjoyed.
- The donuts are best enjoyed within the day. If you are not serving them after they are made, then I recommend waiting to make the filling, and filling them, until once you want to eat them.
- Donuts taste best fresh, but can last, unfilled and without the sugar coating, in the fridge for up to 2 days, in an airtight container. Warm them up in the microwave before filling and serving them.
Kyle
Hello! Can you either clarify or correct the yeast amounts? A packet of yeast is typically about 5 to 7 grams, but you have "25g" listed for yeast. That's more yeast than flour! I suspect it's a mistake? Can you clarify?
Thanks you! 🙂
Julie Marie
Hi. Thank you for your question. I've updated so it says "or" to clarify it. Thank you for highlighting the confusion. It's 25 g if you use fresh yeast or 1 pack if you use active dry yeast 🙂
Levi
Works every time ❤️