Raspberry Cheesecake Donuts
Pillowy fried brioche donuts rolled in pink raspberry sugar, filled with a tangy cheesecake cream swirled with homemade raspberry jam, and crowned with a fresh raspberry. Bakery-window gorgeous — and even better to bite into.
Prep
120 min
Cook
20 min
Total
140 min
Serves
12
Ingredients
Donuts
- 435g bread flour (3 cups + 2 tbsp)
- 68g granulated sugar (1/3 cup)
- 185g whole milk (3/4 cup), warm
- 60g unsalted butter, softened (4 tbsp)
- 7g active dry yeast (2 1/4 tsp)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- Canola oil, for frying
Raspberry jam
- 300g raspberries (about 2 cups)
- 225g granulated sugar (1 cup + 2 tbsp)
- Juice of 1/2 lemon
- Cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
Cheesecake filling
- 5 oz cream cheese, softened
- 250g powdered sugar (2 cups)
- 57g unsalted butter, softened (4 tbsp)
- 45g heavy cream (3 tbsp)
- 2 tsp vanilla extract
- 1 dollop of the raspberry jam
- 1/4 tsp salt
Raspberry sugar
- 15g freeze-dried raspberries, blended (about 1 cup)
- 120g granulated sugar (1/2 cup)
To finish
- Fresh raspberries and small mint leaves
Method
- 1
Dissolve the yeast in the warm milk with a pinch of the sugar and let it foam for 5–10 minutes.
- 2
In a stand mixer with the dough hook, combine the flour, remaining sugar, salt, eggs, vanilla and the yeast mixture. Knead until a shaggy dough forms, then add the softened butter a little at a time and knead 8–10 minutes until smooth, glossy and elastic.
- 3
Cover and let rise in a warm spot until doubled, about 1 hour.
- 4
Meanwhile, make the jam: simmer the raspberries, sugar and lemon juice until the berries break down, stir in the cornstarch slurry, and cook until thickened. Cool completely.
- 5
Punch down the dough, divide into 12 equal balls, and place each on its own square of parchment. Cover and proof 30–45 minutes until puffy.
- 6
Heat canola oil to 350°F (175°C). Lower the donuts in on their parchment squares (peel the paper away as they release).
- 7
fry 2–3 minutes per side until deep golden. Drain on a rack.
- 8
Blend the freeze-dried raspberries to a powder and mix with the granulated sugar. Roll the warm donuts in the raspberry sugar until fully coated.
- 9
Beat the cream cheese, butter, powdered sugar, salt, vanilla and heavy cream until smooth and fluffy, then ripple through a dollop of raspberry jam — don't fully mix, you want swirls.
- 10
Once cool, poke a hole in each donut and pipe in the cheesecake filling generously, finishing with a swirl on top. Add a spoonful of jam, a fresh raspberry and a mint leaf.
🛒 Shop this recipe
As an Amazon Associate we earn from qualifying purchases.
Tips
- Frying each donut on its own parchment square keeps the shape perfect — drop it in paper and all.
- Keep the oil at a steady 350°F; hotter browns the outside before the middle cooks.
- Fill only what you'll serve — filled donuts are best the same day.
Get the recipes first
New comfort food recipes in your inbox — no spam, unsubscribe any time.