Prepare these Cheesecake Stuffed Baked Doughnuts and you’ll have everyone begging for more. Doesn’t get much better than devouring a rich, creamy, thick doughnut, any time of the day. Be sure to double this recipe so it serves 12 rather than six. These are better than any bakery made doughnuts I’ve ever had. Best to be made and served the same day, which is never a problem with my gang. Enjoy !
Prep Time: 30 min Cook Time: 10 min Serves: 6
For The Doughnuts
1/2 cup warm water 1 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 2 1/4 teaspoons (1 packet) instant yeast 4 large egg yolks 1/3 cup (65 grams) granulated sugar 2 1/2 (319 grams) cups all-purpose flour 1/4 teaspoon fine salt 4 tablespoons (57 grams) unsalted butter, at room temperature 1/4 cup heavy cream
For the filling:
8 ounces cream cheese, at room temperature 1/4 cup heavy cream 1/4 cup powdered sugar 1 teaspoon vanilla extract