Every once in a while I love to splurge on a couple of good donuts
And the ultimate definition of “good donuts” would be these Strawberry Cheesecake Donuts
Correction, These are Great!
But since I can’t even get a “decent” vegan donut anywhere near me, I always have to make my own!
Taking my best donut recipe and stuffing them with quick stove top strawberry jam
Swirled with shelf stable cheesecake icing and a sprinkle of buttery graham cracker crumbles!
Of course you can take the easier route and stuff them up with a store bought jam
But don’t skimp on the cream cheese icing!
It really is what ties the whole thing together!
Since the dough recipe is a low sugar recipe and these donuts are baked and not fried
They are deliciously lower in guilt as well!
So have two~ I won’t mind if I do!
For those intimidated by working with yeast or the entire process of making doughs of any kind
Fear not! I have a step by step video tutorial that demonstrates exactly what to look for in a perfect dough
All you really need is a few hours and some patience!
CLICK HERE FOR THE VIDEO TUTORIAL FOR HOW TO MAKE THIS DONUT DOUGH RECIPE!
I happen to live in Florida with optimal temperatures for making beautiful donut dough
Since the weather is almost always hot and humid it is a literal proof box right outside my door!
For those in cooler more dry climates you will just have to have a little more time and a little more patience to allow your dough to rise to it’s fullest potential!
Notes for Success:
When working with yeast dough recipes of any kind it is more of a “touch-y feel-y” kind of process
It is always a good idea to weigh your ingredients especially the flour since volume cups measure will always give you inconsistent results
For the compote I am using cornstarch as the thickener for the strawberry jam
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that the result is like rubber and they don’t know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
For more of the best vegan donut recipes click the links below!
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- Cookies and Cream Donuts
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- Custard Filled Donuts
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- Maple Bacon Donut
Maple Donuts with crispy facon
Depending on the size of your cutter and how thick you roll your donut will determine the yield There is a visual representation in the video tutorial
- 1 Recipe Tangzhong Donut Dough
- 1½ cups store bought strawberry jam
- OR 1 recipe Strawberry Compote
- 2Tbs Cornstarch + 2 Tbs Cold Water for thickening
- 1 Recipe 2-2-2 Cream Cheese Icing
- approx 6 Graham crackers for crumble *optional
- Prepare the donut dough recipe as per the instructions on that recipe post
- While the dough is proofing prepare the quick strawberry compote recipe, but be sure to leave it chunky rather than puree as the recipes directs
- You will add 2 Tbs of cornstarch to 2 Tbs of cold water and whisk smooth to create a slurry which will be added when the strawberry compote mixture comes to a boil, whisk smooth and boil for about 30 seconds to activate the cornstarch
- Transfer to a bowl and refrigerate to cool and thicken
- Fill the cooled donuts with the strawberry compote and ice each one with the cream cheese icing
- A sprinkle of crushed graham cracker for each one
It is always best to serve & consume yeast goods on the first day they are made fro optimal freshness.
For longer storage (2-3 days) keep wrapped or in an airtight container at room temperature
Refrigerate for longer storage up to 4 days
There is no link to the dough recipe? Help! Need these in my life!
WOOPS! Thank you for letting me know! HERE IT IS!