This recipe for strawberry cheesecake stuffed donuts has been my weekend celebration for years. I first developed the combination on a rainy Saturday when I wanted something airy and indulgent but still fresh—something that tasted like a bakery treat but was made at home with pantry staples. The contrast between the light, pillowy fried dough and the tangy, silky cream cheese filling brightened with strawberry jam is what makes these special. Every bite gives you a crisp golden shell, a soft interior, and a sweet-tart center that makes you smile.

I discovered the balance of hydration, gentle kneading, and a careful proofing schedule the hard way: early attempts were dense or absorbed too much oil. Once I learned to keep the dough soft but not sticky, to proof at a warm 84°F, and to maintain oil temperature while frying, the texture became reliably fluffy and airy. These donuts have become a favorite for birthday brunches, afternoon treats with coffee, and impromptu dessert gifts for neighbors. They freeze well (unfilled) and reheat beautifully, and they always bring the house together the moment the filling is piped in.

Ingredients

• Yeast mixture: Warm water (about 3 tablespoons + 1 teaspoon) helps activate the yeast—use water around 105–115°F for quick bubbling. A trusted active dry yeast brand like SAF or Fleischmann works well.
• All-purpose flour: About 2 1/3 cups (use spoon-and-level method). The protein content gives structure while letting the interior remain tender—King Arthur or a good supermarket brand is fine.
• Sugar: Granulated sugar adds sweetness and helps with browning; use 1/4 cup in the dough and additional powdered sugar for dusting.
• Milk and egg yolks: Use about 3 tablespoons + 1 teaspoon milk (room temperature) and 2 egg yolks for richness and a soft crumb.
• Butter: About 3 tablespoons softened; fat enriches the dough and helps create tender crumbs—unsalted butter allows better salt control.
• Oil for frying: Neutral oil with a high smoke point like sunflower, canola, or vegetable oil. You need a deep pot with enough oil to allow free floating; roughly 3 liters (about 3.2 quarts) is used depending on pot size.
• Cream cheese: For the filling, use full-fat cream cheese (about 2/3 cup) at room temperature to achieve a silky texture.
• Powdered sugar and strawberry jam: Powdered sugar sweetens and smooths the cream cheese filling (about 1/3 cup) while 1/3 cup plus 1 tablespoon of good strawberry jam adds bright fruit flavor.
• Decoration: Fresh strawberries and a light dusting of powdered sugar finish the donuts with a fresh look and flavor.

Instructions

Prepare the yeast: Warm about 3 tablespoons plus 1 teaspoon of water to roughly 105–115°F. Stir in 1 1/2 teaspoons active dry yeast and 1 tablespoon granulated sugar. Let sit 8–12 minutes until foamy and fragrant—this indicates active yeast. If it doesn’t foam, start with fresh yeast. Make the dough: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 2 1/3 cups (about 280 g) all-purpose flour and 1/4 cup granulated sugar. Add 2 egg yolks, about 3 tablespoons softened butter, and 3 tablespoons + 1 teaspoon room-temperature milk. Pour in the foamy yeast mixture and mix on low to combine. Knead gently: Increase to medium speed and knead 15–20 minutes by machine until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, plan on 20–25 minutes and use a bench scrape when needed. The dough should stretch without tearing (windowpane test). First proof: Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and proof in a warm place (about 84°F) until doubled—roughly 1 hour 30 minutes. A proofing box or oven with just the light on works well. Shape rounds: Gently deflate the dough onto a lightly floured surface and roll to about 1/8 inch (0.25 cm) thickness. Cut rounds with a 2.36-inch (6 cm) cookie cutter. Re-roll scraps once. Place rounds on a tray, cover loosely, and proof another 30 minutes until puffy (about 1/4 inch thick). Heat the oil: Heat oil in a deep pot to 356°F (180°C). Use a candy thermometer. When adding donuts, maintain around 347°F (175°C); the temperature will drop when you add dough, so start slightly higher to compensate. Fry the donuts: Fry each donut 2 minutes on the first side, flip and fry another 2 minutes, then flip once more briefly until deep golden brown—about 5–6 minutes total. Work in small batches and avoid overcrowding. Drain on paper towels to remove excess oil. Make the filling: Beat about 2/3 cup (150 g) room-temperature cream cheese with 1/3 cup powdered sugar until smooth, then fold in roughly 1/3 cup (80 g) strawberry jam until fully incorporated and silky. Transfer to a piping bag fitted with a narrow round tip. Fill and decorate: When donuts are warm but not hot, insert the piping tip into the side of a donut and fill with about 1–2 tablespoons of the cheesecake filling until slightly firm. Top with a small dollop of jam, a halved fresh strawberry, and a light dusting of powdered sugar. Serve warm.

Storage Tips

Store filled donuts at room temperature for up to 24 hours in an airtight container, layered with parchment to prevent sticking. For longer storage, freeze unfilled rounds on a baking sheet until solid, then transfer to a sealed bag for up to 1 month. To reheat, thaw at room temperature, then refresh in a 325°F oven for 4–6 minutes to restore the exterior crispness; if frozen, allow to thaw fully before filling to avoid sogginess. Avoid refrigerating filled donuts for extended periods—the cream cheese filling can cause the dough to soften.

Ingredient Substitutions

For dairy-free versions, swap cream cheese for a plant-based cream cheese and use a vegan butter alternative; note the filling will be slightly less tangy. To make egg-free dough, replace egg yolks with a commercial egg replacer or 3 tablespoons aquafaba plus 1 tablespoon vegetable oil—texture will be softer and slightly less rich. Use gluten-free 1-to-1 flour blend for a gluten-free attempt, but expect a denser texture and adjust liquid by a tablespoon or two. Low-sugar jam or fresh macerated strawberries can reduce sweetness while preserving bright fruit flavor.

Serving Suggestions

Serve warm with a cup of strong coffee or tea to balance the sweetness. For brunch, arrange on a platter with fresh berries, citrus slices, and a small bowl of extra jam. For an elegant dessert course, pair a single filled donut with a scoop of vanilla bean ice cream and a drizzle of warm strawberry sauce. Garnish with sliced mint or a dusting of powdered sugar for a bakery-style finish that photographs beautifully.

Cultural Background

Filled fried dough has global roots—this version takes inspiration from American donut-shop traditions and European filled pastries. The idea of pairing a rich cheese filling with fruit preserves is classic; it echoes Eastern European sweet cheese pastries while using American-style yeast dough and frying techniques. The combination of cream cheese and jam is familiar in many bakeries and resonates as a contemporary twist on traditional stuffed buns.

Seasonal Adaptations

In spring and early summer, use fresh strawberry jam or macerated berries for brighter flavor. In autumn, swap strawberry jam for spiced apple butter and add a pinch of cinnamon to the dough. For winter holidays, orange marmalade and a touch of cardamom in the filling create a festive profile. Lighten the filling in summer by folding in whipped cream to create a mousse-style center that stays fresh for shorter serving windows.

Meal Prep Tips

Mix and refrigerate the dough overnight for a slow cold proof; this enhances flavor and allows you to fry fresh in the morning. Prepare the filling the day before and keep chilled—bring to room temperature briefly before piping. Freeze rounds unfilled, then finish and fill on the day you plan to serve. Use a piping bag with a narrow round tip for consistent filling portions and a small scoop to measure dough rounds for uniform frying.

These donuts bring a balance of technique and joy: a little patience for proofing, a careful hand at frying, and you’ll reward yourself with bakery-quality treats at home. Make them your own by swapping jams, garnishes, and serving styles—then pass them around.