Peanut Butter Cheesecake Donuts (Printer-Friendly)
Soft, golden donuts filled with smooth peanut butter cheesecake and topped with a sweet glaze.
# List of Ingredients:
→ Donut Dough
01 -
2 1/2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
2 1/4 teaspoons instant yeast (or active dry yeast)
04 -
1/2 teaspoon salt
05 -
1/2 cup warm milk (about 110°F)
06 -
3 tablespoons unsalted butter, softened
07 -
1 large egg
08 -
1 teaspoon vanilla extract
→ Peanut Butter Cheesecake Filling
09 -
225 grams cream cheese, softened
10 -
1/2 cup creamy peanut butter
11 -
3/4 cup powdered sugar
12 -
1 teaspoon vanilla extract
13 -
1 to 2 tablespoons milk or heavy cream (optional, for thinning)
→ Glaze / Topping (Optional)
14 -
1 cup powdered sugar
15 -
2 to 3 tablespoons milk or water
16 -
1/2 teaspoon vanilla extract
17 -
Chopped peanuts (optional)
18 -
Melted peanut butter drizzle (optional)
# Preparation Steps:
01 -
If using active dry yeast, dissolve it with a pinch of sugar in warm milk (110°F) and let it sit until foamy, about 5 minutes.
02 -
In a large bowl, stir together flour, granulated sugar, and salt.
03 -
Whisk the egg, softened butter, and vanilla extract together in a separate bowl.
04 -
Add the yeast mixture and the egg-butter mixture to the dry ingredients. Knead until a smooth, elastic dough forms, about 8 to 10 minutes by hand or with a mixer.
05 -
Cover the dough and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
06 -
Roll the risen dough out onto a lightly floured surface to about 1/3 inch thickness. Use a donut cutter or two round cutters to cut out donuts and holes.
07 -
Place donuts on a baking sheet and allow them to rest and rise for an additional 20 minutes.
08 -
To bake, preheat oven to 350°F and bake donuts for 10-12 minutes until golden. Alternatively, heat oil to 350°F and fry each donut for about 1 minute per side until golden. Drain on paper towels.
09 -
Beat softened cream cheese and peanut butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. Thin with milk or cream if needed to pipe easily.
10 -
Fill a piping bag fitted with a small round tip with the cheesecake mixture and insert it into the side or bottom of each cooled donut to fill completely.
11 -
Mix powdered sugar, milk, and vanilla to create a smooth glaze. Dip the tops of filled donuts in glaze and sprinkle with chopped peanuts or drizzle melted peanut butter while glaze is still wet.
12 -
Allow glazed donuts to set briefly before serving. Best enjoyed fresh the same day.
# Additional Suggestions:
01 -
For a lighter filling consistency, add milk gradually to avoid over-thinning.