Delightful Strawberry Cheesecake Filled Donuts

Instructions

Pour the warm milk into a small bowl, sprinkle in the yeast and 1 tsp sugar. Let it sit ~ 5–10 minutes until frothy.
In a large mixing bowl (or stand mixer) whisk together flour, remaining sugar, and salt.
Add the egg, egg yolk, vanilla, softened butter, and the yeast‑milk mixture. Knead (by hand or mixer with dough hook) until smooth and slightly sticky.
Cover dough, place in a warm spot, and let it rise until doubled in size (about 60–90 min).

Once risen, punch down, turn onto lightly floured surface and roll out to about ½ cm thickness.
Cut rounds (about 3–3.5 inch / 7–9 cm).
Place rounds on a floured tray or parchment-lined sheet. Cover and let proof again until puffy (~ 30–40 min).

Heat oil in a deep pot to ~ 175–180 °C (350–360 °F). Use a thermometer if possible.
Fry donuts few at a time — about 2–3 min per side, until golden brown and puffed. Donuts should float when done.
Use a slotted spoon to remove and drain on paper towels.

Preheat oven to 180 °C (350 °F), place donuts on parchment-lined baking sheet. Bake until golden, about 15–20 min.
(Baking tends to yield a different texture — less “fried donut,” more soft pastry, but good if you don’t want to fry.)

In a bowl, beat softened cream cheese with powdered sugar until smooth.
Mix in the strawberry jam (and optional chopped strawberries) until fully combined and pipeable.

Once donuts have cooled slightly (but still warm), use a piping bag (or a prepared plastic bag with a snipped corner) to inject the filling into each donut. Insert the nozzle into the side or top and squeeze gently until you feel some resistance / see the filling bulge lightly.

Optionally, dust donuts with powdered sugar, or roll lightly in granulated sugar while still warm.
For extra flair, top with a dollop of jam or a fresh strawberry slice.
Serve warm or at room temperature.

Warm milk & fresh yeast — ensure milk is warm (not hot) to help yeast activate.
Don’t over-flour the dough — keep the dough slightly sticky for soft, airy donuts.
Oil temperature matters — if oil is too hot, donut outsides burn before inside cooks; too cool and donuts absorb excess oil.
Fill while warm — slightly warm donuts allow cream cheese filling to slide in more smoothly.
Serve soon — these donuts are best enjoyed fresh (same day), for maximum fluffiness.