Name: Berry Cheesecake Stuffed Donuts
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Ingredients: Nielsen-Massey Pure Vanilla Bean Paste; Oppy Organic Meyer Lemons; Rubicon Blackberry Eclair; Naturipe Fresh Blueberries; Horizon Organic Heavy Whipping Cream (16 oz); O Organics Sugar, Organic, Powdered; O Organics Cream Cheese Spread Tub; Wesson Vegetable Oil; Bob's Red Mill Dark Rye Flour, Organic; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; Morton Plain Salt, 26 Ounce; O Organics Nutmeg, Organic, Ground; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Signature Kitchens Vanilla Extract, Pure; Cake Mate Sugar, Blue; Challenge Butter, Unsalted, European Style; Signature Select Yeast Active Dry; O Organics Milk, Low Fat, Organic

Microwave milk for 1 minute till it’s at 110 degrees F. Combine yeast and gently stir. Let sit for 10 minutes. Yeast should foam.
In a stand-in mixer add melted butter, sugar, vanilla extract, salt, cinnamon and nutmeg, blend together. Add in yeast mixture and eggs one at a time.
With a dough hook. Slowly add in 1 cup of flour at a time till combine. Dough will be a little sticky but should pull away from bowl. Let sit in a bowl with a towel over it for about 2 hrs. till it doubles in size.
Roll out dough on a floured surface and cut donuts with a biscuit cutter or cup. Place donuts on a parchment paper baking sheet and cover with a towel for another 45 minutes. While dough rises in a large pot heat vegetable oil to 360 F.
Fry for 90 sec. on each side & put on a paper towel cooling rack. Assemble donuts: combine cinnamon sugar in a bowl and dunk donuts into mixture till covered. Pipe cheesecake filling into donut and pipe on top of donut. Add some berries on top! Enjoy.

Berry Cheesecake Stuffed Donuts

Serves 12

35 mins prep

45 mins cook

80 mins total

What you need

How to make

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