Description
Homemade doughnuts with balsamic blueberry and cheesecake filling combine tangy and sweet flavors in a delightful pastry. Creamy cheesecake and rich blueberry compote create an irresistible treat that will satisfy gourmet dessert cravings.
Ingredients
Scale
- 400 g all-purpose flour
- 450 g full-fat cream cheese
- 400 g fresh or frozen blueberries
- 230 g buttermilk (or whole milk)
- 80 g granulated sugar
- 70 g powdered sugar (sifted)
- 50 g filippo berio extra light olive oil
- 2 tbsps granulated sugar (for rolling)
- 1 large egg
- 25 g filippo berio balsamic vinegar
- 2 tbsps heavy cream
- 2 tsp active dry yeast
- ½ tsp salt
- ½ tsp salt
- ¼ tsp vanilla bean paste
- ½ tsp vanilla bean paste
- 1 pinch of salt
Instructions
- Yeast Activation: Blend buttermilk, sugar, and yeast in a stand mixer bowl, allowing the mixture to become vibrantly frothy and bubbly for 5-10 minutes.
- Dough Formation: Amalgamate flour, salt, egg, and olive oil into the yeast mixture, mechanically kneading on low speed until a cohesive, silky dough emerges with optimal gluten development.
- Dough Maturation: Transform the dough into a sleek sphere, cocoon in a covered bowl, and refrigerate for a minimum of 3 hours to intensify flavor complexity.
- Dough Portioning: Extract chilled dough onto a lightly floured surface, dividing into 10 symmetrical portions and sculpting each into a taut, seamless sphere.
- Proofing Process: Arrange dough balls on individual parchment squares, providing ample spacing, and drape with a clean cloth, allowing gentle expansion for 35-45 minutes.
- Oil Preparation and Frying: Heat extra light olive oil to 350°F in a deep pot, positioning a wire rack over a parchment-lined baking sheet for efficient draining, then meticulously fry doughnuts two at a time, rotating every 30 seconds to achieve uniform golden-brown perfection.
- Sugar Coating and Cooling: Immediately enrobe warm doughnuts in granulated sugar, then permit complete cooling on the wire rack.
- Balsamic Blueberry Compote: Simmer blueberries with balsamic reduction until thickened and glossy, then strain and chill the concentrated mixture.
- Cheesecake Filling Creation: Whip cream cheese, powdered sugar, vanilla bean paste, salt, and heavy cream into a luxuriously smooth and creamy consistency.
- Filling and Garnishing: Utilize piping bags with medium round tips to strategically inject balsamic blueberry mixture deep into each doughnut, followed by cheesecake filling until the pastries feel substantial, concluding with an elegant dollop on top.
Notes
- Plan Ahead: Refrigerate dough for minimum 3 hours to develop rich flavor complexity and improve texture, allowing gluten to relax and ingredients to meld perfectly.
- Temperature Precision: Maintain oil at exactly 350°F for consistent golden-brown doughnuts, using a reliable candy thermometer to prevent under or over-frying.
- Proofing Technique: Space dough balls on individual parchment squares during final rise to prevent sticking and ensure even, gentle expansion without deflating delicate structure.
- Filling Strategy: Inject fillings deeply and gradually, rotating doughnut to distribute balsamic blueberry and cheesecake mixtures evenly, preventing air pockets and ensuring each bite bursts with balanced flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 21g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg