Donut

1. Yeast mixture In a bowl, mix warm water, active dry yeast, and a tablespoon of sugar. Let it rest for about 10 minutes until it’s bubbly and frothy.
2. dough ingredients In a stand mixer bowl or mixing bowl, add all-purpose flour, granulated sugar, and mix. Then, add two egg yolks, soft butter, and milk. Once the yeast mixture is ready, add it to the bowl.
3. knead Knead the dough with the stand mixer for about 15 to 20 minutes using the dough hook attachment on medium speed.
4. proof Place the dough in a greased bowl and proof for about 1 hour and 30 minutes in a warm environment. I recommend a temperature of 29°C (84°F). We use a proofing machine for dough, and it helps so much!
5. cut After the dough has doubled in size, roll it out to 0.25 cm (about 0.1 inches) thick. Cut it using a cookie cutter—we’re using one that’s 6 cm (about 2.36 inches). Proof the dough again in a warm environment for 30 minutes, or until they’re puffy they will be about 0.5 cm (about 0.2 inches) thick.
6. fry Heat the oil to about 180°C (356°F). When you add the donuts, try to maintain an oil temperature of 175°C (347°F). Every time you add a donut, the oil temperature will drop a little, so starting at 180°C ensures it stays hot enough.
7. fry donuts Fry the donuts until golden brown. Cook them for about 2 minutes on one side, then flip and cook for 2 minutes on the other side. Flip once more and cook until they’re beautifully golden brown.
8. drain oil Place the fried donuts on a plate lined with paper towels to absorb any excess oil.

cheesecake filling

1. strawberry cheesecake filling For the strawberry cheesecake filling, mix powdered sugar with cream cheese in a bowl, then add smooth strawberry jam. Once the donuts have cooled slightly, fill them using a piping bag.
2. decorate Decorate with a fresh strawberry, a dollop of jam, and a dusting of powdered sugar. Enjoy!