Peanut Butter Cheesecake Doughnuts
Ingredients
Doughnuts
-
2
tablespoon
active dry yeast
-
1
cup
warm milk
-
2½
cups
bread flour
-
1
teaspoon
pure vanilla extract
-
3
large
egg yolks
-
2
tablespoon
granulated sugar
-
½
teaspoon
kosher salt
-
4
tablespoon
unsalted butter
-
as needed
none
canola oil for frying
Cheesecake Filling
-
8
ounces
cream cheese
-
⅓
cup
heavy whipping cream
-
¼
cup
granulated sugar
-
1
teaspoon
vanilla extract
-
½-¾
cup
creamy peanut butter
Chocolate Caramel
-
1
cup
granulated sugar
-
5
tablespoon
butter
-
½
cup
heavy cream
-
1
tablespoon
bourbon (optional)
-
4
ounces
dark chocolate
Instructions
- Combine 1 tablespoon of yeast with 3/4 cup of warm milk and mix with 3/4 cup of flour to create a paste. Let it rest for 30 minutes.
- In a stand mixer, combine the remaining yeast, milk, rested flour mixture, vanilla, and egg yolks. Mix until smooth.
- Add 1 cup of flour, sugar, and salt, mixing until combined. Then add butter and mix until incorporated.
- Switch to a dough hook and gradually add remaining flour, kneading until smooth. Let the dough rest for 1 hour.
- Roll out the dough to 1/2-inch thickness and cut out rounds. Let them proof for 20-30 minutes.
- Prepare the chocolate caramel by heating sugar until it melts and turns amber, then stir in butter, cream, and bourbon.
- For the cheesecake filling, beat cream cheese, heavy cream, sugar, vanilla, and peanut butter until fluffy.
- Heat oil to 350°F and fry doughnuts until golden brown. Let them cool slightly before filling.
- Pipe the cheesecake filling into each doughnut and serve with warm chocolate caramel.
Nutrition Facts (estimated)
Servings
24 Doughnuts
Calories
247
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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