Strawberry Cheesecake Filled Donuts: A Sweet Indulgence

In a large mixing bowl, combine flour, sugar, yeast, and salt.
Add warm milk, eggs, and softened butter. Mix until a sticky dough forms.
Knead the dough on a floured surface for about 8–10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1–2 hours, or until doubled in size.
Shape and Fry the Donuts:

Punch down the dough and roll it out to about 1/2-inch thickness.
Use a round cutter (about 3 inches in diameter) to cut out donut shapes. Reroll scraps as needed.
Place the cut donuts on parchment paper, cover, and let them rise for 30–45 minutes, or until puffy.
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the donuts in batches for 1–2 minutes per side, or until golden brown.
Remove and drain on paper towels.
Prepare the Filling:

In a bowl, beat cream cheese, powdered sugar, strawberry jam (or puree), and vanilla extract until smooth.
Gently fold in the whipped cream until fully combined. Transfer the mixture to a piping bag fitted with a small round tip.
Fill the Donuts:

Use a skewer or knife to create a small hole in each donut.
Pipe the strawberry cheesecake filling into the donuts until full.
Finish and Serve:

Dust the donuts with powdered sugar and garnish with fresh strawberries if desired. Serve immediately for the best texture and flavor.
Serving and Storage Tips: