Cheesecake.
One of my most favorite things in this world.
Cream cheese, sugar, butter, vanilla... some of my most favorite ingredients.
Cherries.
Tiny fruits that I stuffed in my cheeks when I was little.
Delicious toppings for any ice cream sundae.
Cherries & Cheesecake?
Heaven.
I admit, I slacked off last week. I didn't make *any* doughnuts. So for this week, I wanted to make something that is really special to me, just to boost my spirits and enthusiasm for this project. I love cheesecake and I love spooning out globs of delicious cherry topping onto a slice for me to dig into. I've made quite a few cheesecakes in my life. I love cheesecake ice cream. Anything that even SMELLS like cheesecake is automatically my favorite. So.. what do I do? Make it into a doughnut. As always.
Want to whip these creamy bits of goodness up in your own kitchen? Here's the recipe!
for the doughnut:
3½ tablespoons sugar
2 cups flour
1 teaspoon salt
2 teaspoons active dry yeast
2 eggs, room temperature
¼ cup milk, lukewarm
8 tablespoons unsalted butter, cut in cubes and slightly softened
1. In a stand mixer, add the flour, sugar, sat, and yeast together. Mix a couple of times with the paddle attachment. Mix the eggs and milk together, then mix into the flour mixture. Mix until a dough starts to come together, then switch to a dough hook, (Note: you can use the dough hook throughout this step, but it will take longer for the dough to form).
2. Mix the dough on medium for about 4 minutes, then go down to low. Slowly add the butter, one tablespoon at a time. Wait until each cube is fully incorporated before adding another tablespoon.
3. Bring the mixer back to medium and mix for about 8 minutes. The dough should sound moist and look sticky. Resist all urges to add more flour! The dough should be sticky, but still easy enough to work with.
4. Gently turn the dough onto a lightly floured surface and form the dough into a ball. Lightly grease a bowl and place the dough inside and cover with plastic wrap. Allow to rise for an hour, or doubled in size. Deflate the dough and re-roll into a ball and allow it to rise another hour, or overnight in the refrigerator.
5. Turn the dough onto a lightly floured surface and roll out until it is just under ½ inch thick. (you may want to rub some flour on top of the dough or on your rolling pin. If you decided to leave your dough in the fridge, allow it to rest at room temperature for about 30 minutes before rolling).
6. Use a doughnut cutter to cut out doughnuts (you can also use two round objects, as long as one is significantly smaller than the other, such as a 3 inch and 1 inch biscuit cutter). Re-roll as needed. I did not re-roll the doughnut holes and instead fried them separately and coated in powder sugar.
7. Prepare your oil. Use either a deep fryer or a cast iron skillet with deep sides. If you are using a skillet, the oil needs to be about 2½ - 3 inches deep. Bring the oil to 375 degrees F.
8. Fry the doughnuts, about 1 - 1½ minutes per side, or until a golden brown. Allow to cool completely on a wire rack that has two layers of paper towel underneath to catch the oil.
for the filling:
1 can of cherry pie filling
1. Empty the can of cherry pie filling into a food processor or blender and puree until smooth. Make sure there are no big pieces of cherry that will clog your filling tip! Transfer the filling to a pastry bag fitted with a filling tip and fill each doughnut. For added effect, you can also use a small round tip to drizzle the filling on top of the cream cheese topping.
for the topping:2 cups powdered sugar
1 package of cream cheese (8 oz), room temp
1/2 stick of butter (4 tbsp), room temp
1/2 tsp vanilla flavoring
1/4 tsp lemon juice
1. Whip the cream cheese and butter until fluffy in a stand mixer. Then, add the powdered sugar, vanilla and lemon juice and mix until smooth. Spoon a dollop on top of the doughnut while they're still warm so the mixture can melt slightly on top and spread out on the doughnut.
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