Stuffed Raspberry Donuts (Print Version)

# Ingredients:

→ For the Donuts

01 - 1 cup warm whole milk (90°F to 100°F)
02 - 1 tablespoon instant yeast or active dry yeast
03 - 3 tablespoons granulated sugar
04 - 4 cups bread flour, spooned and leveled (all-purpose works too)
05 - 2 large eggs, room temperature
06 - 1 teaspoon salt
07 - 8 tablespoons unsalted butter, room temperature
08 - Vegetable oil for frying (about 2 quarts)

→ For the Raspberry Filling

09 - 3 cups frozen raspberries
10 - 4 tablespoons granulated sugar
11 - 1 teaspoon lemon juice

→ For the Cheesecake Filling

12 - 8 oz cream cheese, softened
13 - 3/4 cup heavy whipping cream
14 - 2 tablespoons granulated sugar
15 - 1 teaspoon vanilla extract

→ For the Sugar Coating

16 - 2 cups granulated sugar

# Instructions:

01 - In a large mixing bowl or stand mixer bowl, whisk together the warm milk, yeast, and sugar. Let it sit for about 5 minutes until it gets foamy on top. If nothing happens and it doesn't foam, your yeast might be dead - you'll need to start fresh with new yeast.
02 - Add the flour, eggs, and salt to the bowl. Using a dough hook on low speed, mix for about a minute until everything comes together. Scrape down the sides and bottom of the bowl, then keep mixing at medium speed for 2 more minutes. The dough should start pulling away from the sides of the bowl.
03 - Scrape the bowl down again. With the mixer running on medium speed, add the butter one tablespoon at a time. Once all the butter is in, the dough will look really wet and sticky - that's normal. Keep mixing with the dough hook for another 5 minutes until it becomes smooth and elastic. It should feel almost dry to the touch, not sticky. If it's still tacky, keep mixing until it feels soft and dry.
04 - Lightly grease a large bowl and move the dough into it. Cover with greased plastic wrap and set it in a warm spot. Let it rise until it's doubled in size, which takes about 60 to 90 minutes.
05 - Put the frozen raspberries, sugar, and lemon juice in a small saucepan. Stir until the sugar dissolves, then let it simmer for about 8 minutes until it thickens up like jam. Set it aside to cool completely.
06 - In a mixing bowl, whisk together the cream cheese, heavy cream, sugar, and vanilla extract until it's really thick and smooth. Pop it in the fridge until you're ready to use it.
07 - Line three large baking sheets with parchment paper and lightly grease them. When the dough has doubled, punch it down a few times to get the air bubbles out, then move it to a lightly floured surface. Shape it into a ball and use a sharp knife or kitchen scissors to cut it into quarters. Cut each quarter into quarters again so you end up with 16 pieces.
08 - Roll each piece of dough between your hands to form tight, smooth balls. Place them on the prepared baking sheets with plenty of space between them. Cover loosely with greased plastic wrap and let them puff up until nearly doubled, about 30 minutes.
09 - Pour the 2 cups of sugar into a large bowl and set it aside. Transfer the cooled raspberry compote and cheesecake filling into separate piping bags and snip off the tips with scissors.
10 - Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat it to 330°F to 350°F - use a thermometer to check. Carefully pick up the donuts without deflating them and gently place them in the hot oil. Fry 3 to 4 at a time for about 2 minutes on each side until they're golden brown. Use a spider or slotted spoon to lift them out onto a cooling rack.
11 - While the donuts are still hot, immediately toss them in the bowl of sugar to coat all sides. Place them back on the wire rack. Keep frying the rest of the donuts, making sure to watch your oil temperature.
12 - Use scissors or a sharp knife to poke a hole in the side of each donut. First, pipe in some raspberry filling, then follow with the cheesecake filling - use more cheesecake than raspberry. You'll know they're full when they feel plump and heavy in your hand. Enjoy them while they're still warm and fresh!

# Notes:

01 - These donuts are best eaten the same day they're made, ideally while still warm.
02 - Make sure your milk is the right temperature - too hot will kill the yeast, too cold won't activate it.
03 - Day-old donuts can be warmed in the microwave for a few seconds to freshen them up.
04 - Keep an eye on your oil temperature while frying to ensure even cooking.

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