food

Cookies and Cream Cheesecake Donuts

A dessert for when "enough" isn't in your vocabulary.

food

Cookies and Cream Cheesecake Donuts

A dessert for when "enough" isn't in your vocabulary.

Ingredients

Donuts

  • 2 1/4 teaspoon active dry yeast
  • 1/2 cup warm water, 110 degrees
  • 1/4 cup granulated sugar, divided
  • 1/4 cup full cream milk (room temperature)
  • 1/2 teaspoon salt
  • 1/4 cup vegetable shortening, at room temperature
  • 1 large egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour, then more as needed
  • 3 - 4 cups vegetable oil, for frying
  • 100 grams crushed Oreo cookies

Cream Cheese Filling

  • 250 grams Philadelphia cream cheese (room temperature)
  • 200 milliliters sweetened condensed milk (or icing/powdered sugar)

White Chocolate Ganache

  • 200 grams white chocolate melts (cooking chocolate)
  • 100 milliliters thickened cream (35 percent fat content)

Steps

Donuts

  1. In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 teaspoon of the sugar.
  2. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
  3. Add in milk, remaining granulated sugar (3 tablespoons + 2 1/2 teaspoon), salt, 1/4 cup shortening, egg, egg yolk and vanilla.
  4. Add half of the flour and set mixer with whisk attachment and blend until smooth.
  5. Switch mixer to hook attachment. Slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed. (You shouldn't need a lot more. You want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip.)
  6. Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
  7. Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness.
  8. Cut into doughnut shapes using a 3 inch cookie cutter.
  9. Cover and let rise until doubled, about 30 - 40 minutes.
  10. Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides, the oil is hot enough.
  11. Gently and carefully drop donuts into the oil. Don't add more than three donuts at a time. Cook them on one side until they're a light golden brown then flip them over. Once they're golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
  12. While the donuts are cooling prepare the cheesecake filling.
  13. To finish off the donuts, simply poke a hole in the top of the donut and insert the bag with cheesecake filling in the donut.
  14. Fill with filling. Once all the donuts are filled carefully, dip them in the white chocolate ganache.

Cream Cheese Filling

  1. Add the cream cheese and sugar or sweetened condensed milk to a large mixing bowl.
  2. Use a wooden spoon to combine them or a hand mixer until the mixture is smooth.
  3. Transfer to a Ziploc bag or piping bag.

White Chocolate Ganache

  1. Add the chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until it becomes a smooth mixture.
  2. Cover with plastic wrap and set aside to cool.