Yes, you can! You will just need to knead the dough by hand for up to 20 minutes. It can get quite sticky, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don’t forget to perform the window pane test to know that it has been properly kneaded.

What is the best oil for frying donuts?

I like to use vegetable shortening, but you can use any oil with a high smoke point. You can use canola oil, avocado oil (very expensive though), grapeseed oil, vegetable oil or sunflower oil.

How do you safely dispose of frying oil?

Allow the oil to cool completely in the pot, then pour back into its original container or a plastic bag and throw it away in the trash. It should never be poured down the drain, as it could potentially clog your pipes.

Raspberry Cheesecake Donuts | Short Stack Kitchen

Name: Raspberry Cheesecake Donuts
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Ingredients: 1 Cup (227g) Lowfat Buttermilk, warmed to about 105ºF (41ºC); 2 1/4 Teaspoons (7g) Active Dry Yeast; 1/4 Cup + 1 Teaspoons (50g + 4g) Granulated White Sugar, divided; 4 Cups (480g) All-Purpose Flour; 4 Tablespoons (57g) Unsalted Butter, melted; 2 Whole Large Eggs, room temp; 1/2 Teaspoon Fine Salt; Frying Oil (canola, vegetable, avocado or shortening); 8 Oz (227g) Full-Fat Brick Cream Cheese, room temp; 1 Cup (113g) Powdered Sugar; 1/2 Cup (113g) Heavy Cream, cold; 1 Heaping Cup (25g) Freeze-Dried Raspberries; 1/2 Tsp Vanilla Paste or Extract; 1 Cup (200g) White Sugar

Description

These homemade Raspberry Cheesecake Donuts are the LIGHTEST and most fluffy donuts you'll ever eat! They are fried until golden, rolled in sugar and filled with a tangy raspberry cheesecake cream!

Ingredients

Yeast Donuts

1 Cup (227g) Lowfat Buttermilk, warmed to about 105ºF (41ºC)
2 1/4 Teaspoons (7g) Active Dry Yeast
1/4 Cup + 1 Teaspoons (50g + 4g) Granulated White Sugar, divided
4 Cups (480g) All-Purpose Flour
4 Tablespoons (57g) Unsalted Butter, melted
2 Whole Large Eggs, room temp
1/2 Teaspoon Fine Salt
Frying Oil (canola, vegetable, avocado or shortening)

Raspberry Cheesecake Filling

8 Oz (227g) Full-Fat Brick Cream Cheese, room temp
1 Cup (113g) Powdered Sugar
1/2 Cup (113g) Heavy Cream, cold
1 Heaping Cup (25g) Freeze-Dried Raspberries
1/2 Tsp Vanilla Paste or Extract

Coating

1 Cup (200g) White Sugar

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Instructions

Bloom the Yeast - Combine together 1 cup of warm buttermilk, 1 teaspoon white sugar and active dry yeast and let it bloom for 5 to 7 minutes.
Combine All Dough Ingredients - In the bowl of a stand mixer, add all-purpose flour, salt, melted butter, white sugar, eggs and bloomed yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.
Knead the Dough - Fit your stand mixer with a hook attachment and knead the dough on medium speed for 15 minutes or until it passed the window pane test (see note below). The dough should pull clean from the sides of the bowl, but okay if it stick to the bottom of the bowl. If the dough is sticky, you can gradually add a few teaspoons of flour at a time.
Let Double In Size - Coat your hands with oil and lift the dough out of the bowl and form it into a ball. Then oil your bowl (I use the same one) and place the dough back in. Cover with cling wrap and put in a warm place for 1 hour or until it doubles in size.
Prep Parchment Squares - When the dough has almost doubled in size, cut out 12 or 13, 4x4 inch (10x10 cm) parchment paper squares. Set aside.
Divide the Dough - Gently deflate the dough and transfer to a work surface. Using a kitchen scale, weigh the entire dough and then divide by 12 or 13. I made 13 donuts, which weighed about 70 grams each.
Shape the Donuts - Cover your dough balls with plastic wrap or a kitchen towel to prevent them from drying out. Working one dough ball at a time, press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth.
Proof the Donuts - Place donuts onto the parchment paper squares and transfer to a large baking tray. Loosely cover with plastic wrap that has been sprayed with a bit of oil and allow to rise in a warm place for about 45 minutes or until it passes the “poke” test. See note below.
Prep the Oil - With 20 minutes left of proofing, fill a medium to large sized pot with at least 2 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Clip a thermometer on the side of the pot and heat until it registers between 350ºF (167ºC) and 360ºF (182ºC).
Make Raspberry Filling - In the bowl of your food processor fitted with an ‘S’ blade, pulse freeze-dried raspberries into a fine powder. In a medium sized bowl, add your softened cream cheese, powdered sugar, sifted raspberry powder, heavy cream and vanilla. With a hand-held mixer, whisk until light and fluffy. About 2 to 3 minutes. Transfer to a piping bag or ziploc bag and set aside on the counter until needed.
Prep Coating - Pour a cup of white sugar in a shallow bowl and set aside.
Additional Prep - Place a large cooling rack over a large baking sheet and line it with paper towels and set aside. Grab all the tools you'll need such a kitchen spider or slotted spoon and tongs for removing the parchment paper.
Fry the Donuts - Once the donuts are proofed and the oil reaches 350ºF (180ºF), carefully place 2 to 3 donuts into the hot oil with the parchment paper. After a few seconds, use tongs and remove the papers. Fry for 45 seconds on each side. Then flip the donuts and fry for an additional 20 seconds on each side. Set a timer! Scoop and drain the donuts well and then transfer to a cooling rack that has been lined with paper towels.
Coat & Fill Donuts - Lightly toss and coat the donuts in white sugar. Then, using the end of a piping tip (1M) or small paring knife, create a small hole/pocket on the side of each donut. Fill with your prepared raspberry cheesecake filling and garnish with fresh raspberries if you'd like. Devour right away and enjoy!!

Notes

Window Pane Test - The dough is properly kneaded when it's passes the window pane test. Take a small ball of dough and stretch it thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.

Poke Test - The warmer the kitchen, the quicker the donuts will fully proof. When I use dry active yeast, it generally takes about 40 to 45 minutes. In order to know when the donuts are done, you should always perform a "poke" test. Gently press your pointer finger on to the dough and if it springs back slowly and leaves a slight indentation, then it’s ready to be fried. If the dough bounces back immediately, then it needs more time.

Proof Donuts in a Warm Oven - During the colder months, it can take a lot longer to fully proof your dough. To speed things up a bit, turn your oven on the lowest temperature (mine is 170ºF/76ºC) for about 5 minutes. Turn the oven off and then place your donuts in the oven with the door ajar with a wooden spoon. After 15 minutes, shut the oven door to trap the warm air.

Oil Temperature - During the frying process, you'll want to keep the oil's temperature between 350ºF to 360ºF (176ºC to 182ºC). As you're frying them in batches, make sure the oil is to the specified temperature before frying the next batch. If the oil is too hot, turn your burner down and wait for the temp comes down. Conversely, tf the temperature dips below, simply turn the burner up.

Storage - Donuts are best when eaten the same day, but you can store your filled donuts in the fridge for up to 3 days. Let it come to room temperature before eating.

Prep Time: 2 Hours
Cook Time: 15 Mins