Ingredients
Scale
- 1 Cup (227g) Whole Milk (warmed to around 105ºF (41ºC))
- 2 1/4 Teaspoons (7g) Active Dry Yeast
- 1/4 Cup + 1 Teaspoon (50g + 4g) Granulated White Sugar (divided)
- 4 Tablespoons (56g) Unsalted Butter (melted)
- 2 Large Eggs + 1 Yolk (room temp)
- 1 Teaspoon Vanilla Extract
- 2 Cups (240g) Bread Flour
- 2 Cups (240g) All-Purpose Flour
- 2 Tablespoons Dry Milk Powder (optional, but recommended)
- 1 Teaspoon Salt
- 1/2 Teaspoon Nutmeg
- 8 Oz (227g) Full-Fat Cream Cheese Block (room temp)
- 1 Cup (113g) Powdered Sugar
- 1/4 Cup (56g) Heavy Cream (cold)
- 1 1/2 Teaspoon Cinnamon
- 3/4 Teaspoon Ginger
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Clove
- 1 Teaspoon Vanilla Paste or Extract
- 1 Cup (200g) Granulated White Sugar
- 1 Tablespoon Cinnamon
- Neutral Frying Oil such as Canola, Vegetable or Avocado Oil
Instructions
- In a bowl, mix warm milk with 1 teaspoon sugar and yeast; let it bloom for 8–10 minutes.
- In a stand mixer, combine the yeast mixture with remaining sugar, melted butter, eggs, vanilla, flours, dry milk powder, and salt. Mix until a rough dough forms.
- Knead on medium speed for about 20 minutes until elastic; refrigerate overnight.
- Roll out dough to ½ inch thick; cut into donut shapes using a gingerbread cutter.
- Proof the donuts for 45–60 minutes until doubled in size.
- Prepare filling by whisking cream cheese, powdered sugar, heavy cream, spices, and vanilla until fluffy.
- Fry donuts in hot oil (360ºF–375ºF) for 90 seconds per side.
- Cool briefly before rolling in cinnamon sugar and filling with cheesecake mixture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg