This recipe transforms a humble yeast dough into a celebration of textures and flavors. I first fell in love with these strawberry cheesecake stuffed donuts on a rainy Saturday when I wanted something more indulgent than store-bought. The outside becomes golden and delicate, the interior soft and airy, and the filling brings that familiar tang of cream cheese rounded by bright strawberry jam. These donuts are the kind you make when you want to impress neighbors or treat your family to a bakery-style moment at home.

I discovered the balance between sweet and tart while experimenting with leftover jam and a block of cream cheese. After a few tweaks to the filling proportions and the frying technique, this version became the one everyone asked for at brunch. What makes these special is the contrast between fluffy fried dough and creamy, slightly sweet filling, finished with a classic vanilla glaze that adds a smooth sheen and extra sweetness. They taste best warm the same day you make them but also keep beautifully when stored correctly.

Ingredients

• Warm milk 1 cup warm to the touch about 105 to 115 degrees Fahrenheit, which activates the yeast without killing it. I use whole milk for richness but 2 percent also works.
• Active dry yeast 2 teaspoons. Use a good brand such as Red Star or Fleischmanns and check the expiration to ensure a healthy rise.
• Sugar 2 tablespoons total, divided. One tablespoon feeds the yeast during proofing and the remainder sweetens the dough lightly.
• All-purpose flour 2 1/2 cups, spooned and leveled for accurate measurement. Higher-protein flours will yield a slightly chewier texture.
• Salt 1/2 teaspoon to balance sweetness and strengthen gluten for structure.
• Unsalted butter 2 tablespoons melted. Butter adds tenderness and flavor; cool slightly before adding so it does not harm the yeast.
• Large egg 1 whole, room temperature, which enriches the dough and improves color during frying.
• Cream cheese 1 cup softened for the filling. Full-fat cream cheese gives the smoothest mouthfeel; let it soften at room temperature for easy beating.
• Powdered sugar 1/2 cup for the filling to sweeten without graininess.
• Vanilla extract 1 teaspoon for the filling and another 1/2 teaspoon for the glaze; use pure vanilla for the best flavor.
• Strawberry jam 1/2 cup for a bright fruit note. Seedless preserves make piping smoother.
• Powdered sugar 1 cup for the glaze combined with milk to reach desired consistency.
• Milk 2 tablespoons for the glaze to thin the powdered sugar to a pourable state.

Instructions

Activate the yeastWarm 1 cup of milk to 105 to 115 degrees Fahrenheit. Stir in 2 teaspoons of active dry yeast and 1 tablespoon of sugar. Let sit undisturbed for about 5 minutes until foamy. If the mixture does not foam, the yeast may be inactive; start again with fresh yeast.Make the doughIn a mixing bowl combine 2 1/2 cups all-purpose flour and 1/2 teaspoon salt. Add the melted butter cooled slightly, 1 large egg, the remaining 1 tablespoon sugar, and the foamy milk mixture. Mix until a shaggy dough forms then knead for 6 to 8 minutes until smooth and slightly tacky. You can knead by hand on a floured surface or use a stand mixer with a dough hook on low speed.First risePlace the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 1 hour. A consistently warm draft-free spot encourages a predictable rise.Shape the roundsTurn the risen dough onto a lightly floured surface. Roll it to about 1/2 inch thickness. Use a donut cutter or two round cutters to cut rounds. Transfer to a baking sheet lined with parchment and let the rounds rise again for 15 to 20 minutes until slightly puffy.Fry until goldenHeat vegetable oil in a deep pan to 375 degrees Fahrenheit. Use a thermometer for accuracy. Fry donuts in small batches for about 1 minute per side until golden brown and cooked through. Drain on paper towels and cool completely before filling to avoid melting the filling.Prepare the fillingBeat 1 cup softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth. Fold in 1/2 cup strawberry jam gently to create swirls of fruit without completely losing the cream cheese texture. Chill briefly if the mixture is too soft for piping.Fill the donutsUsing a small piping tip attached to a pastry bag, make a small hole in the side of each donut and pipe about 1 to 2 tablespoons of filling into the center. Rotate the donut as you fill to distribute the filling evenly.Glaze and finishWhisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. The glaze should be thick but pourable. Drizzle or dip the tops of the filled donuts and let the glaze set for a few minutes before serving.

Storage Tips

To store at room temperature, place cooled glazed donuts in an airtight container and consume within 24 hours. For refrigeration, keep the filled donuts loosely covered for up to 48 hours; allow them to return to room temperature for 20 minutes before serving for the best texture. For freezing, freeze individual donuts on a tray until solid then transfer to a zip-top bag for up to one month. Rewarm gently in a low oven at 300 degrees Fahrenheit for 5 to 8 minutes for a lightly refreshed texture. Avoid microwaving for extended periods as the cream cheese filling can become grainy.

Ingredient Substitutions

If you prefer a lighter filling, substitute half the cream cheese with mascarpone for a silkier texture or use ricotta blended smooth for a less tangy result. For a naturally sweet glaze, replace half the powdered sugar with a tablespoon of honey and reduce the milk slightly. Use seedless preserves for a smoother pipeable filling. To make the dough dairy-free, swap butter for a neutral vegetable shortening and use a plant-based milk, though the final flavor will be less rich.

Serving Suggestions

Serve warm with a dusting of extra powdered sugar or a few fresh sliced strawberries on top for color. These pair beautifully with a cup of black coffee or an espresso to balance the sweetness. For a brunch spread, place the donuts on a tiered tray with other finger pastries. Offer small ramekins of extra jam or fruit compote so guests can add more fruitiness if desired.

Cultural Background

Filled fried dough appears in many culinary traditions. These donuts are a cousin to classic American jelly donuts and European filled fritters. The idea of combining a cream cheese filling with fruit reflects the American fondness for cheesecake flavors blended into familiar sweet formats, creating a hybrid that feels simultaneously nostalgic and modern.

Seasonal Adaptations

In summer use fresh macerated strawberries folded into the filling for brightness. In winter swap strawberry jam for spiced cranberry or orange marmalade and add a pinch of ground cinnamon to the filling. For spring celebrations add edible flower petals to the glaze for a pretty finish.

Meal Prep Tips

Prepare the filling up to two days ahead and store covered in the refrigerator. You can also make the dough the night before and let it rise slowly in the refrigerator; bring it to room temperature for 30 minutes before shaping and finishing. If prepping for a party, fry the donuts a few hours ahead and reheat briefly in the oven to refresh them just before serving.

These donuts encapsulate the joy of making something special from scratch. They bring people together, wake up a slow weekend, and make ordinary mornings feel celebratory. Try them and then make them your own with small tweaks to filling or glaze.