Deep, Deep Donuts by Megan Wade

Tamara’s Blueberry Cheesecake donut recipe

Makes 10 Donuts

Description

Fried until golden brown, then filled with whipped vanilla bean cheesecake filling and a balsamic blueberry compote before being coated in sugar. Like Wes, you won’t stop at just one!

Ingredients:

Dough

230g buttermilk, lukewarm

2 Tbsp granulated sugar

2 tsp active, dry yeast

400g all-purpose flour

1/2 tsp salt

1 large egg - room temperature, lightly beaten

50g Extra Light Olive Oil

Granulated Sugar for rolling

Compote

400g fresh or frozen blueberries

25g Balsamic Vinegar

1/4 tsp vanilla bean paste

1/2 tsp salt

80g granulated sugar

Cheesecake Filling

450g full fat cream cheese - room temperature

70g powdered sugar, sifted

1/2 tsp vanilla bean paste

pinch of salt

2 Tbsp heavy cream

Instructions

DONUTS

Fit a stand mixer with the dough hook, then combine the lukewarm buttermilk, sugar, and yeast in the bowl and leave to stand until foamy (about 5-10 minutes)

Add the flour, salt, egg and oil, then mix on low speed until the dough comes together.

Continue mixing until the dough is soft and smooth (approx 10 minutes).

Shape the dough into a ball and place into a separate bowl. Cover with plastic wrap and place in the fridge for a minimum of 3 hours or overnight.

Turn the dough out onto very lightly floured surface and divide into 10 equal portions. Roll each portion into a tight ball then place on a baking sheet, leaving adequate space between so they can expand.

Cover and leave the dough to proof for a further 40 minutes, or until a small indentation springs back when you poke them lightly with your finger.

Heat oil to 350°f / 180°c in a large pot or deep fryer and prepare a wire rack over a baking sheet lined with parchment paper for draining. Place the sugar in a shallow bowl.

Once the oil has come to temperature, gently lower the donuts, a couple at a time, into the hot oil. Flip every 30 seconds, cooking for about 6-7 minutes or until golden brown. Remove from the oil and place on a cooling rack.

While still hot, toss in the sugar. Repeat the process until all ten donuts are cooked and sugared. Then leave to cool.

BLUEBERRY COMPOTE

Place all ingredients in a small saucepan. Cook over medium heat, stirring until the mixture comes to a boil. Cook for a further 5-6 minutes, then strain the mixture, setting the fruit aside, and returning the liquid to the pan.

Cook the liquid, stirring constantly until reduced and thickened. Then return the fruit to the pan and mix well to combine. Transfer to a container, cover, and set in fridge to chill completely.

CHEESECAKE FILLING

Using your stand mixer with the whisk attachment, place all ingredients in a bowl. Stir to incorporate using a rubber spatula, then switch to whisk and whip until well incorporated. Set aside.

ASSEMBLY

With a chopstick or the end of a wooden spoon, pierce each cooled donut and use your finger to widen the valley inside.

Taking the compote from the fridge, scoop it together with the cheesecake filling into a piping bag fitted with a medium nozzle.

Pipe a small amount of the mixture into each donut, ensure to insert the tip right into the whole before squeezing and drawing it out. It should start to feel heavy once full.

Repeat with each donut until complete. Eat them all right away (or store in a sealed container in the fridge)