Description
Homemade doughnuts with balsamic blueberry and cheesecake filling bring Italian-inspired elegance to classic pastry. Rich cream cheese and tangy blueberry compote nestled inside golden-fried dough create an irresistible dessert you cannot resist.
Ingredients
Scale
Main Ingredients:
- 400g all-purpose flour
- 230g buttermilk (or whole milk)
- 450g full-fat cream cheese
- 400g fresh or frozen blueberries
Sweeteners and Sugars:
- 80g granulated sugar
- 70g powdered sugar, sifted
- 2 tablespoons granulated sugar (for rolling)
Flavor Enhancers and Additional Ingredients:
- 2 teaspoons active dry yeast
- 50g Filippo Berio Extra Light Olive Oil
- 1 large egg
- 25g Filippo Berio Balsamic Vinegar
- 2 tablespoons heavy cream
- ½ teaspoon salt
- ¼ teaspoon vanilla bean paste
- ½ teaspoon vanilla bean paste
- ½ teaspoon salt
- 1 pinch of salt
Instructions
- Activate the yeast by mixing it with buttermilk and sugar in a stand mixer bowl, allowing the mixture to become frothy and bubbly for 5-10 minutes.
- Incorporate flour, salt, egg, and olive oil into the yeast mixture, kneading the dough on low speed until a cohesive mass forms, then continue mixing to develop gluten and achieve a silky, elastic texture.
- Form the dough into a smooth sphere and shelter it in a covered bowl, allowing it to rest and develop flavor in the refrigerator for a minimum of 3 hours or overnight.
- Gently transfer the chilled dough to a lightly dusted work surface, portioning it into 10 uniform pieces and rolling each into a tight, smooth ball.
- Position each dough ball on individual parchment squares, spacing them adequately on a baking sheet, and drape with a clean cloth to allow gentle proofing for 35-45 minutes until slightly expanded.
- Prepare a deep pot with extra light olive oil, heating to precisely 350°F, and set up a wire rack over a parchment-lined baking sheet for draining.
- Carefully lower doughnuts into the hot oil, frying two at a time and rotating every half minute to ensure even golden-brown coloration, approximately 6-7 minutes total.
- Immediately coat warm doughnuts in granulated sugar, then allow complete cooling on the wire rack.
- Craft the balsamic blueberry compote by simmering blueberries with balsamic reduction, cooking until thickened and glossy, then strain and chill the mixture.
- Whip the cheesecake filling by blending cream cheese, powdered sugar, vanilla bean paste, salt, and heavy cream until luxuriously smooth and creamy.
- Load both fillings into piping bags with medium round tips, strategically injecting the balsamic blueberry mixture deep into each doughnut.
- Follow the blueberry injection by piping the cheesecake filling until the doughnuts feel substantial, finishing with a delicate dollop on top.
Notes
- Prepare the dough a day ahead to allow for proper chilling and development of deep, rich flavors.
- Use a reliable thermometer when frying to maintain the precise 350°F oil temperature for perfectly golden, crispy doughnuts.
- The “window pane” test ensures gluten development, creating a tender and stretchy dough texture that’s crucial for light, airy doughnuts.
- Strain the balsamic blueberry mixture to achieve a smooth, concentrated filling that won’t make the doughnuts soggy.
- Pipe fillings carefully and slowly, feeling the weight of the doughnut to prevent overfilling and potential bursting.
- Cool doughnuts completely before filling to prevent soggy or collapsed pastry and maintain structural integrity.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 372
- Sugar: 30g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg