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1. Prepare the yeast dough:
Dissolve the yeast in the lukewarm milk with a little sugar. Let rest for 1 minute.Combine flour, sugar, vanilla sugar, and salt in a bowl.Add the yeast mixture, softened butter, and egg, and knead everything into a smooth dough (approx. 5–10 minutes).Cover and let rise in a warm place for 60–90 minutes, until doubled in size.
2. Prepare the filling:
Puree the strawberries.
Mix the cream cheese with the sugar, vanilla extract, lemon juice, and strawberry puree until smooth.
Transfer to a piping bag fitted with a filling nozzle and refrigerate.
3. Shape the donuts and bake/fry:
Roll out the dough to about 1–2 cm thick.
Cut out circles using a cookie cutter (approx. 8 cm in diameter).
Either:
Deep fry: Fry in hot oil at 160–170°C until golden brown (approx. 1–2 minutes per side).
Bake: Bake at 180°C (top/bottom heat) for approx. 10–12 minutes. Brush with a little milk beforehand.
Drain on paper towels and cool.
4. Fill & decorate:
Lightly pierce the donuts with a wooden skewer and pipe in the filling.
Dust with powdered sugar or cover with icing.
Decorate as desired (e.g., with freeze-dried strawberries or cheesecake crumbles).
📝 Tips:
You can also spoon the filling into halved, baked donuts – like a sandwich.
For extra cheesecake flavor: Top with crushed shortbread cookies or graham cracker crumbles.
