Doughnuts with Balsamic Blueberry and Cheesecake Filling: A Gourmet Twist on a Classic Treat
If you’re craving something indulgent and unique, these Doughnuts with Balsamic Blueberry and Cheesecake Filling are the ultimate treat. Combining fluffy, golden doughnuts with a tangy balsamic blueberry compote and a creamy cheesecake filling, this recipe offers a gourmet twist on the classic doughnut. Whether you’re making them for a special occasion or just because, these doughnuts are guaranteed to impress and satisfy.
Ingredients:
For the Doughnut Dough:
- 230g buttermilk, lukewarm (or whole milk)
- 2 Tbsp granulated sugar
- 2 tsp active dry yeast
- 400g all-purpose flour
- ½ tsp salt
- 1 large egg, room temperature, lightly beaten
- 50g Filippo Berio Extra Light Olive Oil
- Granulated sugar (for rolling)
For the Balsamic Blueberry Filling:
- 400g fresh or frozen blueberries
- 25g Filippo Berio Balsamic Vinegar
- ¼ tsp vanilla bean paste
- ½ tsp salt
- 80g granulated sugar
For the Cheesecake Filling:
- 450g full-fat cream cheese, room temperature
- 70g powdered sugar, sifted
- ½ tsp vanilla bean paste
- Pinch of salt
- 2 Tbsp heavy cream
Directions:
1. Prepare the Doughnut Dough:
- In the bowl of a stand mixer fitted with a dough hook, combine the lukewarm buttermilk, sugar, and yeast. Let the mixture sit for 5-10 minutes until foamy.
- Add the flour, salt, beaten egg, and olive oil. Mix on low speed until the dough forms. Continue mixing for 10-12 minutes until the dough becomes soft and smooth. When stretched, the dough should pass the “window pane” test.
- Shape the dough into a ball, place it in a bowl, and cover with plastic wrap. Refrigerate for at least 3 hours or overnight for the best results.
- After chilling, turn the dough onto a lightly floured surface. Weigh the dough and divide it into 10 equal portions. Roll each portion into a tight ball.
- Place each dough ball on a square of parchment paper on a baking sheet, ensuring they have space between them. Cover and let proof for 35-45 minutes until they are slightly puffed.
2. Fry the Doughnuts:
- Heat Filippo Berio Extra Light Olive Oil in a heavy-bottomed pot to 350°F (180°C). Prepare a wire rack over a parchment-lined baking sheet for cooling.
- Fry the doughnuts, two at a time, flipping every 30 seconds for 6-7 minutes until golden brown. Transfer to the cooling rack.
- While still warm, toss the doughnuts in granulated sugar and allow them to cool completely.
3. Make the Balsamic Blueberry Filling:
- In a small saucepan, combine the blueberries, Filippo Berio Balsamic Vinegar, vanilla bean paste, salt, and sugar.
- Cook over medium heat until the mixture boils, stirring often. Simmer for 5-6 minutes.
- Strain the mixture, reserving the fruit. Return the liquid to the saucepan and cook until slightly reduced, about 2-3 minutes. Stir the fruit back into the liquid and refrigerate until chilled.
4. Make the Cheesecake Filling:
- In a medium bowl, combine the cream cheese, powdered sugar, vanilla bean paste, salt, and heavy cream. Stir with a spatula until combined, then whisk until smooth. You can also use a stand mixer with a whisk attachment for ease.
5. Assemble the Doughnuts:
- Transfer both the balsamic blueberry and cheesecake fillings into separate piping bags fitted with medium round tips.
- Using the piping bags, insert the tips deep into each doughnut and pipe a small amount of balsamic blueberry filling.
- Follow with the cheesecake filling, filling each doughnut until they feel heavy. For a finishing touch, add a small dollop of cheesecake filling on top of each doughnut.
Recipe Tips:
- Proofing the Dough: The proofing time is crucial for fluffy, light doughnuts. Make sure the dough is in a warm, draft-free area to rise properly.
- Filling the Doughnuts: Use a sharp tip on your piping bag to insert the filling deep into the doughnut for even distribution.
- Homemade Balsamic Reduction: If you want to add extra flavor, you can drizzle homemade balsamic reduction over the top of the doughnuts before serving.
Serving Suggestions:
Serve these Doughnuts with Balsamic Blueberry and Cheesecake Filling fresh with a cup of coffee or tea. They make for an indulgent breakfast treat or a delightful dessert at brunch. For an extra fancy presentation, garnish with a sprinkle of powdered sugar or fresh berries on top.
Nutrition Information:
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 4 hours (including chilling and proofing)
- Calories: 450 kcal per doughnut
- Servings: 10 doughnuts
These Doughnuts with Balsamic Blueberry and Cheesecake Filling are a delicious fusion of fruity, tangy, and creamy flavors, creating a gourmet doughnut experience. The combination of the balsamic blueberry compote and the rich cheesecake filling, all inside a light, fluffy doughnut, is pure indulgence. Perfect for special occasions or an afternoon treat, these doughnuts are sure to be a crowd-pleaser!
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Doughnuts with Balsamic Blueberry and Cheesecake Filling
- Total Time: 4 hours (including chilling and proofing)
- Yield: 10 1x
Description
These doughnuts are a dreamy combination of fluffy, sugar-coated dough, tangy balsamic blueberry filling, and rich cheesecake cream. Each bite is an explosion of flavors, from the sweetness of the sugar to the tartness of the blueberries and the smooth creaminess of the cheesecake filling.
Ingredients
Doughnut Dough:
230g buttermilk, lukewarm (or whole milk)
2 Tbsp granulated sugar
2 tsp active dry yeast
400g all-purpose flour
½ tsp salt
1 large egg, room temperature, lightly beaten
50g Filippo Berio Extra Light Olive Oil
Granulated sugar (for rolling)
Balsamic Blueberry Filling:
400g fresh or frozen blueberries
25g Filippo Berio Balsamic Vinegar
¼ tsp vanilla bean paste
½ tsp salt
80g granulated sugar
Cheesecake Filling:
450g full-fat cream cheese, room temperature
70g powdered sugar, sifted
½ tsp vanilla bean paste
Pinch of salt
2 Tbsp heavy cream
Instructions
Doughnuts:
In the bowl of a stand mixer with a dough hook, combine the lukewarm buttermilk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
Add the flour, salt, egg, and olive oil. Mix on low speed until the dough forms. Continue mixing for 10-12 minutes until the dough is soft and smooth. When stretched, the dough should pass the “window pane” test.
Shape the dough into a ball and place it in a bowl covered with plastic wrap. Refrigerate for at least 3 hours or overnight.
After chilling, turn the dough onto a lightly floured surface. Weigh the dough and divide it into 10 equal portions. Roll each portion into a tight ball.
Place each dough ball on a parchment square and transfer them to a baking sheet, leaving space between them. Cover and let proof for 35-45 minutes, until slightly puffed.
Heat Filippo Berio Extra Light Olive Oil in a heavy-bottomed pot to 350°F (180°C). Place a wire rack over a parchment-lined baking sheet and set aside.
Fry the doughnuts, two at a time, flipping every 30 seconds, for 6-7 minutes until golden brown. Transfer to the cooling rack. Toss the doughnuts in sugar while still warm and let them cool completely.
Balsamic Blueberry Filling:
In a small saucepan, combine all ingredients. Cook over medium heat until the mixture boils, stirring often. Simmer for 5-6 minutes.
Strain the mixture, reserving the fruit. Return the liquid to the saucepan and cook until slightly reduced, about 2-3 minutes. Stir the fruit back into the liquid and refrigerate until chilled.
Cheesecake Filling:
In a medium bowl, combine cream cheese, powdered sugar, vanilla bean paste, salt, and heavy cream. Stir with a spatula, then whisk until smooth. Alternatively, use a stand mixer with a whisk attachment.
Assembly:
Transfer both the balsamic blueberry and cheesecake fillings into piping bags fitted with medium round tips.
Pipe a small amount of balsamic blueberry filling into each doughnut by inserting the tip deep into the doughnut.
Follow with the cheesecake filling, filling the doughnuts until they feel heavy. Top each doughnut with a small dollop of cheesecake filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450