Doughnuts with Balsamic Blueberry and Cheesecake Filling

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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