Blueberry Cheesecake Donuts

• whole milk↗150ml ml
• unsalted butter↗50g g
• strong white bread flour↗350g g

  plus extra for dusting

• golden caster sugar↗1 tbsp tbsp

  plus extra to coat the doughnuts

• instant dry yeast↗1 tbsp tbsp
• egg↗1
• vegetable oil↗

  for proving and deep‑frying

• blueberries↗200g g
• caster sugar↗3 tbsp tbsp
• full‑fat soft cheese↗180g g
• vanilla extract↗½ tsp tsp

Step-by-step instructions

1. 1

   Ideally, for the best flavor and texture, prepare the dough a day before frying. Heat the milk in a small saucepan over medium‑low heat until steam appears, then add the butter, remove from heat and set aside until the butter melts and the mixture is only warm to the touch.

2. 2

   Weigh the flour into a large bowl or mixer bowl. Add the sugar and gently rub it in with your fingers. Add the yeast on one side of the bowl and ½ tsp salt on the other. Beat the egg into the warm milk mixture, then pour it into the dry ingredients. Use your hands or a dough hook on a mixer to combine until the dough starts to come together. Dump the dough onto a work surface and knead for 8‑10 minutes until smooth and elastic, or knead in the mixer for about 5 minutes.

3. 3

   Transfer the dough to a lightly oiled bowl, cover and refrigerate overnight for best results. If short on time, let it rise for at least 2 hours, or until doubled in size.

4. 4

   For the filling, place the blueberries and 2 tbsp sugar in a saucepan, bring to a simmer over medium‑low heat and cook 5 minutes until syrupy. Remove from heat, let cool, then transfer to a pastry bag and chill until use. Mix the soft cheese with 1 tbsp sugar and vanilla just until combined – be careful not to over‑mix or the cheese will become runny. Transfer to a second pastry bag and chill alongside the first.

5. 5

   Divide the dough into 12 equal pieces, about 50 g each. Shape each into a tight, smooth ball and place on a flour‑dusted tray, leaving enough space between them. Cover loosely and let rise another 30 min to 1 hour, or until doubled in size (depends on room temperature and whether the dough was first refrigerated).

6. 6

   Pour oil into a deep fryer according to the manufacturer’s instructions, or into a heavy pot, ensuring it is no more than one‑third full. Heat to 180 °C or until a small bread cube sizzles and browns within a minute. Line a plate or tray with kitchen paper and prepare a shallow bowl or tray with golden caster sugar. Set both aside.

7. 7

   Using a slotted spoon, gently lower two‑three donuts at a time into the fryer or pot, being careful not to flatten them. Fry 2‑3 minutes per side until golden, then transfer to kitchen paper to drain excess oil for a minute. Toss in sugar to fully coat, then place on a plate to cool. Repeat with the remaining donuts, checking oil temperature occasionally and adjusting to avoid overheating.

8. 8

   When the donuts have cooled enough, pierce the centre of each with a skewer to create a hole for a pastry bag nozzle. First fill the donuts with the soft cheese, pushing it into the hole, then gently squeeze. Then fill with the blueberry mixture. Filled donuts will feel heavy and the fillings may ooze slightly on top. Best eaten the same day.