Description
Delight in these Strawberry Cheesecake Donut Holes, perfectly golden-fried dough balls coated with a luscious cream cheese glaze, topped with fresh strawberries and crunchy strawberry candy. This recipe combines classic fried donut holes with a rich cheesecake twist, making it a perfect treat for breakfast, brunch, or dessert.
Ingredients
Scale
Donut Batter
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Oil for frying (about 2 inches deep)
Cheesecake Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for consistency)
Toppings
- 1 cup fresh strawberries, halved
- 1/4 cup crushed strawberry candies or freeze-dried strawberries
- Powdered sugar for dusting
Instructions
- Prepare the Donut Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the egg and combine it with milk, melted butter, and vanilla extract. Gradually stir the wet ingredients into the dry ingredients until just mixed, creating a slightly sticky but not overly wet dough.
- Fry the Donut Holes: Heat about 2 inches of oil in a deep pan to 350°F (175°C). Using a small cookie scoop or spoon, carefully drop portions of dough into the hot oil. Fry the donut holes in batches, turning them occasionally, until they turn golden brown on all sides, roughly 2–3 minutes per side. Avoid overcrowding to maintain oil temperature. Use a slotted spoon to remove the donut holes and drain them on a paper towel-lined plate.
- Make the Cheesecake Glaze: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then mix well. Gradually add milk one tablespoon at a time, stirring until the glaze reaches a pourable consistency that coats the back of a spoon but drips smoothly.
- Glaze and Decorate: Dip each donut hole into the cheesecake glaze, letting the excess drip off. Place the glazed donut holes on a wire rack or parchment paper. While the glaze is still wet, top each donut hole with a fresh strawberry half and sprinkle with crushed strawberry candies or freeze-dried strawberries. Finish with a light dusting of powdered sugar for added sweetness and presentation.
Notes
- Ensure oil temperature remains steady at 350°F to achieve even frying and avoid greasy donut holes.
- Dough should be slightly sticky; add a little extra flour if too wet or a splash of milk if too dry.
- Adjust milk quantity in the glaze to achieve desired thickness.
- Store any leftover donut holes in an airtight container; reheat briefly to refresh crispiness.
- For a healthier option, consider using a light oil with a high smoke point for frying.
