Ingredients

1 cup (227g) whole milk, warmed to around 105ºF (41ºC)

2 1/4 teaspoons (7g) active dry yeast

1/4 cup + 1 teaspoon (50g + 4g) granulated white sugar, divided

4 tablespoons (56g) unsalted butter, melted

2 large eggs + 1 yolk, room temperature

1 teaspoon vanilla extract

1 tablespoon rum (optional)

2 cups (240g) bread flour

2 cups (240g) all-purpose flour

2 tablespoons dry milk powder (optional, but recommended)

1 teaspoon salt

1/2 teaspoon nutmeg

8 oz (227g) full-fat cream cheese block, room temperature

1 cup (113g) powdered sugar

1/4 cup (56g) heavy cream, cold

1 1/2 teaspoons cinnamon

3/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon clove

1 teaspoon vanilla paste or extract

1 cup (200g) granulated white sugar

1 tablespoon cinnamon

Neutral frying oil such as canola, vegetable, or avocado oil, or vegetable shortening like Cisco

Instructions

Step 1: In a small bowl, combine warmed milk (105ºF/41ºC), 1 teaspoon sugar, and active dry yeast. Let it bloom for 8 to 10 minutes until frothy.

Step 2: In the bowl of a stand mixer, add the yeast mixture, 1/4 cup sugar, melted butter, eggs, yolk, vanilla, rum, bread flour, all-purpose flour, dry milk powder, salt, and nutmeg. Stir with a wooden spoon until a rough, shaggy dough forms.

Step 3: Attach the dough hook and knead on medium speed for 20 minutes until elastic and smooth. If the dough feels wet, add up to 2 tablespoons of flour. Perform the windowpane test to ensure readiness.

Step 4: Lightly oil your hands and shape the dough into a ball. Oil the mixing bowl and place the dough inside. Cover with plastic wrap and refrigerate overnight.

Step 5: The next day, remove the dough and gently punch it down to release gas bubbles.

Step 6: On a floured surface, roll the dough to about 1/2 inch (1.27 cm) thickness. Use a 3-inch (7.6 cm) gingerbread cookie cutter to cut out donuts. Re-roll scraps to cut additional donuts as needed.

Step 7: Place donuts on 4×4 inch (10×10 cm) parchment squares on baking trays, spacing them about 2 inches apart.

Step 8: Cover loosely with plastic wrap and proof for 45 minutes to 1 hour until doubled in size. Press gently to check: if the indentation holds, they’re ready.

Step 9: Prepare the cheesecake filling by whisking cream cheese, powdered sugar, cold heavy cream, cinnamon, ginger, nutmeg, clove, and vanilla until light and fluffy (2–3 minutes). Transfer to a piping bag and set aside.

Step 10: Mix granulated sugar and cinnamon in a shallow bowl for coating, then set aside.

Step 11: Heat oil or shortening in a pot to 360ºF–375ºF (183ºC–190ºC). Fry 2 to 3 donuts at a time for 1 minute 30 seconds per side, avoiding overcrowding.

Step 12: Drain donuts on a paper towel-lined rack for a minute, then roll in the cinnamon sugar mixture.

Step 13: Use a chopstick or small knife to create a small hole in the center and fill with the cheesecake filling. Serve immediately and enjoy!

Tips & Variations

Using dry milk powder in the dough enhances flavor and texture but is optional.

For a boozy twist, add rum to the dough; omit if serving to kids.

A candy or piping tip with a star shape creates a beautiful filling pattern.

Try substituting a mix of whole wheat and all-purpose flour for a heartier donut.

If you don’t have a thermometer, test oil temperature by dropping a small piece of dough—if it sizzles and rises quickly, the oil is ready.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, keep them in the refrigerator for up to 5 days, though texture may soften. Reheat donuts gently in a warm oven (about 300ºF/150ºC) for 5–7 minutes to restore warmth and crispness. Fill with cheesecake just before serving to keep the centers creamy.

FAQs

Can I make these donuts without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 15–20 minutes until it becomes elastic and smooth. It will require more effort but works well.

What is the windowpane test?

The windowpane test checks gluten development. Stretch a small piece of dough gently; if it stretches thin without tearing and light passes through, the dough is properly kneaded and ready.