Blueberry Cream Cheese Doughnuts
Servings: 7 doughnuts
Super fluffy melt-in-your-mouth doughnuts, or donuts, that come together in a bread machine! They’re filled with a delicious blueberry cream cheese filling!
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Ingredients
Doughnuts
- 2¼ cups / 286g bread flour
- 2½ tablespoons / 31g granulated sugar (plus extra to roll fried doughnuts in)
- ½ tablespoon fine sea salt
- ⅛ teaspoon ground nutmeg
- 2½ tablespoons / 35g unsalted butter
- 1 large egg
- ½ cup / 120ml milk (non-dairy milk works too)
- ½ tablespoon active dry yeast
- frying oil
Blueberry Cream Cheese Filling
- 1 cup / 150g frozen blueberries
- ⅓ cup / 80ml maple syrup
- 8oz / 227g cream cheese
Instructions
Doughnuts
- Place the bread flour, sugar, salt, nutmeg, butter, egg, milk, and yeast into the bread machine and set it on the dough setting.
- Take the dough out onto a floured surface and roll it out to about ½ in/1.3cm in thickness.
- Cut out 3in/8cm circles and place them on pieces of parchment paper. Cover with plastic wrap and let it rise until it doubles in size, about 30 minutes.
- Heat your oil to 356°F/180°C and fry each doughnut for about a minute on each side. Take them out onto a wire rack to drain any extra oil. Coat the doughnuts with granulated sugar after a couple minutes of cooling.
Blueberry Cream Cheese Filling
- In a small saucepan, heat the blueberries and maple syrup on medium heat. When the blueberries release their juices, turn the heat down to low and let it simmer for about 10-15 minutes. You're looking to reduce the water content so your filling isn't watery.
- Take the pan off the heat and set aside to cool. Once cooled, add it to a blender to purée until smooth. Beat the cream cheese in a bowl, add the blueberry mixture, and stir until combined.
To assemble
- Using a knife or chopstick, poke a hole into each doughnut.
- Put the blueberry cream cheese filling into a piping bag with a piping tip. Insert the piping tip into the holes and fill the doughnut with as much filling as you like.
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