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Gingerbread Donuts with Eggnog Cheesecake Filling Recipe

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4.2 from 8 reviews

These Gingerbread Donuts with Eggnog Cheesecake Filling feature soft, fluffy interiors with perfectly golden, slightly chewy exteriors. Each donut is fried to caramelized perfection, rolled in a spiced sugar coating, and filled with a smooth, tangy eggnog cheesecake filling that complements the warm gingerbread spices. Ideal for a cozy holiday breakfast or dessert served warm alongside a hot coffee.

  • Author: Zara
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 12 donuts
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Ingredients

Gingerbread Donuts:

  • 3/4 cup (180ml) milk, warmed to ~110°F (~43°C)
  • 1/4 cup (55g) granulated sugar, divided
  • 2 1/2 tsp (9g) active dry yeast (or instant yeast)
  • 1/4 cup (60g) Greek yogurt or sour cream, room temperature
  • 1/4 cup (75g) molasses
  • 1/2 cup (113g) salted butter, melted and slightly cooled
  • 2 eggs, room temperature
  • 1 tsp (4g) vanilla bean paste or extract
  • 4 cups (480g) bread flour (or all-purpose flour)
  • 1 tsp (3g) salt
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Olive or avocado oil, for frying

Eggnog Cheesecake Filling:

  • 10 oz (310g) cream cheese, room temperature
  • 1 cup (120g) powdered sugar
  • 1/4 cup (60ml) eggnog (or heavy cream)
  • 1 tsp (4g) vanilla bean paste or extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Spiced Sugar Coating:

  • 1 1/2 cups (330g) granulated sugar
  • Optional: 1 tsp ground nutmeg

Instructions

  1. Activate the yeast: Pour the warmed milk into a small bowl or measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast over the top. Stir gently and let the mixture sit for 5-7 minutes until it becomes frothy and activated.
  2. Mix dry ingredients: In a large bowl, whisk together the bread flour, salt, cinnamon, ground ginger, nutmeg, and cloves, evenly blending the spices with the flour.
  3. Combine dough ingredients: Pour the activated yeast mixture into the bowl of a stand mixer or mixing bowl. Add the remaining granulated sugar (1/4 cup minus the 1 tbsp used for yeast activation), Greek yogurt or sour cream, molasses, melted and cooled butter, eggs, and vanilla. Then add the flour and spice mixture.
  4. Initial mixing and resting: Using the dough hook or a wooden spoon, mix on low speed for 1 minute until ingredients are barely combined. Let the dough rest for 5 minutes, allowing the flour to fully hydrate.
  5. Knead the dough: Mix on medium speed for 7-8 minutes until the dough becomes elastic, smooth, and starts pulling away from the sides of the bowl. If too sticky, add 1 tbsp more flour at a time, up to about 2 tbsp, to ease handling but keep the dough slightly sticky. For hand mixing, knead on a floured surface for 8-10 minutes by hand.
  6. Proof the dough: Transfer the dough to a lightly oiled bowl. Cover it and place in a warm environment to rise for 1 hour or until doubled in size.

Notes

  • Warming the milk to about 110°F is crucial to activate the yeast properly without killing it.
  • Ensure all ingredients like eggs and dairy are at room temperature for better dough consistency.
  • The dough should be slightly sticky but manageable; avoid adding too much flour to keep donuts soft.
  • You can substitute Greek yogurt with sour cream for slight variation in tanginess.
  • Use neutral oils like olive or avocado for frying to not overpower the spices.
  • The eggnog filling can be made ahead and chilled for convenience.
  • Donuts are best served warm for optimal texture and flavor.

Find it online: https://zaracooking.com/gingerbread-donuts-with-eggnog-cheesecake-filling-recipe/