Blueberry Cheesecake Secret Recipes
Blueberry cheesecake-filled donuts are everywhere in coffee shops. Who doesn’t want a pastry like this now and then?
But unfortunately, biting into a drive-through donut to start your morning will frequently derail you from your healthy diet. Blueberry Cheesecakes are high in sugar and calories, leaving you sluggish and bloated for the rest of the day.
Wouldn’t it be great to eat a healthy cake donut without having to worry about ruining your diet?
We have some exciting news! We make it a priority at Machino Donuts to develop ready-to-eat foods and drinks that allow you to continue eating all of your favourite foods, including Blueberry Cheesecake Filled Donuts!
Why should you try Blueberry Cheesecake Donuts?
Yes, you read it right! We have a decadent donut recipe for anyone looking to satisfy their sweet tooth healthily. These glazed treats are nothing short of delicious, thanks to a few simple ingredient swaps, including the use of whole wheat pastry flour. They taste like you’re escaping on your strict diet, but they’re entirely approved!
What distinguishes these blueberry cheesecake-filled donuts? Of course, there’s the homemade blueberry glaze, which combines real blueberries and cream cheese to make a nutritious and creamy topping.
Combined with the fresh blueberries and whole wheat pastry flour results in a delicious donut batch high in fiber, vitamin-packed that is suitable for the perfect sweet treat breakfast.
Blueberry Cheesecake Filled Donuts Recipes
Blueberry cheesecake filling:
- 1 cup / 150g frozen blueberries
- 8oz / 227g cream cheese
- ⅓ cup / 80ml maple syrup
Blueberry cheesecake donut:
- Frying oil
- One large egg
- 2¼ cups / 286g bread flour
- 2½ tablespoons / 31g granulated sugar
- ½ tablespoon fine sea salt
- ⅛ teaspoon ground nutmeg
- 2½ tablespoons / 35g unsalted butter
- ½ cup / 120ml milk (non-dairy milk works too)
- ½ tablespoon active dry yeast
How to bake Blueberry cheesecake-filled donuts?
For blueberry cheesecake donuts:
- Set the bread machine to the dough setting and add the bread flour, sugar, salt, nutmeg, butter, egg, milk, and yeast.
- Roll the dough out onto a floured surface with a thickness of about 12 in/1.3cm.
- Cut out 3in/8cm circles and arrange them on parchment paper. Cover with plastic wrap and set aside for 30 minutes to double in size.
- Heat the oil to 356°F/180°C and fry each doughnut for 1 minute on each side. Place them on a wire rack to drain any excess oil. After a few minutes of cooling, sprinkle the doughnuts with granulated sugar.
For the filling:
- Warm the blueberries and maple syrup in a small saucepan over medium heat. To low the heat, turn it down to low and let the blueberries release their juices for about 10-15 minutes. You want to reduce the water content of your filling so that it isn’t watery.
- Remove the pan from the heat and set it aside to cool. After it has cooled, transfer it to a blender and puree until smooth. In a mixing bowl, combine the cream cheese and blueberry mixture, stirring until combined.
For assembling the blueberry cheesecake filled donuts
- Make a hole in each doughnut with a knife or chopstick.
- Fill a piping bag with a piping tip with the blueberry cream cheese filling. Fill the donut with as much filling as you like by inserting the piping tip into the holes.
Read also: Blueberry cheesecake doughnuts.
Try our Best-Selling Blueberry Cheesecake Filled Donuts
The best-selling Blueberry cheesecake-filled donuts are now ordered on an online basis at Machino Donuts. Our donut dough is made from plant-based ingredients, and we fry them in 100 percent vegetable oil. We were surprised that we could easily substitute plant-based ingredients for donuts.
Of course, it’s not just a substitute; you can also get delicious fluffy and light chew donuts from the store. Please speak to us through email at firstname.lastname@example.org or click here to order yours!
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