I have a very soft spot for doughnuts. They were one of the very first confections I've ever tried, and although I cannot really remember the filling they had, whether chocolate or plum jam, I remember the granulated sugar topping. That crunch, combined with the softness of the doughnut dough, solidified my love permanently.
The doughnuts I now make are baked, not fried. I don't enjoy fried foods, and that includes desserts. Of course, an occasional fried mini doughnut or uštipak are absolutely fine, but it is not my go-to choice.
That is why I have plenty of experience when it comes to the dough itself. As always, please do not add a lot more flour. The dough can be sticky, but it is much better to let it rest a bit between kneading, than to add flour, because this type of confection relies on high dough hydration.
And also, please do not be tempted to fill them while they are still hot, because the cheesecake filling will melt into a puddle due to the heat.
Other than that, feel free to top them however you like and enjoy them still warm, preferably with coffee, of course.
Ingredients
For the vegan sweet dough
500 grams plain flour
25 grams granulated sugar
30 grams fresh yeast
150 millilitres warm water
120 grams vegan vanilla yoghurt
45 millilitres vegetable oil
10 grams salt
1 teaspoon vanilla bean paste
1 teaspoon apple cider vinegar
For the chocolate cheesecake filling
100 grams vegan cream cheese
50 millilitres maple syrup or vegan honey
1 teaspoon vanilla bean paste
20 grams unsweetened cocoa powder
80 grams extra dark chocolate (90%)
200 millilitres vegan double cream
Preparation
Start by making the sweet dough. Sift the flour into a large bowl, add in the salt, whisk well, and set it aside. Crumble the fresh yeast into a medium bowl, add in the sugar and the warm water, and set it aside for about 10 minutes so the yeast can activate.
Once ready, make a well in the centre of the flour, pour in the yeast, yoghurt, oil, and vinegar, and mix with a wooden spoon or a sturdy spatula until a very soft and sticky dough forms. It should not stick to your hands, though, but if it is, add another tablespoon of flour. Place the dough into a large clean bowl, cover it with a kitchen towel and let it rise at room temperature for about an hour, or until doubled.
Next, make the cheesecake filling. Melt the dark chocolate over low heat or in the microwave and set it aside to cool. Place the vegan cream cheese into a medium bowl, add in the maple syrup or vegan honey, cocoa powder, and vanilla, and gently mix with a spatula until combined. When the chocolate is ready, add it to the cream cheese in tiny increments, and mix and fold gently until combined. Take a large bowl, pour in the vegan cream, and whip it until medium peaks form. Add in the chocolate and cream cheese, and fold until blended. Keep the filling refrigerated.
Once the dough is ready, transfer it to a floured surface and knead it briefly. If it is still sticky, flour the surface well. Divide the dough into 16 equal pieces by weight and shape each of them into a ball. Arrange them on a large baking sheet lined with baking parchment, and let them rest and rise, covered with a kitchen towel, for about 30 minutes more, while the oven is preheating to 200°C.
Just before baking, generously mist them with cold water and bake, in a preheated oven, at 200°C, for about 10-12 minutes. Make sure they don’t overbake, as they could be chewy if they do.
Remove them from the oven, and immediately take them off the baking sheet, so they cool down quicker. While they are cooling, remove the chilled filling from the refrigerator, place it into a piping bag, and as soon as the doughnuts are cool enough to be comfortably filled, generously fill them with the cheesecake batter, abundantly dust with unsweetened cocoa powder, and serve immediately. Yields 16 medium doughnuts.
