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Gingerbread Donuts with Eggnog Cheesecake Filling

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4.1 from 44 reviews

These Gingerbread Donuts with Eggnog Cheesecake Filling are soft, fluffy, and pillowy on the inside with a perfectly golden, slightly chewy exterior. Each donut is fried to crisp, caramelized perfection, rolled in a spiced sugar coating, and filled with a smooth, tangy, and beautifully spiced eggnog cheesecake filling that pairs flawlessly with the warm gingerbread flavor. Ideal as a cozy holiday breakfast or dessert when served warm alongside a cup of coffee.

Ingredients

Scale

Gingerbread Donuts:

  • 3/4 cup (180ml) milk, warmed to ~110°F
  • 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 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:

  • 10oz (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 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 warm milk into a small bowl, add 1 tbsp (13g) sugar, sprinkle yeast on top, stir gently, and let sit 5-7 minutes until frothy.
  2. Prepare the dough: In a large bowl, whisk together flour, salt, cinnamon, ginger, nutmeg, and cloves. In a stand mixer bowl, combine the activated yeast mixture, remaining sugar, Greek yogurt or sour cream, molasses, melted butter, eggs, vanilla, and the flour-spice mixture.
  3. Mix the dough: Mix on low speed 1 minute until barely combined, rest 5 minutes, then mix on medium speed 7-8 minutes until elastic and smooth, pulling away from bowl sides. Add flour 1 tbsp at a time if too sticky, keeping dough slightly sticky. For hand kneading, knead 8-10 minutes on floured surface.
  4. First rise: Transfer dough to lightly oiled bowl, cover, and let rise in warm place for 1 hour until doubled in size.
  5. Shape the donuts: Cut 18 parchment paper squares. Punch down risen dough, roll out to 1/2 inch thickness on floured surface, cut 16-18 donuts with 3” cutter. Place donuts on parchment squares and loosely cover. Proof 30-45 minutes until puffy.
  6. Prepare filling and coating: Beat cream cheese, powdered sugar, eggnog, vanilla, cinnamon, ginger, nutmeg, and cloves with handheld mixer until fluffy (2-3 minutes). Transfer to piping bag and chill. Mix granulated sugar and optional nutmeg in bowl for coating.
  7. Heat oil: Fill heavy pot or Dutch oven with 2 inches of oil, heat to 350-365°F over medium-high heat. Line wire rack with paper towels for draining.
  8. Fry donuts: Carefully lower 2-3 donuts on parchment into hot oil. After 10-15 seconds, remove parchment carefully. Fry donuts 1-2 minutes per side until golden brown. Remove with slotted spoon, drain on paper towel-lined rack. Repeat with remaining donuts.
  9. Coat donuts: While warm, dip donuts generously in spiced sugar coating on both sides. Place on cooling rack and cool until just lightly warm.
  10. Fill donuts: Use a spoon or chopstick to make hole in center of each donut. Insert piping bag nozzle with eggnog cheesecake filling and fill until donut puffs and a small dollop is visible on top.
  11. Serve: Enjoy the filled gingerbread donuts warm, perfect with a hot cup of coffee for a cozy holiday treat.

Notes

  • Weigh ingredients for best accuracy; spoon and level flour if using cups to avoid over-measuring.
  • If yeast doesn’t activate, check expiration and ensure milk temperature is 110°F.
  • Use parchment paper squares to make transferring donuts into hot oil easier and safer.
  • Maintain oil temperature between 350°F and 365°F for best frying results and crisp donuts.
  • Donuts can be kept covered at room temperature for a few hours but are best fresh and warm.

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