From a Pot: Heart Shaped Raspberry Cheesecake Donuts

Dought

• Flour: 700 g

• Egg yolk: 2

• Egg white: 1

• Dry yeast: 10 g

• Sugar: 50 g

• Warm milk: 270 ml

• Warm water: 50 ml

• Butter: 100 g

• Lemon peel: 1 tsp

• Rum: 1 tbsp

• Salt: 0.5 tsp

• Oil: 1 l

Raspberry Cheesecake Filling

• Raspberry: 50 g

• Lemon juice: 10 ml

• Philadelphia: 450 g

• Powdered sugar: 150 g

• Lemon zest: 1 tsp

• Salt: 0.3 tsp

Raspberry Sugar Sprinkles

• White sugar: 60 g

• Dehydrated raspberries: 1 tbsp

1. In a bowl, combine warm water, dry yeast, and 25g of sugar. Set aside for about 10 minutes to activate the yeast.
2. In a small bowl, crack one large egg and separate two large egg yolks from their whites. You should have approximately 100g of egg total.
3. In another bowl, combine warm milk and the butter (cut into pieces). The warmth of the milk should melt the butter slightly.
4. In a large bowl (or the bowl of a stand mixer), combine the flour, salt, lemon zest, rum, the remaining 25g of sugar, the milk and butter mixture, the eggs, and the activated yeast.
5. Using a stand mixer fitted with a dough hook, knead the dough on medium speed for about 10 minutes. The dough is ready when it starts pulling away from the sides of the bowl and is soft to the touch. If the dough seems too runny, add a little more flour, if it is too dry, add a splash of milk. Measurements can vary slightly depending on factors like egg size. If you don’t have a stand mixer, you can knead the dough by hand for 10 to 15 minutes.
6. Transfer the dough to a large, lightly greased bowl. Cover with a tea towel and let it rise at room temperature for about 1 hour, or until doubled in size.
7. Once the dough has risen, gently punch it down to deflate it. Transfer it to a clean, floured surface and roll it out to a thickness of 1.5 to 2 cm.
8. Cut out heart shapes using a large cookie cutter, then transfer them to a baking sheet lined with parchment paper.
9. Let the dough rise for another 20 to 30 minutes. Be careful not to overproof them, as this can cause the donuts to become hollow inside.
10. While the dough rises, heat about 1 liter of oil in a heavy bottomed pan until it reaches 170°C (340°F).
11. Fry about 3 to 4 donuts at a time for 1 to 2 minutes per side, or until golden brown. Once finished, place them on a plate lined with paper towels to drain.

1. In a saucepan, combine the fresh or frozen raspberries and lemon juice. Heat over medium heat, stirring with a wooden spoon for about 5 minutes or until the berries have softened.
2. Blend the mixture until smooth. For a perfectly silky texture, strain the purée through a fine mesh sieve into a small bowl to remove the seeds (If the seeds don't bother you, feel free to skip this step).
3. In a separate bowl, whisk together the powdered sugar and cream cheese. Add the lemon zest and raspberry purée, then mix until well combined.

1. Place the dehydrated raspberries into a Ziploc bag and crush them with a rolling pin until you have small pieces.
2. In a large bowl, combine the white sugar and the crushed raspberries. Mix well until the sugar is evenly coated and turns a vibrant pink.

1. Use a piping bag to fill the donuts with the cream cheese frosting. Once filled, roll them in the raspberry sugar sprinkles until evenly coated.