Raspberry Cheesecake Stuffed Bonuts
Makes 30
Vegetable oil
2 cups flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
3 tablespoons shortening
3 tablespoons cold butter, cut into pieces
¾ cup cold buttermilk
Glaze:
½ cup warm milk
2 teaspoons vanilla extract
4½ cups sifted powdered sugar
Raspberries
Purchased hot fudge sauce
Raspberry Sauce
Raspberry Cheesecake Filling
In large cast iron skillet, heat 2” oil to 350º.
Combine glaze ingredients in bowl.
Combine flour, baking powder, baking soda, salt, and sugar in large bowl. Toss with a fork. Add shortening and butter. Toss until size of small peas. Stir in buttermilk, a little at a time, until dough comes together. Dump onto a floured surface.
Pat to ½” thick. Cut into 1½” pieces. Roll into balls. Fry in small batches 4-5 minutes, rotating with a fork to cook evenly. Transfer with a strainer to a cooling rack.
Poke a ½” hole in each with a skewer. Roll in glaze.
Place bag tip of cheesecake filling into each hole. Squeeze 2 seconds to fill.
Serve with raspberries and sauces.
Raspberry Cheesecake Filling
4 ounces cream cheese, softened
4 tablespoons butter, softened
2½ cups powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1/8 teaspoon salt
1 tablespoon whipping cream
3 Tablespoons Raspberry Sauce
Beat butter and cream cheese with an electric mixer until fluffy. Add next 5 ingredients. Beat 3 minutes.
Place in zip top bag, reserving 1/3 cup of filling. Snip off a small corner.
Place remaining filling in a bowl. Swirl in Raspberry Sauce.
Raspberry Sauce
½ cup raspberry preserves
2 tablespoons Chambord
1 teaspoon almond extract
½ teaspoon vanilla extract
¼ teaspoon lemon juice
In a small bowl, whisk ingredients together until smooth. Swirl 3 tablespoons into serving portion of Cheesecake
Filling.
@scrumptious_judyb
