Strawberry Cheesecake Stuffed Doughnuts with Philadelphia®

Place 100 g of warm water into a mixer fitted with a dough hook. Add the flour, caster sugar, yeast, eggs and salt into the bowl and mix on a medium speed for 8 minutes.

Slowly add the butter 1 teaspoon at a time on a slow speed. Once fully incorporated, mix on high for 5 minutes. You should be left with a very elastic, glossy dough.

Cover the bowl with clingfilm and prove for 1 hour (or until doubled in size). Knock back the dough and re-cover. Place in the fridge overnight.

Make the strawberry compote by cooking the strawberries down with the caster sugar until it becomes sticky. Blitz until smooth and allow to cool.

Make the cheesecake filling by whisking the Philadelphia Original cheese with icing sugar and vanilla seeds. Gently fold in the strawberry compote so it creates thick veins in the mix. Cover and chill overnight.

Leave your spent vanilla pods in an airtight container with 200 g caster sugar overnight. Remove the pods before you toss the cooked doughnuts.

Cut the dough into 20 pieces weighing 50 g each. Roll each into a tight ball. Place on a lined tray covered in flour - leaving lots of room between them so they don’t stick together as they prove. Cover with cling film and prove for another 4 hours. They should be puffy and double the size.

Carefully remove from the tray so you don’t deflate any air and fry in oil (at 180 degrees) for a couple of minutes each side. Push them down into the oil so they colour evenly. They should be golden brown. Drain on kitchen paper.

Allow to cool before rolling the doughnuts in vanilla sugar before piping a generous portion (20 -50 g) of the cheesecake filling into each. Finish with strawberry powder.