Doughnuts with Balsamic Blueberry and Cheesecake Filling


Doughnut Dough

  • 230g buttermilk, lukewarm (alternatively you can use whole milk)
  • 2 Tbsp granulated sugar
  • 2 tsp active, dry yeast
  • 400g all-purpose flour
  • ½ tsp salt
  • 1 large egg, at room temperature, lightly beaten
  • 50g Filippo Berio Extra Light Olive Oil
  • Granulated Sugar for rolling

Balsamic Blueberry Filling

  • 400g fresh or frozen blueberries
  • 25g Filippo Berio Balsamic Vinegar
  • ¼ tsp vanilla bean paste
  • ½ tsp salt
  • 80g granulated sugar

Cheesecake Filling

  • 450g full fat cream cheese, at room temperature
  • 70g powdered sugar, sifted
  • ½ tsp vanilla bean paste
  • pinch of salt
  • 2 Tbsp heavy cream

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California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.