White Chocolate Cheesecake and Peanut Butter Doughnuts

Raised doughnuts with a white chocolate and cream cheese filling, vanilla glaze, peanut butter cookie crumbs and a white chocolate drizzle


For the dough (Paul Hollywood recipe)

500gstrong white flour

50g caster sugar

40g unsalted butter

2 free-range eggs

2 x 7g sachets instant yeast

1 tsp salt

150ml warm milk

130ml water



250g cream cheese

3 tbsp sour cream

200g white chocolate

100g cream

1 tsp vanilla


Vanilla glaze:

1/2 cup icing sugar

2 tbsp cream or more as needed

1 tsp vanilla bean paste


1 quantity Peanut butter cookies



For the dough, place all ingredients into a large bowl holding back a quarter of the water.

Stir with your hands until a dough is formed.

Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook).

Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.

Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.

Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.

Divide the dough into 20 equal portions and shape each portion into a ball.

Place all balls onto a floured baking tray and allow to rise for an hour.

Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.

Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and roll in some icing sugar to coat. 

When completely cool, using a small, sharp, knife, make a cut into the side of the doughnut, reaching to the center.

 For the filling, melt together cream and chocolate over a double boiler until melted. Remove from the heat and chill in the fridge for about 20 minutes. Meanwhile, beat together the cream cheese and sour cream until no lumps remain. Once the white chocolate mix has chilled, add too the cream cheese and sour cream mixture and beat until combines. Add the icing sugar and continue to beat until light and fluffy. Place in a piping bag fitted with a filling nozzle. Insert the nozzle into the slice in the doughnut you cut with the knife, and pipe the filling into the doughnut.

 For the glaze, whisk together all the ingredients until smooth, and add more cream if needed. Dip the top of each doughnut in the glaze and sprinkle over the peanut butter cookie crumbs. Drizzle over some more white chocolate and sprinkle with some chopped nuts or white chocolate shavings.