Blueberry Cream Cheese Doughnuts

Dry January is over, and what better way to celebrate than a delightfully doughy blueberry cream cheese doughnuts from My Name is Yeh? Easy to make and even easier to enjoy, these doughnuts are the perfect treat after a day’s work. Or why not start your Saturday right and make them as a delicious breakfast? A spin on the classic jam option, these doughnuts are filled with a cream cheese and blueberry jam combo, giving them a delicately indulgent, fruity centre.


2 1/4 teaspoons (1 packet) active dry yeast
3/4 cup warm water
1/4 cup + 1 teaspoon sugar
1 teaspoon salt
3 1/4 cups all-purpose flour, plus more for dusting
2 eggs
1/3 cup flavorless oil

8 ounces cream cheese
1/4 cup blueberry jam
icing sugar


In a medium bowl, combine the yeast, warm water, and 1 teaspoon sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.

Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the salt, flour, and remaining sugar. In a separate medium bowl, whisk together the eggs and oil.

Add the yeast to the dry mixture immediately followed by the egg mixture and stir to combine. Knead on a floured surface or with a dough hook for 7-10 minutes. Add more flour if necessary (but try not too add too much), until you have a smooth and slightly sticky dough.

Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size.

Fill a large heavy pot fitted with a thermometer with 2” of oil and heat over medium high heat to 360º f.

On a lightly floured surface, roll out the dough to 1/2” thickness. use a biscuit cutter to cut out 3” circles, re-rolling scraps until the dough is used up. cover the circles with plastic wrap and let rise for 30 more minutes. fry in batches for 1-1 1/2 minutes on both sides and use a slotted spoon to transfer them to a wire rack.

To make the filling, mix together the cream cheese and blueberry jam. when the donuts are cool enough to handle, use a skinny knife to poke a hole in the sides and rotate it to create space for the filling. use a piping bag to pipe the filling into the donuts, dust with powdered sugar, and serve.