Make the Dough

• Activate the yeast (if using active dry) in warm milk with a pinch of sugar.

• In a mixing bowl, combine flour, sugar, and salt. In another bowl, whisk together the egg, softened butter, and vanilla.

• Add the yeast mixture and the egg-butter mixture to the dry ingredients and knead until you get a smooth, elastic dough.

• Cover and let the dough rise in a warm place until it doubles in size.

Shape the Donuts

• Once risen, roll the dough out on a lightly floured surface to about 1 cm (or your preferred thickness).

• Use a donut cutter (or two round cutters) to cut out donuts and holes.

• Place the cut donuts on a baking sheet (or tray) and let them rest / rise again for ~20 minutes (for a second proof).

Bake or Fry

• To Bake: Preheat the oven to ~180 °C (350 °F). Bake donuts for ~10–12 minutes or until golden and cooked through.

• To Fry (optional): Heat oil in a deep pot to ~180 °C and fry each donut for about 1 minute per side, until golden. Drain on paper towels.

Prepare the Cheesecake Filling

• In a bowl, beat together the softened cream cheese and peanut butter until smooth.

• Gradually add powdered sugar and vanilla, mixing until creamy and well combined.

• If the filling is too thick, thin it slightly with a little milk or cream to reach a pipe-able consistency.

Fill the Donuts

• Using a piping bag fitted with a small round tip (or even a zip-lock bag with a corner snipped), fill each cooled donut with the cheesecake-peanut butter mixture. You can insert the tip into the side or the bottom of the donut.

Glaze / Decorate (Optional)

• Make a simple glaze: mix powdered sugar, a little milk, and vanilla until smooth.

• Dip the top of each filled donut in the glaze, letting excess drip off.

• While the glaze is wet, sprinkle on chopped peanuts or drizzle more melted peanut butter.

Serve

• Let the donuts set for a few minutes so the filling and glaze stabilize.

• Serve fresh (they’re best enjoyed on the day made).