Method

• 1.
  Combine yeast, 2 tsp caster sugar, milk and 1/3 cup (80ml) lukewarm water in a jug. Stand in a warm place for 10 minutes or until frothy.
• 2.
  Meanwhile, place flour and remaining 1/3 cup (75g) caster sugar in a stand mixer fitted with the dough hook. Add yeast mixture and egg yolks, and knead until combined. With the motor running, add butter, 1 piece at a time, kneading well after each addition. Knead for 10 minutes or until butter is completely incorporated and dough is smooth and elastic (or knead by hand). Transfer to a greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Divide dough into 14 even pieces, roll into tight balls and place on a greased tray. Cover and set aside for 20 minutes or until risen slightly.

• 3.
  Meanwhile, to make the cheesecake filling, in the cleaned stand mixer fitted with the whisk attachment, whisk cream cheese, sour cream, 1 tbs icing sugar and vanilla until smooth. Transfer to a piping bag fitted with a 1.5cm plain nozzle.
• 4.
  To make the strawberry filling, combine strawberries and remaining 2 tsp icing sugar in a bowl and transfer to another piping bag fitted with a 5mm plain nozzle. Half-fill a large saucepan or wok with oil and heat to 160°C (a cube of bread will turn golden in 3 minutes when oil is hot enough). Place extra caster sugar on a plate. In batches, fry doughnuts, turning halfway, for 8 minutes to cook through. Toss hot doughnuts in extra caster sugar, then drain on paper towel. Insert a knife into each doughnut to create a hole. Pipe in cheesecake filling, then strawberry filling. Scatter with ground dried strawberries, if using, to serve.