Prepare the Dough:

In a large bowl, combine flour, sugar, yeast, and salt.

Add warm milk, melted butter, and eggs. Mix until a soft dough forms.

Knead the dough on a floured surface for 8–10 minutes or until smooth and elastic, or use a stand mixer with a dough hook for 5–6 minutes.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.

Make the Cheesecake Filling:

In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.

Slowly add heavy whipping cream, beating until light and fluffy. Transfer the filling to a piping bag and refrigerate until needed.

Prepare the Strawberry Compote:

In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens into a compote (about 5–7 minutes). Let it cool completely.

Shape the Donuts:

Punch down the risen dough and roll it out to 1/2-inch thickness.

Use a round cutter to cut out donut shapes. Place the cutouts on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.

Fry the Donuts:

Heat oil in a deep fryer or large pot to 350°F (175°C).

Fry donuts in batches, 1–2 minutes per side, until golden brown. Drain on paper towels.

Assemble the Donuts:

Roll the warm donuts in granulated sugar to coat.

Using a piping bag, fill each donut with cheesecake filling. Add a dollop of strawberry compote on top of the filling.

Serve:

Serve the donuts fresh for the best texture and flavor.