Raspberry cheesecake brioche doughnuts Recipe
If you’re on the hunt for a truly show-stopping sweet treat that blends tender, pillowy dough with a luscious, tangy filling, look no further than Raspberry cheesecake brioche doughnuts. These beauties combine the buttery richness of brioche dough with a creamy, dreamy cheesecake center dotted with vibrant raspberry flavor. Every bite feels like a warm hug – soft dough give way to a burst of cheesecake decadence, while the raspberry powder adds a subtle tartness and gorgeous pink hue that make these doughnuts as pretty as they are delicious. Trust me, once you try baking these at home, Raspberry cheesecake brioche doughnuts will quickly become your new favorite indulgence.
Ingredients You’ll Need
Gathering the right ingredients is the first step to crafting Raspberry cheesecake brioche doughnuts that melt in your mouth. Each component plays an essential role in delivering that perfect balance of fluffy texture, tangy filling, and a hint of fruity brightness.
- All-purpose flour: The foundation of our soft brioche dough, providing structure and tenderness.
- Full fat milk: Adds moisture and richness, helping activate the yeast for a light crumb.
- Granulated sugar: Sweetens the dough slightly and feeds the yeast for rise.
- Instant dry yeast: The magic starter that makes your dough rise beautifully.
- Egg yolks and egg: Boost richness and help create the dough’s tender crumb.
- Unsalted butter: Incorporated twice—with melted butter for dough moisture and softened butter for silky filling—adding richness and depth.
- Vanilla extract (or paste): Brings warm, sweet aromatic notes to both dough and filling.
- Dark rum: A hint of adult flair that enhances the dough’s flavor complexity.
- Fine sea salt: Balances sweetness and heightens all the other flavors beautifully.
- Organic lemon zest: Offers a fresh citrus brightness that cuts through richness.
- Cream cheese: The heart of the cheesecake filling—luxuriously smooth and tangy.
- Powdered sugar: Sweetens and smooths the filling to creamy perfection.
- Freeze-dried raspberry powder: Packs intense raspberry flavor and a lovely pink tint, without adding moisture.
- Neutral frying oil: Such as sunflower or canola oil—essential for achieving golden, crisp doughnuts.
- Granulated sugar (for coating): For sparkling, sweet finishing touches.
How to Make Raspberry cheesecake brioche doughnuts
Step 1: Prepare the Dough
Start by setting your foundation right: sift your flour into a mixing bowl or stand mixer. Warm your milk until it’s pleasantly warm to the touch and stir in a teaspoon of sugar with the yeast. Watch closely as the yeast bubbles to life, signaling that your dough is ready to rise. Meanwhile, whisk together your eggs, yolks, melted butter, vanilla, rum, salt, and lemon zest to infuse the dough with flavor and moisture. Slowly combine the wet ingredients into the flour and yeast mixture, kneading gently until you have a sticky but smooth dough. This step builds the brioche base that’s tender yet structured—exactly what you want for your doughnuts.
Step 2: Refrigerate and Proof
After kneading, give the dough a quick hand knead and place it in a lightly oiled bowl. Cover loosely and pop it into the fridge overnight to slowly proof. This slow fermentation deepens flavor and develops that famously soft brioche texture. If you’re short on time, a couple of hours at room temperature will work, but the overnight wait is worth every minute.
Step 3: Shape and Rise the Doughnuts
Take the chilled dough out and divide it into 12 equally sized balls. Place them on lightly floured parchment, spaced out so they can puff up without sticking. Cover them lightly and let them double in size over about 2 hours. This rising period is key for getting airy, soft doughnuts that puff beautifully in the fryer.
Step 4: Fry to Golden Perfection
Heat your neutral oil in a large pot or cast iron skillet to about 320-340°F (160-170°C). Carefully drop a handful of dough balls into the hot oil—just 2 to 4 at a time, so they don’t crowd. Fry them for 2-3 minutes on one side until golden, then flip and cook for another 2 minutes. Transfer your doughnuts to paper towels to drain. While still warm, toss them in granulated sugar for a sweet, sparkling coating.
Step 5: Whip Up the Raspberry Cheesecake Filling
In a bowl, beat together softened butter, powdered sugar, and cream cheese until smooth and creamy. Gently fold in the freeze-dried raspberry powder, tasting as you go to nail the perfect fruity tartness. The filling should be thick enough to pipe easily but still creamy and luscious—exactly the luscious surprise your doughnuts deserve.
Step 6: Fill the Doughnuts
Fit a pastry bag with a plain round tip, load it up with your cheesecake mixture, and pierce the side of each doughnut to inject that glorious filling generously inside. These Raspberry cheesecake brioche doughnuts really come alive with that creamy center waiting inside each golden bite.
How to Serve Raspberry cheesecake brioche doughnuts
Garnishes
Add an extra touch of flair and flavor by dusting the filled doughnuts with a light sprinkle of powdered sugar or some finely crushed freeze-dried raspberries. A thin drizzle of melted white chocolate can add a stunning visual and an extra layer of sweetness that plays wonderfully with the tangy cheesecake.
Side Dishes
Pair these doughnuts with a fresh berry salad to complement the raspberry flavor or a robust cup of freshly brewed coffee. The slight bitterness of coffee balances the richness perfectly, making for a delightfully balanced indulgence any time of day.
Creative Ways to Present
For a party or special occasion, arrange your Raspberry cheesecake brioche doughnuts on a tiered cake stand surrounded by fresh raspberries and edible flowers. You can even serve them alongside small bowls of raspberry coulis or whipped cream for guests to add if they please. Presentation that’s as fun and inviting as the doughnuts themselves.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Raspberry cheesecake brioche doughnuts in an airtight container in the refrigerator for up to two days. This keeps the cheesecake filling fresh and the dough from drying out. Bring them to room temperature before serving to enjoy their full soft texture and flavor.
Freezing
These doughnuts freeze beautifully for longer storage. Wrap each filled doughnut tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to one month. Thaw in the refrigerator overnight when ready to enjoy.
Reheating
Gently warm thawed doughnuts in the microwave for about 15-20 seconds or in a low oven, wrapped in foil, to preserve softness. Be careful not to overheat or the filling may become too soft or runny. This little warm-up makes them taste freshly made again.
FAQs
Can I make the doughnuts without the raspberry powder?
Absolutely! If you can’t find freeze-dried raspberry powder, you can omit it or substitute with a spoonful of raspberry jam mixed into the filling, though the texture and color will be different. The doughnuts will still be delicious and creamy.
Is there a way to bake these instead of frying?
You could try baking the doughnuts at 350°F for 12-15 minutes, but they won’t have the same crispy exterior that frying creates. For the iconic golden crust and soft inside, frying is best.
Can I use low-fat cream cheese for the filling?
Using full-fat cream cheese is recommended for the creamiest and richest filling. Low-fat versions tend to be more watery and less smooth, which may affect the filling’s texture.
How important is the overnight proofing step?
The slow proof in the fridge develops deeper flavor and tender crumb. If you’re short on time, rising for a couple of hours at room temperature is okay, but the doughnuts may be less flavorful and airy.
What kind of oil is best for frying Raspberry cheesecake brioche doughnuts?
Neutral oils with high smoke points like sunflower, canola, or vegetable oil work best. They don’t impart extra flavors and handle the frying heat well, ensuring crispy, golden doughnuts every time.
Final Thoughts
Baking Raspberry cheesecake brioche doughnuts at home is such a delightful experience that combines hands-on fun with incredible results. The warm, buttery dough paired with a luscious raspberry-infused cheesecake filling is simply to die for. Whether for breakfast, dessert, or a special celebration, these doughnuts will bring smiles and satisfied sighs all around. I can’t wait for you to try them and make these heavenly treats your own happy tradition.
PrintRaspberry cheesecake brioche doughnuts Recipe
Indulge in these luscious Raspberry Cheesecake Brioche Doughnuts featuring a tender, buttery brioche dough fried to golden perfection and filled with a creamy, tangy raspberry cheesecake filling. These doughnuts are coated with sugar for a delightful crunch and enhanced flavor, perfect for a decadent breakfast or dessert treat.
- Prep Time: 25 minutes active, plus overnight proofing
- Cook Time: 15 minutes frying
- Total Time: Overnight plus approximately 1 hour active time
- Yield: 12 doughnuts 1x
- Category: Dessert, Breakfast, Snack
- Method: Frying
- Cuisine: American, European-inspired
- Diet: Vegetarian
Ingredients
Dough
- 3 3/4 cups all-purpose flour
- 1 cup full fat milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant dry yeast (one envelope)
- 2 egg yolks
- 1 large egg
- 1/2 stick unsalted butter (melted)
- 1 teaspoon vanilla extract or vanilla paste
- 1 tablespoon dark rum
- 1/2 teaspoon fine sea salt
- Zest from 1 small organic lemon
Filling
- 13 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- 9 oz cream cheese (at room temperature)
- 1/4 cup freeze-dried raspberry powder
For Frying and Coating
- 1 quart sunflower oil, canola oil, or other neutral oil for frying
- Granulated sugar for coating doughnuts
Instructions
- Make the dough: Sift the flour into a bowl or the bowl of your stand mixer. Warm the milk until it is warm but not hot to the touch, then stir in one teaspoon of sugar and the yeast. Let the mixture sit until the yeast becomes bubbly and active.
- Mix wet ingredients: In a separate bowl, whisk together the remaining sugar with the egg yolks, whole egg, melted butter, vanilla extract, dark rum, salt, and lemon zest. This mixture will add flavor and richness to the dough.
- Combine ingredients: Slowly stir the yeast mixture into the flour. Then add the egg mixture and knead with a dough hook for several minutes until the dough forms a smooth, slightly sticky ball and pulls away from the sides of the bowl with no dry flour remaining.
- Proof the dough: Lightly knead the dough by hand, place it in a large oiled bowl, cover loosely with plastic wrap, and refrigerate overnight. Alternatively, proof at room temperature for about 2 hours until doubled in size.
- Divide dough: Remove dough from the refrigerator and place on a lightly floured surface. Divide into 12 equal pieces, each weighing about 2.5-3 ounces (70-80 grams). Shape each piece into a round ball.
- Second rise: Arrange the dough balls on parchment paper or a silicone baking mat dusted with flour. Ensure there is enough space between them. Cover with a light kitchen towel or plastic wrap and let rise until doubled in size, approximately 2 hours.
- Heat oil for frying: Pour oil into a large pot or cast iron skillet and heat to 320-340°F (160-170°C), suitable for frying doughnuts evenly without burning.
- Fry the doughnuts: Carefully lower 2-4 doughnuts into the hot oil using a thin spatula. Fry each side for 2-3 minutes on the first side, then flip and fry for another 2 minutes until golden brown on both sides.
- Drain and coat: Remove doughnuts with a slotted spoon and place on paper towels to drain excess oil. While still warm, roll or dip the doughnuts in granulated sugar to coat them evenly.
- Prepare the filling: In a large bowl, whisk the softened butter, powdered sugar, and cream cheese together on medium speed until smooth and uniform. Fold in the freeze-dried raspberry powder and taste, adding more if desired for extra berry flavor.
- Fill the doughnuts: Fit a pastry bag with a plain round tip and fill with the raspberry cheesecake filling. Pierce each doughnut on the side and inject a generous amount of filling into the center.
- Serve and store: Serve the doughnuts immediately for best freshness. Leftovers can be stored in the refrigerator for up to 2 days. Bring to room temperature or warm in the microwave before serving again.
Notes
- Use full fat milk and unsalted butter for the richest dough texture and flavor.
- Proofing the dough overnight in the refrigerator helps develop flavor and improves the texture.
- Maintain oil temperature between 320-340°F to cook doughnuts through without burning the exterior.
- Freeze-dried raspberry powder can be found in specialty stores or online and adds intense fruit flavor without extra moisture.
- For vegan or lactose-intolerant versions, consider dairy-free cream cheese and butter alternatives.
- Serve doughnuts fresh as they are best enjoyed within a day, but refrigeration up to 2 days is possible.
Nutrition
- Serving Size: 1 doughnut
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Raspberry cheesecake doughnuts, brioche doughnuts, fried doughnuts, raspberry filling, dessert doughnuts, homemade doughnuts
