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Raspberry cheesecake brioche doughnuts Recipe

Raspberry cheesecake brioche doughnuts Recipe
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★★★★★

5.2 from 8 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Keywords: Raspberry cheesecake doughnuts, brioche doughnuts, fried doughnuts, raspberry filling, dessert doughnuts, homemade doughnuts

Find it online: https://recipeswithmia.com/raspberry-cheesecake-brioche-doughnuts-recipe/