If you’re looking to wow your friends and family with a dessert that’s both indulgent and bursting with fresh flavors, this Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe is a total winner. Imagine pillowy soft brioche doughnuts, perfectly fried to golden perfection, filled with luscious cheesecake cream, and topped with a vibrant mix of fresh summer fruits that balance sweet and tart notes beautifully. It’s the ultimate treat that brings together the best of rich, creamy, and fruity in one bite—and I can’t wait to walk you through how to make these irresistible delights at home!
Ingredients You’ll Need
The magic in this Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe comes down to a handful of simple yet essential ingredients. Each component plays a crucial role, whether it’s the tender texture of the brioche dough, the creamy cheesecake filling, or the bright, fresh summer fruits that crown each doughnut. Here’s everything you’ll need to bring this dessert to life:
- All-purpose flour: Provides the perfect structure for light and fluffy brioche doughnuts.
- Granulated sugar: Adds sweetness to the dough and helps feed the yeast.
- Active dry yeast: The key agent for a lovely rise and airy dough texture.
- Salt: Enhances all the flavors and balances the sweetness.
- Large eggs: Contributes richness and structure to the dough.
- Whole milk (lukewarm): Helps activate the yeast and enriches the dough’s tenderness.
- Vanilla extract: Infuses a subtle, comforting aroma into the dough and filling.
- Unsalted butter (softened and cubed): Adds buttery richness essential for that signature brioche softness.
- Vegetable oil (for frying): Ensures a crisp, golden crust on each doughnut.
- Cream cheese (softened): The base of the cheesecake filling for creamy goodness.
- Powdered sugar: Sweetens the cheesecake filling with a silky finish.
- Heavy cream: Whipped into the filling for lightness and fluffiness.
- Mixed fresh summer fruit (diced): Think strawberries, blueberries, raspberries, or peaches—adds vibrant, juicy bursts of flavor.
- Lemon juice: Brightens the fruit topping with a refreshing zing.
- Sugar (for fruit topping): Helps macerate the fruit, bringing out its natural sweetness.
How to Make Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
Step 1: Prepare the Brioche Dough
Begin by combining the all-purpose flour, granulated sugar, active dry yeast, and salt in a large bowl or your stand mixer’s bowl—these dry ingredients lay the foundation for your doughnuts. In a separate bowl, whisk the eggs, lukewarm milk, and vanilla extract until smooth, then gradually pour the wet mixture into the dry ingredients. Mix until a dough forms and begin kneading by incorporating the softened butter one cube at a time, continuing to knead until your dough is silky smooth and elastic—this usually takes about 8 to 10 minutes. Once kneaded, cover the dough and let it rise in a warm spot for 1 1/2 to 2 hours until it doubles in size. This rise develops flavor and the dough’s light texture.
Step 2: Shape and Proof the Doughnuts
After the dough has risen beautifully, gently punch it down to release the air. Divide the dough into twelve equal portions, rolling each piece into a neat ball. Place these balls on a parchment-lined tray, then cover them and let them have a final rise for 45 to 60 minutes until they’re puffy and ready to fry. This second proof ensures your doughnuts stay airy and tender once cooked.
Step 3: Fry the Brioche Doughnuts
Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C)—using a thermometer here is your best friend! Carefully fry the doughnuts in batches, cooking each side for 2 to 3 minutes until they achieve that perfect golden brown color. Don’t crowd the pot; give them space to puff and cook evenly. Once fried, transfer them to paper towels to drain excess oil, then allow them to cool just enough to handle safely.
Step 4: Prepare the Cheesecake Filling
While your doughnuts cool, it’s time to whip up the cheesecake filling that makes this recipe truly special. Beat the softened cream cheese with powdered sugar and vanilla until silky smooth and lump-free. Then add heavy cream and whisk until the mixture is light, fluffy, and holds soft peaks—this airy texture balances the rich cream cheese perfectly.
Step 5: Macerate the Summer Fruit Topping
Toss your chosen diced fresh summer fruits with lemon juice and sugar in a small bowl. Let this mixture sit for 10 minutes to macerate, softening the fruit and coaxing out its natural juices, which add juice and sweetness on top of each doughnut.
Step 6: Assemble the Doughnuts
Use a skewer or a small knife to carefully create a hole in each doughnut without piercing through the bottom. Fill a piping bag fitted with a round tip with your cheesecake filling, then pipe it into each doughnut hole until just full. Finally, spoon a generous amount of the macerated summer fruit topping onto each one for that irresistible fruity finish.
How to Serve Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
Garnishes
For an extra-special presentation, dust your doughnuts lightly with powdered sugar or a gentle drizzle of melted white chocolate. Fresh mint leaves or edible flowers can also add a pop of color and a subtle herbal note, making these treats as pretty as they are delicious.
Side Dishes
Pair these doughnuts with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent experience. A glass of freshly brewed iced tea or sparkling lemonade complements the fruity and creamy flavors wonderfully, making for the perfect summertime afternoon indulgence.
Creative Ways to Present
Elevate your serving game by placing the doughnuts on a rustic wooden board piled high or arranging them on a tiered dessert stand at a brunch or party. Serving alongside small bowls of extra fruit topping and cheesecake filling invites guests to customize their own bites—a fun and interactive touch.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe, store them in an airtight container in the refrigerator. They’ll keep fresh for up to two days, though these doughnuts really shine the day they’re made.
Freezing
You can freeze the unfilled brioche dough balls by wrapping them tightly and placing them in a freezer-safe bag for up to one month. When ready to use, thaw them overnight in the refrigerator and allow a final rise before frying. Freezing after filling is not recommended, as the texture of the cream cheese filling and fruit topping will be compromised.
Reheating
To gently reheat filled doughnuts, warm them in a low oven (about 300°F / 150°C) for 5 to 7 minutes to restore softness without melting the filling. Avoid microwaving, as this can make the doughnuts soggy and alter the texture.
FAQs
Can I use store-bought doughnuts instead of making brioche dough?
While store-bought doughnuts can save time, the brioche dough’s rich butteriness and soft, tender crumb are key to this recipe’s magic. For best flavor and texture, making the brioche from scratch is worth the effort!
What fruits work best for the summer fruit topping?
Fresh berries like strawberries, blueberries, and raspberries shine in this recipe, along with diced peaches. Feel free to swap in seasonal favorites such as cherries or mangoes depending on what’s fresh and tasty near you.
Can I bake these doughnuts instead of frying?
Frying gives these doughnuts their signature crisp exterior and tender interior. Baking will yield a different texture, often less crispy and slightly denser. If baking, adjust the temperature to 350°F and bake for about 12-15 minutes, but keep in mind frying is recommended for best results.
How do I prevent the dough from sticking while frying?
Make sure your oil temperature is steady at 350°F before frying. If it’s too cool, doughnuts absorb excess oil and become greasy; too hot, and they brown too quickly. Use a slotted spoon or spider skimmer to gently place and remove doughnuts to avoid tearing.
Is this recipe suitable for vegetarians?
Absolutely! This Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe contains no meat or gelatin, making it a delicious vegetarian-friendly dessert option for your gatherings.
Final Thoughts
This Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe truly brings a wonderful combination of textures and flavors that celebrate the season’s best bounty in the most delightful way. From the soft, buttery dough to the creamy cheesecake filling and fresh fruit topping, every bite feels like a small celebration. I hope you enjoy making and sharing these as much as I do—it’s the perfect treat to brighten up any day!
Print
Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Summer Fruit Cheesecake Stuffed Brioche Doughnuts combine the rich, buttery texture of handmade brioche doughnuts with a creamy cheesecake filling and a refreshing topping of juicy summer fruits. Perfect as a decadent dessert or a special brunch treat, these doughnuts are fried to golden perfection, filled with a light and fluffy cheesecake cream, and crowned with a vibrant mix of macerated berries or stone fruits to celebrate seasonal flavors.
Ingredients
For the Brioche Doughnuts:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup whole milk, lukewarm
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened and cubed
- Vegetable oil, for frying
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
For the Summer Fruit Topping:
- 1 cup mixed fresh summer fruit (such as strawberries, blueberries, raspberries, or peaches), diced
- 1 tablespoon lemon juice
- 1 tablespoon sugar
Instructions
- Prepare the Dough: In a large bowl or stand mixer, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. In a separate bowl, whisk together the eggs, lukewarm whole milk, and vanilla extract. Gradually add the wet ingredients to the dry mixture, mixing until a dough forms.
- Knead the Dough: Knead in the softened and cubed unsalted butter, one piece at a time, until fully incorporated and the dough becomes smooth and elastic, which should take about 8 to 10 minutes. Cover the dough and let it rise in a warm spot for 1 1/2 to 2 hours, or until it has doubled in size.
- Shape and Second Rise: Punch down the risen dough, then divide it into 12 equal portions. Roll each piece into a smooth ball and arrange them on a parchment-lined tray. Cover and allow the dough balls to rise again for 45 to 60 minutes until they become puffy.
- Heat Oil and Fry Doughnuts: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the doughnuts in batches for 2 to 3 minutes per side, or until they turn golden brown and are cooked through. Remove them from the oil and drain on paper towel-lined trays. Let them cool slightly before filling.
- Make the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth. Add the heavy cream and whip until the filling reaches a light and fluffy consistency. Transfer this cheesecake filling to a piping bag fitted with a round tip.
- Prepare the Summer Fruit Topping: Combine the diced fresh summer fruits with lemon juice and sugar. Allow the mixture to sit and macerate for about 10 minutes to release the fruit’s natural juices and enhance flavor.
- Fill and Garnish Doughnuts: Use a skewer or knife to puncture a hole in each doughnut. Pipe in the cheesecake filling carefully until the doughnut is just full. Top each filled doughnut with a spoonful of the macerated summer fruit mixture. Serve immediately for the best experience.
Notes
- These doughnuts are best enjoyed the same day to preserve freshness and texture.
- For a cool, refreshing treat, you can chill the filled doughnuts before serving.
- Seasonal fruits can be substituted depending on availability and preference, such as cherries, mangoes, or blackberries.
