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
Scale
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.
