If you’re looking for a show-stopping dessert that perfectly captures the essence of sunny days and sweet indulgence, you have to try this Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe. These doughnuts bring together the buttery richness of brioche, the creamy tang of cheesecake filling, and the bright burst of luscious summer berries for a treat that’s as beautiful as it is delicious. Each bite is a celebration of texture and flavor—soft, fluffy dough with a golden crust, luscious cheesecake cream, and juicy berries—all working together in perfect harmony to make your taste buds dance.
Ingredients You’ll Need
The magic of this Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe lies in its simple yet thoughtful ingredients. Each one plays a vital role from creating that pillowy dough to the silky cheesecake filling and the fresh fruit burst. Ready to stock your kitchen with these essentials? Let’s dive in!
- All-purpose flour: The foundation for our soft, tender doughnuts, providing structure and chew.
- Active dry yeast: Powers the dough to rise beautifully and develop that airy texture.
- Granulated sugar: Adds sweetness and helps with browning the doughnuts.
- Salt: Balances the sweetness and enhances all the dough’s flavors.
- Whole milk (warm): Moistens the dough and encourages yeast activity for a light crumb.
- Large eggs: Bring richness, tenderness, and help bind the dough.
- Vanilla extract: Infuses warm, sweet aroma throughout both dough and filling.
- Unsalted butter (softened): Adds that signature brioche richness and melt-in-your-mouth texture.
- Vegetable oil for frying: Ensures a crisp, golden exterior for the doughnuts.
- Cream cheese (softened): The creamy heart of the cheesecake filling, smooth and tangy.
- Powdered sugar: Sweetens the filling without graininess.
- Heavy cream (cold): Whipped to add lightness and fluffiness to the cheesecake mix.
- Mixed summer berries: Fresh, juicy, and bursting with vibrant flavors to complement the cheesecake.
- Lemon juice: Adds a bright, zesty lift that balances the sweetness of the berries.
- Granulated sugar for coating: Creates a delightful sparkling crust around each doughnut.
How to Make Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
Step 1: Prepare the Dough
Start by mixing your dry ingredients—flour, yeast, sugar, and salt—in a large bowl or stand mixer. Then, add the warm milk, eggs, and vanilla extract to form a dough. The soft, pillowy texture of these doughnuts comes from kneading in softened butter little by little for about 8 to 10 minutes until the dough becomes smooth and elastic. Let it rest and rise in a warm spot for about 1 to 1½ hours until it doubles in size.
Step 2: Shape and Second Rise
After the dough has risen, punch it down gently to release air, then divide it into 10 to 12 equal balls. This step ensures each doughnut is perfectly portioned. Place them on a parchment-lined tray, cover, and give the dough another 30 to 45 minutes to puff up beautifully before frying.
Step 3: Frying the Doughnuts
Heat vegetable oil to a precise 350°F (175°C) to get that golden exterior without absorbing too much oil. Fry the doughnuts in batches of two or three, carefully flipping after about 2 minutes per side until they’re a gorgeous golden brown. Drain them on paper towels, then immediately roll them in granulated sugar for a sparkling, slightly crunchy coating.
Step 4: Make the Cheesecake Filling
While the doughnuts are cooling, whip together softened cream cheese, powdered sugar, and vanilla extract until silky smooth. In a separate bowl, beat the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. This technique gives your filling a light, airy texture that feels indulgent but not too heavy.
Step 5: Prepare the Summer Fruit Filling
Toss your choice of fresh summer berries with sugar and a splash of lemon juice, letting them macerate for about 10 minutes. This softens them slightly and intensifies their natural sweetness, perfectly complementing the tangy cheesecake filling.
Step 6: Stuff the Doughnuts
Carefully cut a small slit in each cooled doughnut, then pipe in a generous amount of cheesecake filling, followed by a spoonful of the luscious fruit mixture. This final touch unites all the flavors and textures in one heavenly bite.
How to Serve Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
Garnishes
A light dusting of powdered sugar can add a pretty, snowy finish that catches the eye. For extra flair, consider sprinkling finely chopped pistachios or edible flowers on top to bring in some color and crunch. A few extra whole berries served alongside create an inviting plate presentation anybody would admire.
Side Dishes
Pair these doughnuts with a crisp cup of iced tea or a freshly brewed coffee for a perfect afternoon treat. If serving brunch, they also shine alongside a fresh fruit salad or a creamy yogurt parfait to enhance the summer vibe.
Creative Ways to Present
Imagine a dessert platter with a variety of these stuffed doughnuts arranged around a bowl of whipped cream or berry compote for dipping. You could also serve them on rustic wooden boards or vintage plates for a charming, nostalgic feel perfect for gatherings or celebrations.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra doughnuts (and who wouldn’t?), store them in an airtight container at room temperature for up to two days to keep them soft and fresh. Avoid refrigeration unless necessary, as it can firm them up and dull the flavors.
Freezing
These doughnuts freeze exceptionally well. To freeze, wrap each doughnut individually in plastic wrap and place them in a freezer bag. They can be frozen for up to one month. When ready to enjoy again, thaw at room temperature before reheating.
Reheating
Warm your doughnuts gently in a 300°F (150°C) oven for about 5 to 7 minutes to revive the fresh-out-of-the-fryer texture. Avoid microwave reheating, which can make them soggy or chewy.
FAQs
Can I use frozen berries for the fruit filling?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture making the doughnuts soggy. Fresh berries are ideal, but frozen work great when fresh options are out of season.
Is there a way to make these doughnuts without frying?
You can bake brioche doughnuts in a doughnut pan at 350°F (175°C) for roughly 12–15 minutes, but keep in mind that the texture will be less crispy on the outside. Frying is traditional and gives you that signature crunch.
Can I prepare the dough the night before?
Yes! You can refrigerate the dough after the first rise to slow fermentation. Just take it out an hour before shaping and allow it to come to room temperature for the second rise.
What other fruits work well for the filling?
Peaches, blackberries, cherries, and even mangoes make fantastic alternatives or additions. Feel free to mix and match your favorite summer fruits to suit your taste.
How do I keep the cheesecake filling from being too runny?
Whipping the heavy cream to stiff peaks and gently folding it into the cream cheese mixture helps maintain firmness. Also, chilling the filling for 30 minutes before stuffing the doughnuts makes piping easier and prevents oozing.
Final Thoughts
This Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe is a delightful way to elevate your dessert game and celebrate the season’s bounty. The combination of rich brioche dough, creamy cheesecake, and vibrant berries is a crowd-pleaser that’s sure to impress at any occasion. I can’t wait for you to try making these warm, sweet gems and savor the joy they bring with every bite!
Print
Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 10–12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Summer Fruit Cheesecake Stuffed Brioche Doughnuts, featuring golden, fluffy brioche doughnuts fried to perfection and filled with a creamy cheesecake mixture and fresh, sweet summer berries. These indulgent treats combine the rich textures of homemade brioche and tangy cheesecake with the bright, natural sweetness of fresh fruit, making them a perfect dessert for warm weather gatherings or anytime you crave a special homemade delight.
Ingredients
For the Doughnuts
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup whole milk (warm)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (softened)
- Vegetable oil for frying
For the Cheesecake Filling
- 8 ounces cream cheese (softened)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream (cold)
For the Fruit Filling
- 1 cup mixed summer berries (strawberries, blueberries, raspberries – chopped if large)
- 1 tablespoon sugar
- 1 teaspoon lemon juice
For Finishing
- Granulated sugar for coating doughnuts
Instructions
- Prepare Doughnut Dough: In a large bowl or stand mixer, combine the flour, active dry yeast, granulated sugar, and salt. Add the warm whole milk, eggs, and vanilla extract and mix until a sticky dough forms.
- Knead Dough: Gradually add the softened unsalted butter a little at a time, kneading the dough for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky.
- First Rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
- Shape Doughnuts: Punch down the risen dough to release air, then divide it into 10 to 12 equal balls. Place the balls on a parchment-lined tray, cover, and allow them to rise again for 30 to 45 minutes until puffy.
- Heat Oil and Fry: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry 2 to 3 doughnut balls at a time, cooking about 2 minutes per side or until they turn golden brown and cooked through.
- Drain and Sugar Coat: Remove the fried doughnuts with a slotted spoon and drain on paper towels briefly. While still warm, roll each doughnut in granulated sugar to coat evenly.
- Make Cheesecake Filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate chilled bowl, whip heavy cream to stiff peaks, then gently fold it into the cream cheese mixture to create a light, fluffy filling.
- Prepare Fruit Filling: Toss the mixed summer berries with sugar and lemon juice, then let the mixture sit for 10 minutes to macerate and soften.
- Stuff Doughnuts: Once doughnuts have cooled enough to handle, cut a small slit in each one. Using a piping bag or spoon, fill first with the cheesecake filling, followed by a spoonful of the macerated fruit filling.
- Serve or Chill: Serve the stuffed doughnuts immediately for a tender texture or chill them for a firmer, creamier bite. Enjoy your homemade summer fruit cheesecake stuffed brioche doughnuts!
Notes
- You can substitute the summer berries with other seasonal fruits such as peaches, blackberries, or cherries for a varied flavor profile.
- To make piping easier, chill the cheesecake filling for 30 minutes before filling the doughnuts.
- If you prefer a lighter dessert, you can dust the doughnuts with powdered sugar instead of rolling them in granulated sugar.
- Ensure oil temperature stays consistent at 350°F to avoid greasy or undercooked doughnuts.
