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
Scale
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.
