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These raspberry cheesecake brioche doughnuts deliver a showstopping bakery treat right from your own kitchen. Each bite highlights soft and buttery brioche, wrapped around a smooth raspberry cheesecake filling that bursts with bright berry flavor. This recipe uses overnight dough for extra depth and fluffiness, making every doughnut taste like it came straight from a top pastry shop.
My family always hovers around the kitchen when I make these and someone always grabs the first warm one. I made these for my daughter’s birthday brunch and the plate was empty in 15 minutes.
Ingredients
- All-purpose flour: creates structure and lightness for fluffy doughnuts choose unbleached for best flavor
- Full fat milk: brings moisture and richness always use fresh cold milk for the dough
- Granulated sugar: sweetens the dough and helps it caramelize a little when frying use superfine for the most tender doughnuts
- Instant dry yeast: leavens the dough and gives rise make sure your yeast is fresh and stored in a cool pantry
- Egg yolks and whole egg: add richness and help the brioche rise look for deep yellow yolks for extra flavor
- Unsalted butter: delivers classic French richness in both dough and filling soft and high-quality butter works best
- Vanilla extract or vanilla paste: gives aroma and warmth pure vanilla takes the flavor further
- Dark rum: adds depth and a subtle grownup note select a good sipping rum for best results
- Fine sea salt: balances sweetness and brings out the other flavors always opt for pure sea salt
- Organic lemon zest: brightens the dough and ties the berry notes together zest right before using for full fragrance
- Powdered sugar: sweetens and aerates the cheesecake filling sift it first for a smooth finish
- Cream cheese: gives the filling its classic tang let it come to room temp for extra smoothness
- Freeze dried raspberry powder: brings intense fruitiness you can grind your own from real freeze dried berries for max flavor
- Sunflower or canola oil: is neutral and won’t overpower the doughnuts always use fresh oil for non-greasy results
- Sugar to coat the doughnuts: gives them a sweet crisp finish I like plain white but you can blend with a little freeze dried raspberry for color
Step-by-Step Instructions
- Make the Dough:
- Sift the flour into a large bowl or the bowl of your stand mixer and set it aside to aerate. Warm the milk until just warm to the touch but not hot. Add one teaspoon of the sugar and all of the yeast to the milk and set it aside until the mixture gets foamy on top which means the yeast is active. In a separate bowl whisk together the rest of the sugar egg yolks whole egg melted butter vanilla rum salt and fresh lemon zest until well combined. Pour the foamy yeast mixture into the flour slowly mixing it in. Then pour in the egg mixture and use a dough hook to knead on medium speed for several minutes. The dough should come together and start pulling away from the bowl but will be soft and a little sticky. When it is smooth scrape it out onto a floured surface and knead lightly by hand then transfer it to a large oiled bowl. Loosely cover and let it proof overnight in the fridge for flavor or for at least 2 hours at room temp.
- Shape the Doughnuts:
- The next day turn the dough out onto a floured work surface and gently press out the air. Use a sharp knife to cut the dough into 12 even pieces each between 70 and 80 grams. Shape every piece into a smooth ball by pulling the dough around to the bottom and pinching it closed. Arrange each ball on a parchment lined tray dusted with flour leaving space between for rising. Cover the tray with a clean towel or plastic wrap and let rise until doubled in size about 2 hours at room temp. The dough balls should be puffed and delicate when ready.
- Fry the Doughnuts:
- Fill a wide heavy pot with about 2 to 3 inches of neutral oil. Clip on a thermometer and heat slowly over medium until you reach 320 to 340 degrees F. Carefully pick up a risen dough ball with a thin spatula and gently glide it into the hot oil. Fry in batches of 2 to 4 making sure not to crowd the pan. Cook for about 2 to 3 minutes on the first side until golden then flip and finish another 2 minutes. Transfer fried doughnuts to a tray with paper towels to drain. While still warm roll each in sugar until fully coated.
- Make the Raspberry Cheesecake Filling:
- Cream together softened butter powdered sugar and room temp cream cheese in a big bowl using a whisk or mixer. Whip until smooth creamy and lump free this takes a few minutes. Add freeze dried raspberry powder and whisk again until you have a light berry pink filling with vivid flavor. Taste for sweetness and add more raspberry powder if you crave more berry. Scrape the filling into a piping bag fitted with a plain round tip.
- Fill and Serve:
- Take every cooled doughnut and use a sharp knife or the tip of your piping bag to make a hole in its side. Insert the bag and squeeze generously until the doughnut feels full. Wipe off any excess filling. Enjoy at their freshest ideally the day they are made. Store leftovers chilled and bring to room temperature before eating.
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My favorite part is grinding whole freeze dried raspberries into a powder because it makes the kitchen smell like real summer fruit. My son always sneaks in and asks for a little spoonful of the filling before it even makes it into the doughnuts so I know it is worth making from scratch.
Storage Tips
Store filled doughnuts in an airtight container in the refrigerator for up to two days. Let them sit out for 30 minutes or microwave a few seconds to soften the centers before serving again. Unfilled fried doughnuts freeze for up to one month just thaw and fill right before you want to eat.
Ingredient Substitutions
You can substitute freeze dried strawberries or blueberries in place of raspberries for the filling which brings a new twist each time. For a richer dough use European style butter. If you do not have dark rum a little orange liqueur or even milk will work fine.
Serving Suggestions
Serve these with a bowl of fresh mixed berries and a pot of good coffee for brunch. Stack them on a fancy platter with extra raspberry powder dusted on top for a celebration. I sometimes split one open and add extra filling for double the flavor which is never a bad idea.
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Cultural Context
Brioche doughnuts started in Europe as a richer alternative to classic raised doughnuts and are now a bakery staple around the world. The cheesecake filling brings an American vibe while the tart raspberry powder makes them taste like a summer picnic in France. Sharing them with friends is absolutely encouraged.
Frequently Asked Questions About Recipes
- → Can I make the dough ahead of time?
Yes, refrigerate the dough overnight to develop flavor and simplify shaping the next day.
- → What if I can’t find freeze-dried raspberry powder?
Pulse freeze-dried raspberries in a blender, then sift to remove seeds and use as powder in the filling.
- → Why is oil temperature important when frying?
Maintaining proper oil temperature ensures doughnuts cook evenly, staying golden outside and fully cooked inside.
- → How long do these doughnuts stay fresh?
They taste best the day they’re made but can be stored refrigerated for up to two days. Bring to room temperature before serving.
- → Can the filling be adjusted for sweetness?
Absolutely, taste the filling before using and add more powdered sugar or raspberry powder as preferred.
- → Do I need a stand mixer for the dough?
A stand mixer makes kneading easier, but you can knead the dough by hand until smooth and elastic.