Raspberry Cheesecake Brioche Doughnuts (Print-Friendly Format)
Fluffy brioche doughnuts filled with silky raspberry cheesecake cream, finished with a sweet sugar coating.
# Required Ingredients:
→ Brioche Dough
01 -
470 g all-purpose flour, sifted
02 -
240 ml full-fat milk, warmed
03 -
50 g granulated sugar
04 -
7 g instant dry yeast (one sachet)
05 -
2 egg yolks
06 -
1 large egg
07 -
56 g unsalted butter, melted
08 -
1 teaspoon vanilla extract or vanilla bean paste
09 -
1 tablespoon dark rum
10 -
0.5 teaspoon fine sea salt
11 -
Finely grated zest from 1 small organic lemon
→ Raspberry Cheesecake Filling
12 -
185 g unsalted butter, softened
13 -
120 g powdered sugar
14 -
255 g cream cheese, at room temperature
15 -
25 g freeze-dried raspberry powder
→ For Frying and Finishing
16 -
950 ml neutral oil (such as sunflower or canola) for frying
17 -
Granulated sugar, for coating
# How to Make It:
01 -
Warm the milk until it is just warm to the touch, not hot. Stir in 1 teaspoon of granulated sugar and add the instant dry yeast. Allow the mixture to sit until it becomes frothy, indicating active yeast.
02 -
In a separate bowl, whisk together the remaining granulated sugar with egg yolks, whole egg, melted butter, vanilla extract, dark rum, fine sea salt, and lemon zest until well combined.
03 -
Add the yeast mixture gradually to the sifted flour in a stand mixer bowl. Pour in the prepared egg mixture. Mix with a dough hook on low speed until the dough comes together and pulls away from the bowl. Knead until smooth and elastic, the dough should be slightly sticky but cohesive with no dry patches.
04 -
Lightly knead the dough by hand, then transfer it to a large lightly oiled bowl. Cover with plastic wrap and refrigerate overnight or let rise at room temperature for 2 hours until doubled in size.
05 -
Remove the chilled dough from the refrigerator. Place on a lightly floured surface and divide into 12 equal portions, 70–80 g each. Roll each portion into a smooth ball. Arrange on a parchment-lined tray dusted with flour, leaving ample space between them.
06 -
Cover the dough balls with a kitchen towel or plastic wrap and let rise at room temperature until doubled in size, approximately 2 hours.
07 -
In a heavy-bottomed pot, heat neutral oil to 160–170°C. Gently lift each dough ball with a thin spatula and lower into the hot oil. Fry 2–4 at a time, 2–3 minutes per side, until evenly golden brown. Transfer to a paper towel–lined tray to drain.
08 -
While still warm, roll the fried doughnuts in granulated sugar to coat completely.
09 -
In a large bowl, beat together softened butter, powdered sugar, and cream cheese until smooth and creamy. Add freeze-dried raspberry powder and mix to a uniform consistency. Adjust raspberry flavor as preferred.
10 -
Transfer the raspberry cheesecake filling to a piping bag fitted with a plain round tip. Pierce each doughnut on the side and generously fill with the raspberry mixture.
11 -
Serve immediately for optimal freshness. Store leftovers in the refrigerator for up to 2 days and bring to room temperature before serving.
# Additional Information:
01 -
For best flavor and easier shaping, allow the dough to proof overnight in the refrigerator.
02 -
Monitor oil temperature carefully; frying at the correct temperature ensures an evenly cooked, non-greasy result.
03 -
If freeze-dried raspberry powder is unavailable, blend freeze-dried raspberries into a fine powder and sift before using.
04 -
Filled doughnuts are best enjoyed fresh but may be warmed gently for later serving.