Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe

If you’re looking for a show-stopping treat that bursts with fresh flavors and indulgent creaminess, look no further than this Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe. These doughnuts are the perfect marriage of pillowy brioche dough, creamy cheesecake filling infused with luscious summer fruit compote, and a hint of sweetness rolled in sugar. Every bite offers a delightful contrast of textures and flavors, making it an irresistible dessert or special brunch addition that will impress friends and family alike.

Ingredients You’ll Need

Gathering simple but essential ingredients is the first step toward creating the perfect balance of rich and fruity in this summer dessert. Each element plays a key role, bringing together texture, sweetness, and fresh flavor that highlights the best of the season.

• 100ml milk: Lukewarm milk activates the yeast and keeps the dough tender and light.
• 400g plain flour: The foundation of the brioche dough, providing structure and softness.
• 40g caster sugar: Adds just the right amount of sweetness to the dough to complement the fillings.
• Pinch of salt: Enhances all the flavors and balances the sweetness perfectly.
• 2 eggs: Essential for richness and creating that characteristic brioche texture.
• 50g butter: Softened butter imparts a melt-in-your-mouth tenderness.
• 7g instant yeast: Responsible for making the dough rise beautifully fluffy.
• 200g full-fat cream cheese: The creamy base of the cheesecake filling for smooth indulgence.
• 150g icing sugar: Sweetens the cheesecake filling with a silky finish.
• 2 tbsp summer fruits compote: Bursting with berry goodness, it adds vibrant flavor to the cheesecake mix.
• 200g blackberries: For both the compote and a fresh garnish topping the finished doughnuts.
• 200g blueberries: Adds natural sweetness and juicy texture to the compote.
• Caster sugar (extra): To roll the doughnuts in, adding a delightful sugary crust.
• Juice of 1 lemon: Provides a bright acidity in the compote that balances the sweetness beautifully.

How to Make Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe

Step 1: Activate the Yeast

Start by warming the milk until it feels just lukewarm to the touch — this activates the yeast without killing it. Stir in the instant yeast and allow it to sit for about 5 minutes, until it’s foamy and alive. This step ensures a light and airy doughnut texture that’s the heart of this recipe.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the plain flour, caster sugar, and a pinch of salt. This dry mix will evenly distribute sweetness and seasoning throughout the dough, setting the stage for a perfectly balanced bite.

Step 3: Knead the Dough

Pour the foamy milk and yeast mixture into the dry ingredients. Knead the dough for 3 to 5 minutes until it begins to come together smoothly. This initial kneading starts building the gluten network that gives the dough its chewy softness.

Step 4: Add Eggs Gradually

Add the eggs one at a time, kneading in between additions for another 3 to 5 minutes. This slow incorporation helps to enrich the dough evenly and contributes to the brioche’s tender crumb.

Step 5: Incorporate Butter

Slowly knead in the softened butter, continuing for about 5 minutes until the dough is elastic, glossy, and no longer sticky. This step is what elevates the dough to buttery perfection — essential for that melt-in-your-mouth sensation.

Step 6: Let Dough Rise

Cover the dough with a clean kitchen towel or plastic wrap and leave it in a warm spot to rise for 1 to 2 hours, or until it doubles in size. Patience here will reward you with light, fluffy doughnuts ready to fry to golden perfection.

Step 7: Prepare the Summer Fruits Compote

While the dough rises, combine blackberries, blueberries, caster sugar, and lemon juice in a skillet. Simmer over medium heat until the berries soften and the compote thickens slightly, about 10 minutes. This vibrant compote is the soul of the cheesecake filling.

Step 8: Mix the Cheesecake Filling

In a mixing bowl, whisk the full-fat cream cheese until smooth. Then fold in the icing sugar and 2 tablespoons of your cooled summer fruits compote, creating a luscious, tangy filling that perfectly complements the light dough.

Step 9: Roll and Cut the Dough

Once risen, turn the dough onto a lightly floured surface. Roll it to about 1 inch thick and cut into 2-inch circles. These rounds will fry up beautifully, creating the perfect canvas for your dreamy filling.

Step 10: Heat the Oil

In a large casserole or deep pan, heat vegetable oil to 180°C (around 350°F). Proper oil temperature is crucial for frying doughnuts evenly with a crisp outside and soft center.

Step 11: Fry the Doughnuts

Carefully lower the dough circles into the hot oil and fry them for approximately 2 to 3 minutes per side until they turn a gorgeous golden brown. Use a slotted spoon to remove them and set on paper towels to drain excess oil.

Step 12: Roll the Warm Doughnuts in Sugar

While the doughnuts are still warm, roll them in sugar until coated. This adds a delightful crunch and an extra hit of sweetness that makes each bite a treat.

Step 13: Fill the Doughnuts with Cheesecake

Once cooled slightly, fill a piping bag fitted with a nozzle with your summer fruit cheesecake filling and gently pipe it into the center of each doughnut. This step creates a creamy surprise inside every bite.

Step 14: Decorate with Fresh Berries

Finish off your masterpiece by topping the filled doughnuts with fresh blackberries for a beautiful presentation that also adds a burst of fresh flavor and color.

How to Serve Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe

Garnishes

Fresh blackberries are a classic garnish, adding a burst of natural sweetness and striking color contrast against the golden doughnuts. You can also sprinkle with a hint of powdered sugar for extra charm.

Side Dishes

Pair these doughnuts with a light, fruity iced tea or a refreshing lemonade to keep the summer vibes going strong. A dollop of whipped cream or a small bowl of extra compote on the side turns the experience into a full summer dessert feast.

Creative Ways to Present

Serve these doughnuts on a rustic wooden board for a cozy feel, or arrange them on a tiered dessert stand for special gatherings. Adding edible flowers or mint leaves elevates the visual appeal, making it a centerpiece-worthy dish.

Make Ahead and Storage

Storing Leftovers

Keep any leftover doughnuts in an airtight container at room temperature for up to 2 days to maintain softness. Avoid refrigeration as it can dry them out and affect the texture of the creamy filling.

Freezing

For longer storage, you can freeze the doughnuts after frying and sugar coating but before filling. Wrap them individually in plastic wrap and place them in a freezer bag for up to 1 month. Thaw at room temperature before filling and serving.

Reheating

Reheat the frozen doughnuts gently in a warm oven (around 150°C/300°F) for 5-7 minutes to regain their crisp exterior. Add the cheesecake filling and fresh fruit only after reheating to keep the textures fresh and vibrant.

FAQs

Can I use frozen berries for the compote?

Absolutely! Frozen berries work wonderfully for the compote, especially when fresh ones are out of season. Just thaw and drain any excess liquid before cooking for a perfect consistency.

Is there a substitute for cream cheese in the filling?

You can substitute mascarpone cheese for a slightly richer, creamier texture. Just keep the quantity the same and adjust sweetness to taste.

Can I bake these doughnuts instead of frying them?

While frying gives that classic texture and color, you can bake the doughnuts at 190°C (375°F) for about 12-15 minutes until golden. Then toss in sugar and fill them as usual, though expect a slightly different texture.

How long can I keep the filled doughnuts before serving?

It’s best to fill the doughnuts just before serving to keep the filling fresh and prevent sogginess. If needed, fill them a few hours ahead and store them chilled.

What other fruits can I use in the compote?

Feel free to experiment with raspberries, strawberries, or even stone fruits like peaches. The key is to balance sweetness and acidity to complement the cheesecake filling perfectly.

Final Thoughts

There’s something truly magical about the combination of fluffy brioche dough, creamy cheesecake, and juicy summer fruits all wrapped into one irresistible Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe. Whether you’re sharing it at a summer brunch, a cozy family get-together, or simply treating yourself, this recipe promises pure joy in every bite. So roll up your sleeves, gather your ingredients, and embrace the delicious fun of making these dreamy doughnuts yourself!

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