Description
Delight in these Summer Fruit Cheesecake Stuffed Brioche Doughnuts, a perfect treat combining light, fluffy brioche doughnuts with a creamy cheesecake filling swirled with tangy summer berry compote. Each doughnut is fried to golden perfection, rolled in sugar, and finished with fresh blackberries for a burst of flavor and vibrant presentation.
Ingredients
Scale
For the Doughnuts:
- 100ml milk
- 400g plain flour
- 40g caster sugar
- Pinch of salt
- 2 eggs
- 50g butter, softened
- 7g instant yeast
For the Cheesecake Filling:
- 200g full-fat cream cheese
- 150g icing sugar
- 2 tbsp summer fruits compote (see below)
For the Summer Fruits Compote:
- 200g blackberries
- 200g blueberries
- 200g caster sugar
- Juice of 1 lemon
For the Toppings:
- Extra blackberries
- Sugar for rolling
Instructions
- Activate Yeast: Heat the milk until lukewarm and add the instant yeast. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a separate bowl, combine plain flour, caster sugar, and a pinch of salt to create the base for your doughnuts.
- Knead Dough: Pour the milk and yeast mixture into the dry ingredients. Knead the mixture for 3-5 minutes until you achieve a smooth dough.
- Add Eggs: Incorporate the eggs one at a time into the dough, kneading continuously for 3-5 minutes to ensure full integration.
- Add Butter: Gradually add the softened butter to the dough, kneading for about 5 minutes until it is elastic and has a shiny texture.
- Rise Dough: Cover the dough with a clean kitchen towel or plastic wrap. Let it rest and rise in a warm spot for 1-2 hours until it doubles in size.
- Make Compote: In a skillet over medium heat, combine blackberries, blueberries, caster sugar, and fresh lemon juice. Cook for about 10 minutes until the fruit softens and the mixture thickens slightly. Allow to cool.
- Make Cheesecake Filling: Whisk full-fat cream cheese with icing sugar and 2 tablespoons of the cooled summer fruits compote until smooth and well blended.
- Roll and Cut Dough: Turn the risen dough onto a lightly floured surface. Roll it out to about 1 inch thick and cut circles of approximately 2 inches in diameter.
- Heat Oil: In a large heavy-bottomed casserole or deep frying pan, heat vegetable oil over high heat until it reaches 180°C (350°F).
- Fry Doughnuts: Carefully place the cut dough circles into the hot oil, frying each side for 2-3 minutes until golden brown. Remove and place on paper towels to drain excess oil.
- Roll in Sugar: While the doughnuts are still warm, roll them in granulated sugar to coat thoroughly.
- Fill Doughnuts: Once cooled slightly, fill each doughnut with the prepared cheesecake mixture using a piping bag fitted with a nozzle.
- Decorate: Garnish the filled doughnuts with fresh blackberries for a stunning presentation and an extra burst of fruity flavor.
Notes
- Ensure the milk is lukewarm when activating yeast to avoid killing the yeast with heat.
- Kneading time is important to develop gluten for soft and elastic dough.
- The oil temperature must be maintained around 180°C (350°F) for even frying; too hot will burn the doughnuts, too cool will make them greasy.
- You can substitute the summer fruits compote for any berry compote of your choice.
- Cool the doughnuts slightly before filling to prevent the cheesecake filling from melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
