Raspberry Cheesecake Brioche Doughnuts Recipe

Delicious overnight brioche doughnuts with the smoothest raspberry cheesecake filling (just 4 ingredients). Absolutely delicious!   

Doughnut – 3 3/4 cups (500 g) all-purpose flour – 1 cup (240 ml) full fat milk – 1/4 cup (60 g) granulated sugar – 2 1/4 teaspoons (7 g) instant dry yeast, (one envelope of yeast) – 2 egg yolk – 1 large egg – 1/2 stick (60 g) unsalted butter, melted – 1 teaspoon vanilla extract, or vanilla paste – 1 tablespoon dark rum – 1/2 teaspoon fine sea salt – zest from 1 small organic lemon Raspberry filling – 13 tablespoons (180 g) unsalted butter, softened – 1 cup (160 g) powdered sugar – 9 oz (260 g) cream cheese, at room temperature – 1/4 cup freeze-dried raspberry powder Extra – 1 qt (1 l) sunflower, canola or other neutral oil , for frying – sugar, for coating the doughnut

INGREDIENTS

Make dough Set aside flour in a dish or stand mixer bowl. Heat or microwave milk until warm. Add yeast and 1 tsp sugar. Let sit until yeast bubbles.  

INSTRUCTIONS

STEP 1

In another bowl, combine remaining sugar, egg yolks, egg, butter, vanilla, rum, salt, and lemon zest.    

STEP 2

Slowly whisk the yeast mixture into the flour, then add the egg mixture and knead with a dough hook for a few minutes until the dough comes together and pulls away from the sides.   

STEP 3

Though sticky, the dough should be smooth and flour-free. Place the dough in a large oiled bowl and lightly knead. Keep loosely wrapped in plastic in the fridge. Proof overnight or for 2 hours at room temperature.  

STEP 4

Next day, remove the dough from the bowl and place it on a lightly floured board. Divide it into 12 equal pieces (2.5-3 ounces, 70-80g each).  

STEP 5

Shape each piece into a ball and place on floured parchmentor silpat. Leave room between dough balls since they rise. Wrap the dough in a light kitchen towel or plastic wrap for 2 hours to double.   

STEP 6

Fry doughnuts. Heat oil in a big cast iron pan on medium. Heat oil to 320-340°F (160-170°C). Insert one doughnut at a time with a thin spatula into the hot oil.  

STEP 7

Fry 2-4 doughnuts per skillet, depending on size. Fry doughnuts for 2-3 minutes, then flip and fry for 2 more minutes till golden brown. Plate cooked doughnuts with paper towels. Coat heated donuts with sugar.  

STEP 8

Making filling Mix butter, sugar, and cream cheese in a large bowl on medium speed until creamy. Add raspberry powder. Taste to decide whether you want more raspberries.  

STEP 9

Use a circular pastry bag tip. Pierce each doughnut's side and generously fill with raspberry filling.   

STEP 10

Now serve doughnuts. Although fresh doughnuts taste best, you may store them in the fridge for two days. Before serving, microwave or bring them to room temperature.  

STEP 11

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