homemade Raspberry cheesecake brioche doughnuts
Fluffy and flavorful brioche doughnuts (made with overnight dough), filled with the smoothest raspberry cheesecake filling
Ingredients
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Doughnuts
▢3 3/4 cups all-purpose flour
▢1 cup full fat milk
▢1/4 cup granulated sugar
▢2 1/4 teaspoons instant dry yeast (one envelope of yeast)
▢2 egg yolks
▢1 large egg
▢1/2 stick 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 unsalted butter softened
1 cup powdered sugar
9 oz cream cheese at room temperature
1/4 cup freeze-dried raspberry powder
Extra
1 qt sunflower, canola or other neutral oil for fryin sugar for coating the doughnuts
Make the dough
Sift flour into a bowl (or bowl of your stand mixer)and set aside. Warm up milk (stove or microwave) until it’s warm, but not hot, to the touch. Stir in one teaspoon of sugar and all of the yeast. Set aside until the yeast gets bubbly.
In another bowl whisk together the remaining sugar with egg yolks, egg, butter, vanilla, rum, salt and lemon zest. Stir the yeast mixture into the flour slowly, then pour in the egg mixture and knead the dough with a dough hook for a few minutes until the dough comes together and pulls away from the sides. The dough will be somewhat sticky, but it should be smooth with no patches of flour visible.
Give the dough a light knead with your hands then transfer it to a large oiled bowl. Cover loosely with plastic wrap and transfer to the refrigerator. Let proof overnight (or for about 2 hours at room temperature).
The following day, take the dough out of the refrigerator, remove it from the bowl and place it on a lightly floured work surface. Slice it into 12 equal pieces (each should weigh between 2.5-3 ounces or 70-80g).
Shape each piece into a ball and place it on a piece of parchment paper (or silpat) dusted with flour. Leave enough room between all the dough balls, as they will rise. Cover the dough with a light kitchen towel (or plastic wrap) and let rise until doubled in size, about 2 hours.
Fry the doughnuts
Pour oil into a large pot suitable for frying (I’m using a cast iron skillet), set over medium heat. Bring the temperature of the oil to 320-340°F (160-170°C). Using a thin spatula, pick up one doughnut at a time and place it into the hot oil.
You can fry 2-4 doughnuts a time, depending on your skillet size. Fry on the first side for 2-3 minutes, then flip over and fry another 2 minutes, until doughnuts are golden brown on the second side too.
Place fried doughnuts on a platter/pan lined with paper towels. If using granulated sugar, dip warm donuts into granulated sugar to fully coat them.
Make the filling
Combine butter, sugar and cream cheese in a large bowl and whisk on medium speed until the mixture is uniform and smooth. Whisk in raspberry powder. (Taste to see if you want more raspberries.)
Fit a pastry bag with a plain round tip. Fill it with the raspberry filling, then pierce each doughnut on the side and fill it generously with the filling.
Serve doughnuts right away. Although they taste the best fresh, you can store leftover doughnuts in the refrigerator for up to 2 days. Allow them to come to room temperature (or warm them up in the microwave) before serving again.
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Raspberry cheesecake brioche doughnuts are not just a delightful dessert but also a fantastic treat for summer gatherings. The process includes making an overnight brioche dough, which adds richness and depth to the flavor. The secret to achieving that perfect fluffiness lies in the quality of the ingredients used, such as full-fat milk and unsalted butter, which enrich the dough. When frying the doughnuts, maintaining the right oil temperature (320-340°F) is crucial for achieving golden crispy exteriors while ensuring the insides remain soft and fluffy. For the raspberry filling, consider incorporating fresh or frozen raspberries depending on the season. Using freeze-dried raspberry powder enhances the flavor intensity without additional moisture, making it easier to pipe into the doughnuts. Serving these doughnuts fresh, either warm or at room temperature, provides the best experience. You can dust them with powdered sugar or coat them in granulated sugar for added sweetness. Storing any leftovers in the refrigerator can extend their lifespan, but they are best enjoyed soon after preparation. This recipe not only satisfies the sweet tooth but also engages bakers in a fun and creative kitchen activity, perfect for family bonding or impressing guests at a party.
