Summer Fruit Cheesecake Stuffed Brioche Doughnuts

Introduction

As the warm sun graces us with its presence and the days stretch longer, there’s nothing quite like a sweet treat that embodies the essence of summer. Recently, I decided to experiment with a dessert that combines two beloved favorites: doughnuts and cheesecake. The result was these delightful Summer Fruit Cheesecake Stuffed Brioche Doughnuts. Fluffy, golden brioche doughnuts filled with a rich cheesecake mixture and topped with a vibrant summer fruit compote—these treats were a hit with my family! Everyone relished the balance of sweetness, the creamy filling, and the fresh burst of fruit. It quickly became a go-to recipe for summer gatherings and picnics. If you’re looking to impress your friends and family with a dessert that’s both indulgent and refreshing, look no further!

Ingredients

For the Doughnuts:

• 100ml milk
• 400g plain flour
• 40g caster sugar
• Pinch of salt
• 2 eggs
• 50g butter
• 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 Toppings:

• Extra blackberries
• Sugar for rolling

Instructions

1. Activate Yeast:

• Heat the milk until lukewarm (not boiling) and sprinkle in the instant yeast. Let it sit for about 5 minutes until foamy.

1. Mix Dry Ingredients:

• In a separate bowl, combine the plain flour, caster sugar, and a pinch of salt.

1. Knead Dough:

• Pour the milk mixture into the dry ingredients and knead for 3-5 minutes until smooth.
• Add the eggs one at a time, kneading for another 3-5 minutes.
• Gradually add the softened butter, continuing to knead for about 5 minutes until the dough is elastic and shiny.

1. Rise Dough:

• Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.

1. Make Compote:

• In a skillet, combine the blackberries, blueberries, caster sugar, and lemon juice. Cook over medium heat until the fruit is soft and the mixture thickens slightly, about 10 minutes. Allow to cool.

1. Make Cheesecake Filling:

• In a mixing bowl, whisk the double cream until it thickens. Then, add the cream cheese, icing sugar, and 2 tablespoons of the cooled fruit compote. Mix until well combined and smooth.

1. Roll and Cut Dough:

• Once the dough has risen, turn it out onto a lightly floured surface. Roll it out to about 1 inch in height and cut into circles approximately 2 inches wide.

1. Heat Oil:

• In a large casserole dish, heat vegetable oil over high heat until it reaches about 180°C (350°F).

1. Fry Doughnuts:

• Carefully add the dough circles to the hot oil, frying until golden brown on both sides, about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.

1. Roll in Sugar:
   • While still warm, roll the doughnuts in sugar to coat.
2. Fill Doughnuts:
   • Once the doughnuts have cooled slightly, use a piping bag fitted with a nozzle to fill each doughnut with the cheesecake mixture.
3. Decorate:
   • Top with additional blackberries for a beautiful presentation.

Enjoy your delicious Summer Fruit Cheesecake Stuffed Brioche Doughnuts!

Nutrition Facts (per doughnut)

• Servings: 12
• Calories: 280
• Sugar: 15g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours (including rising time)

How to Serve

• Serve the doughnuts warm or at room temperature.
• For an extra special touch, dust with powdered sugar.
• Pair with a cup of coffee or tea for a delightful afternoon treat.
• Arrange on a platter for sharing at parties or gatherings.
• Garnish with mint leaves for a fresh presentation.

Additional Tips

1. Ensure Proper Yeast Activation: Make sure your milk isn’t too hot, or it can kill the yeast. It should feel warm to the touch.
2. Use Quality Ingredients: Opt for high-quality cream cheese and fresh berries for the best flavor.
3. Don’t Rush the Rising Time: Allow the dough to rise until it has doubled in size for the best texture.
4. Fry in Batches: Avoid overcrowding the pot while frying to ensure even cooking.
5. Experiment with Flavors: Try different fruit compotes, like strawberries or raspberries, to customize your doughnuts.

Recipe Variations

• Chocolate Cheesecake Filling: Substitute cream cheese with chocolate cream cheese and add cocoa powder to the filling.
• Fruit Variations: Use any combination of summer fruits, such as strawberries or peaches, for the compote.
• Glazed Doughnuts: Instead of rolling in sugar, dip the cooled doughnuts in a simple glaze made from icing sugar and milk.
• Savory Option: Swap the sweet filling for a savory cream cheese mixture with herbs and spices for a unique twist.

Serving Suggestions

• Serve with a side of fresh fruit for a colorful and nutritious addition.
• Pair with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
• Create a dessert platter with various sweet treats for special occasions.

Freezing and Storage

• Storage: Keep doughnuts in an airtight container at room temperature for up to 2 days.
• Freezing: Doughnuts can be frozen before filling. Thaw at room temperature and fill with cheesecake mixture when ready to serve.
• Filled Doughnuts: Best eaten fresh, but can be stored in the fridge for up to 2 days.

FAQ Section

1. Can I use store-bought doughnuts instead?

• Yes, you can fill store-bought doughnuts with the cheesecake mixture for a quicker option.

1. How can I tell if the doughnuts are cooked?

• They should be golden brown on the outside. You can also insert a toothpick into one to check for doneness; it should come out clean.

1. What if I don’t have instant yeast?

• You can use active dry yeast; just activate it in warm milk for about 10 minutes before adding it to the dough.

1. Can I make the compote in advance?

• Yes, the compote can be made ahead of time and stored in the fridge for up to a week.

1. How do I fill the doughnuts without making a mess?

• Use a piping bag with a long, thin nozzle to easily fill the doughnuts from the side.

1. What if I don’t have a deep fryer?

• A heavy-bottomed pot works well for frying doughnuts on the stove.

1. Can I bake the doughnuts instead of frying?

• Yes, you can bake them at 180°C (350°F) for about 15-20 minutes, but they won’t have the same texture as fried doughnuts.

1. Can I use low-fat cream cheese?

• Yes, but the texture and richness of the filling may vary.

1. How long will the doughnuts stay fresh?

• They’re best eaten within 2 days but can be stored in the fridge for up to a week if filled.

1. What other toppings can I use?
   • Consider using sprinkles, crushed nuts, or a drizzle of chocolate sauce for added flair.

Conclusion
These Summer Fruit Cheesecake Stuffed Brioche Doughnuts are more than just a sweet treat; they’re a celebration of summer flavors and indulgence. With their fluffy texture, creamy filling, and vibrant fruit topping, they make for the perfect dessert or snack. Whether you’re hosting a summer gathering, enjoying a quiet afternoon, or simply treating yourself, these doughnuts will surely delight your taste buds. So roll up your sleeves and get ready to impress your family and friends with this delicious recipe!

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