Description
Indulge in these delightful Summer Fruit Cheesecake Stuffed Brioche Doughnuts, featuring fluffy brioche doughnuts filled with a rich cheesecake mixture and topped with a vibrant summer fruit compote. Perfect for summer gatherings or a special treat, these doughnuts blend comfort and decadence in every bite.
Ingredients
Scale
- 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
- For the Summer Fruits Compote:
- 200g blackberries
- 200g blueberries
- 200g caster sugar
- Juice of 1 lemon
- For 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 foamy.
- Mix Dry Ingredients:
- In a separate bowl, combine the plain flour, caster sugar, and a pinch of salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- Heat Oil:
- In a large casserole dish, heat vegetable oil over high heat until it reaches about 180°C (350°F).
- 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.
- Roll in Sugar:
- While still warm, roll the doughnuts in sugar to coat.
- Fill Doughnuts:
- Once the doughnuts have cooled slightly, use a piping bag fitted with a nozzle to fill each doughnut with the cheesecake mixture.
- Decorate:
- Top with additional blackberries for a beautiful presentation.
Notes
- Ensure the milk is not too hot when activating the yeast to prevent killing it.
- For a thicker cheesecake filling, use less compote.
- Allow doughnuts to cool before filling to prevent the filling from melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- 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