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Summer Fruit Cheesecake Stuffed Brioche Doughnuts


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  • Author: khaoula belabess
  • Total Time: 1 hour
  • Yield: 12 donuts 1x
  • Diet: Vegetarian

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