If you’re longing for a dessert that bursts with freshness and decadence all at once, the Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe is an absolute must-try. These pillowy brioche doughnuts are filled with luscious cheesecake cream swirled with vibrant summer fruit compote, creating a delightful marriage of flavors and textures. Every bite offers a perfect balance of sweet, tangy, and creamy, making this recipe a true celebration of seasonal fruits and comfort baking.
Ingredients You’ll Need
The beauty of this Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe lies in its simple yet essential ingredients, each carefully chosen to build layers of flavor, texture, and color that make the final dish unforgettable.
- 100ml milk: Lukewarm milk activates the yeast and softens the dough for that tender brioche crumb.
- 400g plain flour: Provides the sturdy base for the doughnuts’ structure while keeping them light.
- 40g caster sugar: Adds subtle sweetness to the dough and helps the yeast bloom.
- Pinch of salt: Enhances overall flavors and balances the sweetness.
- 2 eggs: Bring richness, moisture, and help the dough rise beautifully.
- 50g butter: Softened butter folds in silky texture and that signature brioche richness.
- 7g instant yeast: The magical agent that ensures a light, airy doughnut.
- 200g full-fat cream cheese: For a decadently creamy cheesecake filling that complements the fruit.
- 150g icing sugar: Sweetens the filling without any graininess.
- 2 tbsp summer fruits compote: Bursting with natural fruity tang, blending perfectly into the cheesecake.
- 200g blackberries and 200g blueberries: Fresh or frozen, these make the compote rich and colorful.
- 200g caster sugar (for compote): Sweetens the fruit while they cook down to a luscious jam.
- Juice of 1 lemon: Brightens the compote with a zesty kick.
- Extra blackberries (for topping): Add a fresh, jewel-like finishing touch.
- Sugar for rolling: Coats the warm doughnuts for a delicate crunch and sparkle.
How to Make Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
Step 1: Activate the Yeast and Prepare the Dough
Begin by warming your milk until lukewarm, then sprinkle over the instant yeast. Let it rest for about 5 minutes until you see a lovely foamy layer—this shows the yeast is ready to work its magic. Meanwhile, in a large mixing bowl, sift together plain flour, caster sugar, and a pinch of salt. Once your yeast mixture is bubbly, pour it into the dry ingredients and begin kneading.
Step 2: Knead, Add Eggs and Butter
Knead the flour and milk mixture for 3 to 5 minutes until smooth and elastic. Next, add the eggs one at a time, really working them in before adding the next. This gradual addition builds structure and richness. After the eggs are fully incorporated, soften the butter and add it little by little, kneading for about 5 more minutes. Your dough should come together shiny, elastic, and a bit stretchy—perfect for fluffy brioche doughnuts.
Step 3: Let the Dough Rise
Cover your dough with a clean kitchen towel or plastic wrap and set it in a warm spot. Patience here is key—let it rise for 1 to 2 hours until it doubles in size. This slow fermentation develops flavor and ensures the fluffiest doughnuts possible.
Step 4: Make the Summer Fruits Compote
While the dough is rising, it’s time to create the vibrant summer fruits compote. Toss blackberries, blueberries, caster sugar, and freshly squeezed lemon juice into a skillet, cooking over medium heat. Stir frequently and watch as the fruit softens and the mixture thickens, about 10 minutes. Once done, remove from heat and allow it to cool completely so it melds with the cream cheese filling beautifully.
Step 5: Prepare the Cheesecake Filling
In a mixing bowl, whip the full-fat cream cheese with icing sugar until creamy and smooth. For an extra layer of fruity goodness, stir in two tablespoons of the cooled summer fruits compote. This mixture should be silky and luscious, ready to stuff into your golden doughnuts.
Step 6: Shape and Fry the Doughnuts
Once your dough has doubled, turn it onto a floured surface and roll it out to about 1 inch thickness. Cut into circles roughly 2 inches wide—these will be your perfect bite-sized doughnuts. Heat vegetable oil in a deep casserole dish to about 180°C (350°F). Fry your dough circles carefully, cooking each side until golden brown, approximately 2 to 3 minutes. Remove and drain on paper towels.
Step 7: Sugar Coat and Fill
While still warm, roll each doughnut in sugar to create a sweet, crisp exterior. After they cool slightly, transfer the cheesecake filling into a piping bag and fill each doughnut generously. For a finishing touch, top with fresh blackberries—these garnishes add a pop of color and fresh flavor.
How to Serve Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
Garnishes
Don’t underestimate the power of garnishes! A few fresh blackberries or a light dusting of powdered sugar can elevate your doughnuts from simply delicious to utterly gorgeous. The brightness of fresh berries enhances the fruity notes in the filling, offering contrast to the rich cheesecake cream.
Side Dishes
Consider pairing these doughnuts with a cold glass of sparkling lemonade or a cup of freshly brewed coffee to balance the rich creaminess. If you want a light brunch spread, fresh fruit salad or a delicate green salad with citrus vinaigrette complements the doughnuts nicely without overwhelming your palate.
Creative Ways to Present
For a fun twist, stack a few cheesecake stuffed doughnuts on a pretty cake stand, layering between napkins or edible flowers for a whimsical look. Alternatively, create a dessert platter with dollops of extra fruit compote, whipped cream, and scattered berries for guests to customize their own bites.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be tough), store the doughnuts in an airtight container at room temperature for up to two days to preserve their soft texture. Keep in mind that the filling is fresh so refrigeration isn’t recommended unless you plan to eat them within a day.
Freezing
You can freeze the plain doughnuts before filling by wrapping them individually in plastic wrap and placing them in a freezer bag. Thaw at room temperature, then fill with cheesecake mixture just before serving for the best taste and texture.
Reheating
To revive the doughnuts, warm them gently in a low oven (around 150°C or 300°F) for 5 to 7 minutes. Avoid microwaving as that can make the doughnuts tough. After warming, re-roll in sugar if needed and add the cheesecake filling fresh for that creamy burst.
FAQs
Can I use frozen berries for the compote?
Absolutely! Frozen berries work wonderfully for the compote and even help create a thicker texture as they release more juices while cooking.
Is it possible to bake the doughnuts instead of frying?
You can bake the doughnuts for a lighter version, though frying gives the characteristic golden crust and pillowy texture that’s hard to beat with baking alone.
How long will the filled doughnuts keep fresh?
Once filled, it’s best to enjoy the doughnuts the same day since the cream cheese filling is fresh and perishable.
Can I prepare the cheesecake filling in advance?
Yes, the cheesecake filling can be made up to a day ahead; just keep it chilled in an airtight container and give it a quick whisk before piping into the doughnuts.
What kind of oil is best for frying these doughnuts?
Vegetable oil or any neutral-flavored oil with a high smoke point works best to ensure the doughnuts cook evenly without imparting unwanted flavors.
Final Thoughts
There’s something truly special about the Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe that combines the warmth of homemade doughnuts with the bright, enticing flavors of summer fruits and creamy cheesecake. It’s a joyful treat to share with friends or savor as a personal indulgence. I hope you give this recipe a try and fill your kitchen with the irresistible aroma of fresh-baked goodness!
Print
Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Summer Fruit Cheesecake Stuffed Brioche Doughnuts are a delightful treat combining soft, fluffy brioche doughnuts filled with a creamy homemade cheesecake filling that’s infused with summer fruit compote. Topped with fresh blackberries and rolled in sugar, these doughnuts offer a perfect balance of sweet, tangy, and rich flavors, making them ideal for a special dessert or indulgent snack during warm weather.
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
- Double cream (estimated 100ml, used for whisking)
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 it becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a separate large bowl, combine the plain flour, caster sugar, and a pinch of salt to ensure they are evenly mixed.
- Knead Dough: Pour the foamy milk and yeast mixture into the bowl with the dry ingredients. Knead the mixture for 3-5 minutes until the dough becomes smooth.
- Add Eggs: Add the eggs one at a time into the dough, kneading continuously for another 3-5 minutes to incorporate them fully and develop the gluten.
- Add Butter: Gradually add the softened butter while continuing to knead the dough for about 5 minutes until the dough is elastic, shiny, and slightly sticky.
- Rise Dough: Cover the dough with a clean kitchen towel or plastic wrap and set it aside in a warm place for 1 to 2 hours until it doubles in size, indicating proper fermentation.
- Make Compote: In a skillet over medium heat, combine blackberries, blueberries, caster sugar, and lemon juice. Cook the mixture for about 10 minutes until the fruit softens and the compote thickens slightly. Allow it to cool before use.
- Make Cheesecake Filling: Whisk the double cream in a mixing bowl until it thickens and holds soft peaks. Gently fold in the cream cheese, icing sugar, and 2 tablespoons of the cooled summer fruits compote until smooth and well combined.
- Roll and Cut Dough: After rising, transfer the dough to a lightly floured surface and roll it out to about 1 inch (2.5 cm) thick. Cut into circles approximately 2 inches (5 cm) wide using a cutter or glass.
- Heat Oil: In a large deep pan or casserole dish, heat vegetable oil to 180°C (350°F), suitable for deep frying the doughnuts.
- Fry Doughnuts: Carefully add dough circles into the hot oil in batches, frying each side for 2-3 minutes or until golden brown. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Roll in Sugar: While still warm, roll each doughnut in granulated sugar to coat evenly, enhancing sweetness and texture.
- Fill Doughnuts: Allow the doughnuts to cool slightly. Using a piping bag fitted with a nozzle, fill each doughnut with the prepared cheesecake mixture by injecting the filling into the center.
- Decorate: Top each stuffed doughnut with fresh blackberries for an attractive finish and a burst of fresh flavor.
Notes
- Ensure the milk is warm but not hot to properly activate the yeast without killing it.
- Softened butter should be at room temperature to incorporate smoothly into the dough.
- The dough needs adequate kneading to develop elasticity which will make the doughnuts light and fluffy.
- Make sure oil temperature is maintained around 180°C (350°F) for even frying and to avoid greasy doughnuts.
- Allow the fruit compote to cool completely before adding to the cheesecake filling to prevent melting the cream cheese.
- Use a piping bag with a small nozzle for easier filling of the doughnuts.
