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
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
- 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.
