If you are looking for a delightful treat that combines the lightness of summer fruits with the indulgence of creamy cheesecake inside a pillowy brioche exterior, then the Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe is exactly what you need! This recipe brings together tender, golden doughnuts filled with a luscious cheesecake and summer fruit compote filling, delivering an irresistible explosion of sweet flavors with every bite. Whether for a special brunch or a weekend sweet craving, these doughnuts will quickly become your new favorite go-to dessert.
Ingredients You’ll Need
Nothing fancy, just simple, high-quality ingredients that work together to create the perfect balance of richness, fluffiness, and fresh summer flavor in your doughnuts. Each component plays a crucial role, from the buttery brioche dough to the tangy cheesecake filling and the vibrant fruit compote that brings it all to life.
- Milk (100ml): Lukewarm milk activates the yeast and keeps the dough soft and tender.
- Plain flour (400g): Provides the structure needed for that classic doughnut texture.
- Caster sugar (40g + 200g + extra): Adds sweetness in the dough, the compote, and for coating, balancing tartness with sugary goodness.
- Pinch of salt: Enhances all the flavors and keeps the dough balanced.
- Eggs (2): Give richness and help bind the dough together for softness.
- Butter (50g): Adds a golden color and lovely richness to the brioche dough.
- Instant yeast (7g): The magical ingredient that makes your dough rise beautifully fluffy.
- Full-fat cream cheese (200g): The star of the filling, smooth and creamy for that cheesecake goodness.
- Icing sugar (150g): Sweetens and smooths the cheesecake filling perfectly.
- Summer fruits compote (2 tbsp for filling, plus extra blackberries): A vibrant mix of blackberries and blueberries cooked down to juicy sweetness.
- Blackberries (200g): For the compote and gorgeous topping to finish the doughnuts.
- Blueberries (200g): Add natural sweetness and gorgeous color to the compote.
- Lemon juice (juice of 1 lemon): Adds brightness and balances the sweetness in the fruit compote.
- Vegetable oil (for frying): Essential for frying the doughnuts to a crispy, golden perfection.
How to Make Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
Step 1: Activate the Yeast
Begin by warming your milk until it’s lukewarm—that perfect temperature wakes up the yeast without killing it. Stir in the instant yeast and let it sit for about 5 minutes until it becomes noticeably foamy. This bubbly start is your first sign that your dough will rise beautifully.
Step 2: Mix Dry Ingredients
While the yeast activates, combine the plain flour, caster sugar, and a pinch of salt in a large mixing bowl. This dry base is essential for giving your doughnut dough structure while the sugar adds just the right hint of sweetness.
Step 3: Knead the Dough
Pour your foamy milk and yeast mixture into the bowl of dry ingredients and knead them together for about 3 to 5 minutes until everything starts to come together into a smooth dough ball. The kneading process helps develop gluten, which is crucial for that springy brioche texture.
Step 4: Incorporate the Eggs
Add the eggs one at a time, kneading for an additional 3 to 5 minutes. The eggs enrich your dough and make it extra tender and flavorful, perfect for a luxurious doughnut experience.
Step 5: Add the Butter
Gradually add softened butter and continue kneading for about 5 more minutes. The dough will become elastic and shiny, a classic sign that it’s ready for the next stage. Butter adds that melt-in-your-mouth softness and luscious taste that sets brioche apart.
Step 6: Let the Dough Rise
Cover your dough with a damp towel or plastic wrap and place it in a warm spot for 1 to 2 hours. When it doubles in size, you know the dough is perfectly risen and ready for shaping. This waiting time is key to getting your doughnuts light and airy.
Step 7: Prepare the Summer Fruits Compote
While the dough rises, make the fruit compote by combining blackberries, blueberries, caster sugar, and fresh lemon juice in a skillet. Cook the mixture over medium heat for about 10 minutes until the fruits break down and thicken into a glossy compote. Let it cool to bring out the vibrant summertime sweetness.
Step 8: Make the Cheesecake Filling
Whip the cream cheese and icing sugar together until smooth, then fold in two tablespoons of the cooled fruit compote. This creates a creamy, fruity filling that is the heart of this Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe—rich, tangy, and perfectly balanced.
Step 9: Shape the Doughnuts
Turn the risen dough out onto a lightly floured surface and roll it to about 1 inch thick. Use a cookie cutter or glass to cut rounds about 2 inches wide. This shape creates just the right size for frying and filling.
Step 10: Heat the Oil
Heat vegetable oil in a deep pan or casserole dish to 180°C (350°F). This temperature is vital to get a golden crust without soaking up too much oil, so keep your thermometer handy!
Step 11: Fry the Doughnuts
Carefully place the dough circles into the hot oil, frying for 2 to 3 minutes on each side, or until golden and puffed. Drain them on paper towels to soak up any excess oil. The doughnuts should be irresistibly soft inside with a lightly crisp exterior.
Step 12: Sugar Coat the Doughnuts
While still warm, roll the doughnuts generously in caster sugar. This adds a delightful crunch and extra sweetness on the outside, making every bite even more indulgent.
Step 13: Fill the Doughnuts
Once cooled enough to handle, use a piping bag fitted with a nozzle to fill each doughnut with the cheesecake and fruit mixture. This step transforms your doughnuts into a spectacular, flavor-packed treat.
Step 14: Decorate and Serve
Top each filled doughnut with fresh blackberries for a fresh, beautiful touch that screams summer. Now your Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe is complete and ready to wow!
How to Serve Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
Garnishes
Don’t underestimate the power of a simple garnish! Fresh blackberries not only add a pop of color but also a juicy burst of freshness that complements the sweet and creamy filling beautifully. A light dusting of icing sugar or a drizzle of lemon glaze can also elevate their visual appeal and flavor.
Side Dishes
Serve your stuffed doughnuts alongside a cup of freshly brewed coffee or a chilled glass of sparkling lemonade to balance the richness with refreshing notes. A small bowl of mixed summer berries or a dollop of whipped cream can also complement the dish without overpowering it.
Creative Ways to Present
If you want to impress your guests, try presenting these doughnuts on a rustic wooden board with scattered fresh berries and small bowls of extra cheesecake filling or fruit compote for dipping. Another creative idea is to stack them in a pyramid, sprinkled with edible flowers for a festive look at brunch parties or gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and who doesn’t love having extras?), store the doughnuts in an airtight container at room temperature for up to two days to maintain freshness. Avoid refrigeration as it can dry out the doughnuts and make the cheesecake filling a bit dense.
Freezing
You can freeze the doughnuts either plain or filled. For best results, freeze them unfilled by wrapping tightly in plastic wrap and placing in a freezer bag. When ready to enjoy, thaw at room temperature and then fill them fresh with the cheesecake mixture and fruit compote to keep flavors vibrant.
Reheating
To reheat, gently warm the doughnuts in a microwave for 10-15 seconds or briefly in a low oven until just warm. This keeps the dough tender and reactivates the sugar coating’s crunch, making them taste freshly made.
FAQs
Can I use frozen berries instead of fresh for the compote?
Absolutely! Frozen berries work wonderfully, especially when fresh ones are out of season. Just thaw and drain any excess liquid before cooking the compote to avoid watery filling.
Is there a substitute for cream cheese in the filling?
If you want a lighter version, you can try mascarpone cheese, which is smoother and slightly less tangy. However, cream cheese offers the perfect balance of tang and richness traditional in cheesecake flavors.
Can I bake the doughnuts instead of frying them?
This recipe is designed for frying to get that classic golden crust and tender inside, but you can bake the doughnuts at 180°C (350°F) for 12-15 minutes as a healthier alternative, though the texture will be slightly different.
How long do these doughnuts keep fresh after filling?
Because of the cheesecake filling, it’s best to eat these doughnuts within one to two days. After that, the filling can become watery or lose its creamy texture.
Can I make the filling ahead of time?
Yes! You can prepare the cheesecake filling a day in advance and keep it refrigerated in an airtight container. Give it a quick stir before piping into the doughnuts for the best texture.
Final Thoughts
Making the Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe is one of those joyous kitchen adventures that pays off in every delicious bite. Combining freshly fried brioche doughnuts with a creamy cheesecake filling and vibrant summer fruit compote is a winning combination that’s sure to brighten your day and impress your friends or family. Give this recipe a try—you’ll be amazed how such simple ingredients can come together to create such an unforgettable treat!
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Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Summer Fruit Cheesecake Stuffed Brioche Doughnuts combine the soft, buttery texture of homemade brioche with a luscious cream cheese filling and a tangy summer fruit compote. Fried until golden and rolled in sugar, these doughnuts are topped with fresh blackberries for a delightful burst of flavor and texture, perfect for a special breakfast or an indulgent dessert.
Ingredients
For the Doughnuts:
- 100ml milk
- 400g plain flour
- 40g caster sugar
- Pinch of salt
- 2 eggs
- 50g butter, softened
- 7g instant yeast
For the Cheesecake Filling:
- 200g full-fat cream cheese
- 150g icing sugar
- 2 tbsp summer fruits compote (prepared)
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 the mixture sit for about 5 minutes until foamy, indicating the yeast is activated.
- Mix Dry Ingredients: In a separate large bowl, combine the plain flour, caster sugar, and a pinch of salt, ensuring they are well mixed.
- Knead Dough: Pour the foamy milk and yeast mixture into the dry ingredients. Knead the dough for 3 to 5 minutes until it forms a smooth consistency.
- Add Eggs: Add the eggs one at a time to the dough, kneading continuously for another 3 to 5 minutes to incorporate fully.
- Add Butter: Gradually mix in the softened butter, continuing to knead for about 5 minutes until the dough becomes elastic, glossy, and smooth.
- Rise Dough: Cover the dough with a kitchen towel or plastic wrap and place it in a warm area. Allow it to rise for 1 to 2 hours until doubled in size.
- Make Compote: In a skillet over medium heat, combine blackberries, blueberries, caster sugar, and lemon juice. Cook until the fruit softens and the mixture thickens slightly, about 10 minutes. Once done, set aside to cool.
- Make Cheesecake Filling: In a mixing bowl, whisk the double cream until thickened. Then add the full-fat cream cheese, icing sugar, and 2 tablespoons of the cooled summer fruit compote. Mix until smooth and well combined.
- Roll and Cut Dough: Punch down the risen dough and turn it onto a lightly floured surface. Roll it out to about 1 inch thick. Use a cutter to cut the dough into circles about 2 inches wide.
- Heat Oil: In a deep casserole or heavy-bottomed pan, heat vegetable oil to 180°C (350°F), ensuring there is enough oil for frying.
- Fry Doughnuts: Carefully place the dough circles into the hot oil. Fry each side for 2 to 3 minutes until golden brown. Remove and drain on paper towels to absorb excess oil.
- Roll in Sugar: While still warm, roll the doughnuts in sugar until fully coated for a sweet finish.
- Fill Doughnuts: Allow the doughnuts to cool slightly. Using a piping bag fitted with a nozzle, fill each doughnut with the prepared cheesecake filling.
- Decorate: Garnish each filled doughnut with extra blackberries on top for an elegant and fresh presentation.
Notes
- Ensure the milk is only lukewarm before adding yeast to avoid killing the yeast.
- For best results, use full-fat cream cheese and double cream to achieve a rich, creamy filling.
- Be cautious while frying to maintain oil temperature for even cooking and avoid greasy doughnuts.
- Let the doughnuts cool slightly before filling to prevent the filling from melting.
- Summer fruits compote can be made ahead and stored in the refrigerator for up to 3 days.
- You can substitute summer fruits with seasonal berries of choice.
