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Cheesecake Stuffed Brioche Doughnuts

Close-up of a delicious cheesecake stuffed doughnut filled with cream and berry jam, dusted with powdered sugar.
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Create bakery-style brioche doughnuts filled with creamy cheesecake and topped with fruit compote or glaze. Perfect for a weekend baking project.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • 4 cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup unsalted butter, softened
  • Vegetable oil, for frying
  • For the Cheesecake Filling:
  • 8 ounces cream cheese, softened
  • â…“ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the Topping:
  • ½ cup powdered sugar
  • 2–3 tablespoons milk or water
  • Fresh berries or fruit compote

Instructions

  1. In a large bowl, combine warm milk and yeast. Let sit for 5-10 minutes until foamy.
  2. Stir in ½ cup sugar, 4 cups flour, salt, eggs, and softened butter into the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1.5-2 hours, or until doubled in size.
  4. Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball.
  5. For the cheesecake filling, beat softened cream cheese and â…“ cup sugar until smooth. Beat in the egg yolk and vanilla extract.
  6. To fill the doughnuts, flatten each dough ball into a disc. Place about 1 tablespoon of cheesecake filling in the center. Fold the dough edges over the filling and pinch to seal completely, forming a ball.
  7. Place the filled dough balls on a parchment-lined baking sheet, cover loosely, and let rise for another 30-45 minutes.
  8. Heat vegetable oil in a deep pot to 350°F (175°C).
  9. Fry the doughnuts in batches for 2-3 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
  10. For the glaze, whisk together powdered sugar and milk until smooth. Dip the warm doughnuts into the glaze or toss in granulated sugar. Top with fresh berries or fruit compote if desired.

Notes

  • Ensure the cheesecake filling is well-sealed within the dough to prevent leakage during frying.
  • Fry doughnuts at a consistent temperature to ensure they cook through without burning.
  • Experiment with different fruit compotes like blackberry or mixed berry for varied flavors.

Nutrition

Find it online: https://mdlatdmm.com/cheesecake-stuffed-doughnuts/