Blueberry Cheesecake Brioche Doughnuts (Sugar-free)

This Brioche Doughnuts recipe is super fluffy, decadent, and oh so flavorful with a light Blueberry Cheesecake filling that will make this sunny weekend unforgettable!


Servings: 20

For the Brioche Doughnuts:

  • 4 - 4 1/2 cups All Purpose Flour
  • 1 cup Milk, warm
  • 1/4 cup Honey
  • 2 1/2 tsp. Active Dry Yeast
  • 4 large Eggs
  • 1/2 cup Olive Oil, or softened butter
  • 1 tsp. Salt

For the Blueberry Cheesecake Filing:

  • 1 cup Heavy Whipping Cream
  • 8 oz. Low Fat Cream Cheese, room temperature
  • 1/2 cup Blueberry Jam, or fresh blueberry compote
  • 3-4 tbsp. Purecane Baking Sweetener + 1/2 cup
  • 1 tsp. Vanilla Extract

To Fry:

  • 1 gallon Vegetable Oil


For the Brioche Doughnuts:

  1. In the bowl of a stand mixer, mix the honey, active dry yeast, and warm milk until combined. Set aside to activate for 10 minutes. The mixture should become foamy.
  2. Add the olive oil, eggs, and salt into the stand mixer. Mix together.
  3. Add in the 4 cups of flour. Using the dough hook attachment, knead the dough for 5-6 minutes, or until a smooth and pliable dough. Add more flour if needed.
  4. Transfer the dough to a large, lightly greased mixing bowl. Cover with plastic wrap, then set aside in a warm environment (or oven with light on) until doubled in size, about 1-2 hours.
  5. Punch down the dough, then place in the fridge overnight. If making all in one day, continue to step 6.
  6. Remove dough from fridge to turn out on a lightly floured surface. Cut the dough into 20 equal pieces. Roll into tight balls by rolling them vigorously against the counter with the palm of your hand.
  7. Cut individual squares of parchment paper to fit 3x the size of each dough ball. Place each dough ball on a single square. Lightly cover with plastic wrap and set aside in a warm environment until doubled in size, about 1-2 hours.
  8. Heat up the vegetable oil to 360F in a medium-sized pot (so that the oil is about 3" deep). Line a baking rack or plate with paper towels.
  9. Pulse the 1/2 cup baking sweetener until superfine but not powder. Transfer to a plate. Set aside.
  10. Fry 3-4 doughnuts at a time, about 1-2 minutes per side or until golden brown. Use slotted spoon to remove doughnuts from the oil, then place on the paper towels for a few seconds. Then quickly transfer to the sugar plate to carefully toss.

For the Blueberry Cheesecake Filling:

  1. In the bowl of a stand mixer, mix all ingredients except the heavy whipping cream together until well-combined, about 1 minute. Transfer mixture to a bowl.
  2. In the same mixing bowl, whisk the heavy whipping cream until stiff peaks. Using a rubber spatula, add in half of the blueberry mixture. Fold together. Add in the remaining blueberry mixture, folding in until smooth.
  3. Add the blueberry cheesecake filling to a piping bag to fill each doughnut. Enjoy!