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:
For the Brioche Doughnuts:
- 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.
- Add the olive oil, eggs, and salt into the stand mixer. Mix together.
- 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.
- 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.
- Punch down the dough, then place in the fridge overnight. If making all in one day, continue to step 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.
- 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.
- 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.
- Pulse the 1/2 cup baking sweetener until superfine but not powder. Transfer to a plate. Set aside.
- 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:
- 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.
- 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.
- Add the blueberry cheesecake filling to a piping bag to fill each doughnut. Enjoy!