Raspberry Cheesecake Brioche Doughnuts
These brioche doughnuts are super fluffy, pillowy soft donut recipe that's bursting with a no bake creamy raspberry cheesecake inside!
Ingredients
Servings: 12-14
For the Dough:
- BUBBL’R Pitaya Berry Nect’r Antioxidant Sparkling Water, for serving
- 3 ¾ cup All Purpose Flour
- 1 cup Warm Milk
- ¼ cup Granulated Cane Sugar + more for garnishing
- 1 large Egg
- 1 Egg Yolk
- 2 ½ tsp. Instant Dry Yeast
- 4 tbsp. (½ stick) Butter, melted
- Zest of 1 Lemon
- 64 oz. Neutral Oil, for frying
For the Filling:
- 1 cup Powdered Sugar
- 8 oz. Cream Cheese, softened
- ½ cup (1 stick) Butter, softened
- ½ cup Freeze Dried Raspberries
- ¼ cup Milk
Instructions
For the Dough:
- In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Briefly whisk to mix, then set aside for 8-10 minutes to activate the yeast.
- Add the egg, egg yolk, melted butter, and lemon zest into the bowl. Whisk to combine.
- Add the flour. Using the hook attachment, knead on LOW speed for 2 minutes.
- Increase the speed to Medium-High to knead 4-6 more minutes. The dough should be smooth and pliable. (If too dry, add more milk. If too wet, add more water.)
- Place the dough in a lightly greased bowl. Cover with plastic wrap. Set aside to rise in a warm environment (like oven with light on) for 1-2 hours, until doubled in size.
- In the meantime, cut out 4x4” squares of parchment paper. Place them in a single layer on 1-2 baking pans.
- Roll out the dough on a lightly floured surface to ½” thick. Using a 2 ½ - 3” cookie cutter, cut the doughnuts. Re-roll the dough as needed to use it all.
- Place each doughnut on a single square of parchment paper.
- Cover the doughnuts with plastic wrap. Set aside to rise 1-2 hours, until doubled in size.
- Heat the neutral oil in a large pot over medium high heat to 350F. Using a large spoon or wooden spatula, gently scoop underneath the parchment paper-lined doughnuts to place in the hot oil. Use tongs to remove the parchment paper.
- Fry 1-2 minutes on each side, until golden brown.
- Using a slotted spoon, remove the doughnuts to place on a paper towel lined plate.
- While still warm, toss the doughnuts in more granulated cane sugar.
- Let cool 10 minutes before adding filling.
For the Filling:
- Crush the freeze-dried raspberries to a fine crumb-like texture.
- In the bowl of a stand mixer, combine the softened cream cheese, butter, and crushed raspberries. Beat until light and fluffy, about 2 minutes.
- Add the powdered sugar and milk, beat another 3 minutes. If you prefer a lighter filling, add 1 tablespoon more milk at a time to adjust to taste.
- Transfer the cheesecake filling to a piping bag with a small tip. Fill the cooled doughnuts.
- Enjoy with BUBBL’R Pitaya Berry Nect’r Antioxidant Sparkling Water for a complimentary drink!
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