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
Scale
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.
