Raspberry Cheesecake Brioche Doughnuts

These raspberry cheesecake brioche doughnuts bring the bakery right into your own kitchen. Each fluffy brioche is fried to golden perfection then filled to the brim with a creamy raspberry cheesecake center that is both tart and sweet. With an overnight dough for extra flavor and a simple four ingredient filling these are a treat worth the wait.

My family asks for these every holiday morning now but honestly I have snuck one or two from the fridge the next day because I just cannot resist that raspberry cheesecake filling.

Ingredients

• All purpose flour: gives the dough structure and fluffiness choose a high quality unbleached flour for best texture
• Full fat milk: brings richness and tenderness in the dough always use whole milk for the softest crumb
• Granulated sugar: adds sweetness and feeds the yeast for rise
• Instant dry yeast: ensures a reliable fluffy rise check that your yeast smells fresh before using
• Egg yolks and whole egg: provide color moisture and richness free range eggs offer the best flavor
• Unsalted butter melted: keeps the crumb rich and soft choose European style for extra creaminess
• Vanilla extract or paste: brings warm aroma use real vanilla for real flavor
• Dark rum: adds subtle depth and complexity in the background
• Fine sea salt: balances out sweetness and enhances flavor using pure sea salt really makes a difference
• Lemon zest: brightens each bite and lifts the overall flavor use organic lemons for the zest to avoid pesticides
• Softened unsalted butter for the filling: makes it extra creamy and not oily use room temperature butter so it blends well
• Powdered sugar: ensures the filling is silky smooth sift it for best results
• Cream cheese: delivers tang and richness always choose block style full fat for better texture
• Freeze dried raspberry powder: infuses bold berry flavor and vibrant color grind your own for best freshness
• Neutral oil like sunflower or canola for frying: heats evenly and will not impart unwanted flavor
• Extra granulated sugar: is perfect for coating the doughnuts while warm for that classic finish

Step-by-Step Instructions

Make the Dough:

Bloom the Yeast
Warm the milk until it is comfortably warm to the touch but not hot Mix in a little sugar and all the yeast Let it sit until the mixture looks foamy and bubbly This ensures the yeast is active and gives your dough a head start

Mix Wet Ingredients:

In a separate bowl whisk together the remaining sugar egg yolks whole egg melted butter vanilla rum salt and lemon zest This makes sure all the flavor boosters and emulsifiers are evenly blended before hitting the flour

Combine and Knead:

Pour the yeast mixture into your sifted flour then slowly add your egg and butter mixture Knead with a dough hook or by hand until the dough is smooth and comes away from the sides of the bowl The dough will be sticky but resist adding extra flour Aim for a cohesive shiny dough

First Proof Overnight:

Transfer dough to a large greased bowl and cover loosely Refrigerate overnight or for at least two hours This slow rise deepens flavor and firms the dough so shaping is simpler later

Shape Doughnuts:

On a lightly floured surface divide the chilled dough into twelve equal pieces Weigh if needed for even results Shape each into a taut ball and place on a parchment lined tray with space in between Dust lightly with flour Cover loosely and let rest until puffed and doubled in size usually about two hours at room temp

Fry the Doughnuts:

Pour neutral oil into a heavy pot or cast iron skillet until it reaches two to three inches deep Heat to 320 up to 340 degrees Fahrenheit Use a thermometer for accuracy Gently lower a few dough balls at a time into the oil Fry on the first side for two to three minutes then flip and fry another two minutes Aim for evenly golden brown doughnuts

Sugar Coat:

As soon as the doughnuts come out of the oil set them on paper towels briefly then roll them in sugar while still warm This adds the classic sparkly crust

Make the Filling:

Beat the softened butter with powdered sugar and cream cheese until entirely smooth creamy and lump free Add in the raspberry powder and mix well Taste and adjust with more raspberry powder if you want an extra fruity punch

Fill the Doughnuts:

Transfer the raspberry cheesecake filling to a large piping bag fitted with a plain round tip Push the tip into the side of each cooled doughnut and fill generously You should be able to feel the doughnut swell with filling

Serve and Store:

Enjoy immediately Most irresistible when fresh but if you have leftovers store in the refrigerator for up to two days Let them come to room temperature or microwave briefly before eating again

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My favorite part is that first bite when the creamy raspberry filling almost bursts out I still remember my niece’s face the first time she tried one she just looked at me wide eyed and then asked for a second

Storage Tips

These doughnuts are best eaten the day they are made but leftovers will keep covered in the refrigerator for up to two days To restore their fluffiness just let them come to room temperature or warm a few seconds in the microwave before serving Try not to store them in airtight containers while still warm as condensation can make the sugar coating melt

Ingredient Substitutions

If you cannot find freeze dried raspberry powder pulse freeze dried whole raspberries in a high power blender then sift out the seeds For the filling standard block cream cheese works much better than the whipped kind If you need to avoid alcohol simply skip the dark rum

Serving Suggestions

Serve these doughnuts at brunch on a pretty platter or as a show stopping afternoon treat They are especially perfect with tea or a fruity sparkling beverage Dust with a bit of extra raspberry powder for an elegant finishing touch

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A Sweet History

Brioche doughnuts borrow their soft fluffy texture from classic French brioche which is beloved for its rich eggy crumb Filling doughnuts with creamy cheese and berry flavors channels the best European pastry traditions with a playful modern twist Everyone who tastes these always asks about the filling and I love sharing that it takes just four easy pantry items

Recipe FAQs

→ Why is overnight proofing important for brioche dough?

Overnight proofing allows slow fermentation, developing deeper flavor and a light, airy crumb. It also makes shaping easier as the chilled dough is less sticky.

→ How do I ensure my doughnuts are cooked evenly?

Maintain the oil temperature between 320-340°F (160-170°C) and avoid overcrowding the pan. Fry in small batches for even browning and a fully cooked center.

→ Can I make raspberry powder at home?

Yes! Pulse freeze-dried raspberries in a blender, then sift to remove seeds. Store the powder in a cool, dark place for future use in fillings or baking.

→ How should I store leftover doughnuts?

Keep any leftovers in the refrigerator for up to 2 days. Allow them to come to room temperature or rewarm briefly before enjoying again for best texture.

→ Is it possible to substitute the filling flavor?

Absolutely! You can swap the raspberry powder for other freeze-dried fruits, or even use jam or chocolate for a different twist.