Raspberry Cheesecake Brioche Doughnuts (Print)

Soft brioche doughnuts filled with tangy raspberry cheesecake cream. Perfect for sharing or enjoying with coffee.

# Ingredients:

→ Brioche Doughnuts

01 - 470 g all-purpose flour
02 - 240 ml full-fat milk
03 - 50 g granulated sugar
04 - 7 g instant dry yeast
05 - 2 egg yolks
06 - 1 large egg
07 - 57 g unsalted butter, melted
08 - 1 teaspoon vanilla extract or vanilla paste
09 - 1 tablespoon dark rum
10 - 0.5 teaspoon fine sea salt
11 - Zest from 1 small organic lemon

→ Raspberry Cheesecake Filling

12 - 185 g unsalted butter, softened
13 - 120 g powdered sugar
14 - 255 g cream cheese, at room temperature
15 - 25 g freeze-dried raspberry powder

→ For Frying and Coating

16 - 950 ml sunflower oil or neutral oil
17 - Granulated sugar, for coating

# Steps:

01 - Sift the flour into a bowl or stand mixer. Warm the milk until it is just warm to the touch, stir in 1 teaspoon of sugar and all of the yeast. Set aside until the mixture becomes bubbly.
02 - In a separate bowl, whisk the remaining sugar with the egg yolks, whole egg, melted butter, vanilla, dark rum, sea salt, and lemon zest.
03 - Gradually pour the yeast mixture into the flour, followed by the egg mixture. Knead using a dough hook for several minutes until the dough is smooth and pulls away from the sides, with no visible flour.
04 - Briefly knead the dough by hand and transfer to a large oiled bowl. Cover loosely with plastic wrap and refrigerate overnight, or let rise at room temperature for 2 hours until doubled.
05 - On a lightly floured surface, divide the dough into 12 equal pieces, each weighing about 70–80 g. Shape each piece into a ball and place on floured parchment paper, ensuring adequate space between each.
06 - Cover the dough balls with a clean kitchen towel or plastic wrap and let rise at room temperature for 2 hours, until doubled in size.
07 - Heat neutral oil in a large pot to 160–170°C. Working in batches, gently lower dough balls into hot oil using a spatula. Fry 2–4 at a time for 2–3 minutes per side, ensuring an even golden brown color. Drain on paper towels.
08 - While still warm, roll doughnuts in granulated sugar to achieve an even coating.
09 - In a large bowl, whisk softened butter, powdered sugar, and cream cheese on medium speed until smooth and uniform. Incorporate freeze-dried raspberry powder; taste and adjust raspberry to preference.
10 - Transfer the raspberry cheesecake filling to a pastry bag fitted with a plain round tip. Pierce the side of each doughnut and pipe in the filling generously.
11 - Serve immediately for optimal freshness. Store leftovers in the refrigerator for up to 2 days and allow to reach room temperature or gently reheat before serving again.

# Notes:

01 - Blitz whole freeze-dried raspberries in a blender and sift to create homemade raspberry powder if not commercially available.
02 - Allowing dough to prove slowly in the refrigerator develops superior flavor and eases shaping when cold.
03 - Maintaining consistent oil temperature during frying ensures an even golden crust without excess oil absorption.

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