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Pumpkin Cheesecake Brioche Doughnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 67 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

These Pumpkin Cheesecake Brioche Doughnuts combine the tender, buttery richness of brioche doughnuts with a luscious pumpkin cheesecake filling. Coated in a spiced sugar blend reminiscent of pumpkin pie, these doughnuts are perfect for autumn or any time you crave a cozy, festive treat.

Ingredients

Scale

Doughnuts

  • 2 1/4 tsp active dry yeast
  • 250g whole milk, lukewarm
  • 4 Tbsp (50g) sugar
  • 565g all-purpose flour
  • 1 tsp salt
  • 2 eggs, at room temperature
  • 1 tsp vanilla bean paste
  • 100g unsalted butter, at room temperature
  • Neutral oil for frying

Pumpkin Spice Sugar

  • 200g granulated sugar
  • 1 ½ tsp pumpkin pie spice

Pumpkin Cheesecake Filling

  • 280g pumpkin puree (use 200g reduced in the filling)
  • 450g cream cheese, softened
  • 100g powdered sugar
  • ½ tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1½ tsp pumpkin pie spice
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine the yeast, lukewarm milk, and 2 tablespoons of sugar. Mix well and leave to sit for 10-15 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix dry ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 tablespoons of sugar. Mix briefly to blend.
  3. Combine wet and dry: Add the eggs, vanilla bean paste, and foamy yeast mixture to the dry ingredients. Mix on low speed for 2-3 minutes until the dough starts coming together; it may look dry initially.
  4. Knead the dough: Increase mixer speed to medium and mix for 5 minutes until the dough is soft and smooth.
  5. Add butter gradually: Reduce mixer speed to low and add the butter piece by piece, ensuring each piece is fully incorporated before adding the next. This should take 3-4 minutes.
  6. Final kneading: Once all butter is incorporated, increase speed to medium and mix for an additional 5 minutes until dough is very soft and smooth.
  7. First rise: Transfer dough to an oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 3 hours or overnight. Alternatively, rise at room temperature.
  8. Shape the doughnuts: Line two baking sheets with parchment paper. Turn dough onto a work surface without flour if possible. Divide into 75g portions and roll each into a tight ball, sealing the bottom well.
  9. Arrange on baking sheets: Place dough balls on prepared sheets, flattening slightly and leaving ample space between each for expansion.
  10. Second rise: Allow doughnuts to proof for 20 minutes to an hour, until a gentle poke leaves an indentation that springs back slowly.
  11. Prepare oil for frying: Heat neutral oil in a heavy-bottomed pot to 350°F (180°C). Place a wire rack over a baking sheet lined with parchment paper for draining.
  12. Fry doughnuts: Test oil temperature with dough scraps. Lower doughnuts two at a time into the hot oil, frying for 3 minutes on one side, then flip and fry another 3 minutes until golden brown.
  13. Drain and coat: Remove doughnuts with a slotted spoon onto the wire rack. Let cool for 30 seconds before tossing in the prepared pumpkin spice sugar. Repeat for all doughnuts.
  14. Prepare pumpkin spice sugar: In a bowl, combine granulated sugar and pumpkin pie spice; set aside for coating doughnuts after frying.
  15. Reduce pumpkin puree: Place 280g pumpkin puree in a medium saucepan and cook over medium heat, stirring constantly for 4-5 minutes until slightly reduced. Allow to cool, then measure out 200g for the filling.
  16. Make cheesecake filling: In a medium bowl, mix reduced pumpkin with softened cream cheese, powdered sugar, vanilla bean paste, cinnamon, pumpkin pie spice, and a pinch of salt. Stir with a rubber spatula, then whisk until smooth and well combined. Alternatively, use a stand mixer with whisk attachment for a smooth texture.
  17. Fill doughnuts: Transfer the pumpkin cheesecake filling into a piping bag fitted with a round tip. Poke a hole in the side of each cooled doughnut using a chopstick, widen it gently with your finger, and pipe in the filling. Finish with a small dollop on top of each doughnut.

Notes

  • Ensure milk is lukewarm to activate yeast properly without killing it.
  • Do not add flour when shaping the doughnuts if possible to maintain dough moisture.
  • The first rise can be done overnight in the refrigerator for added flavor development.
  • Use a thermometer to maintain oil temperature at 350°F to achieve perfectly cooked doughnuts.
  • Be gentle when poking and filling the doughnuts to avoid tearing.
  • These doughnuts are best enjoyed fresh but can be stored in an airtight container for 1-2 days.

Find it online: https://yumrecipesfood.com/pumpkin-cheesecake-brioche-doughnuts-recipe/