Delicious Blueberry Cheesecake Brioche Doughnuts

Introduction

If you're looking to elevate your doughnut game, blueberry cheesecake brioche doughnuts are a delightful choice. Combining the soft, fluffy texture of brioche with the creamy richness of cheesecake and the sweet-tart burst of blueberries, these treats are sure to impress.

Perfect for brunch or as a sweet snack, these doughnuts are more than just a dessert. Each bite offers a harmonious blend of flavors and textures, making them an indulgent yet comforting option. Plus, the process of making them at home can be a rewarding experience that fills your kitchen with delicious aromas.

Ingredients

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 3/4 cup whole milk, warmed
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup blueberry preserves
• 1/2 cup fresh blueberries
• 1/2 cup graham cracker crumbs
• Vegetable oil for frying
• Powdered sugar for dusting (optional)

Directions & Preparation

1. In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. Add the softened butter, eggs, and salt to the yeast mixture. Mix well until combined.
3. Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.
4. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
5. While the dough is rising, prepare the cheesecake filling. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Set aside.
6. Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thick. Cut out circles using a doughnut cutter or two round cookie cutters.
7. Place half of the doughnut circles on a parchment-lined baking sheet. Spoon a small dollop of the cheesecake filling into the center of each circle, then top with another doughnut circle. Seal the edges gently to ensure the filling doesn't leak out during frying.
8. Cover the filled doughnuts with a cloth and let them rise for another 30 minutes.
9. Meanwhile, heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
10. Carefully fry the doughnuts in batches, about 2-3 minutes per side, until they are golden brown. Remove them from the oil and place them on paper towels to drain excess oil.
11. While the doughnuts are still warm, roll them in graham cracker crumbs and dust with powdered sugar if desired.
12. To serve, pipe blueberry preserves into the center of each doughnut and top with fresh blueberries.

FAQs

What can I do if my dough is too sticky?

If your dough is sticky, try adding a little more flour, a tablespoon at a time, until it reaches a manageable consistency.

Can I use frozen blueberries in the filling?

Yes, you can use frozen blueberries, but make sure to thaw and drain them before incorporating them into the filling to avoid excess moisture.

What if my doughnuts are too dense?

If your doughnuts turn out dense, it may be due to over-kneading or not allowing enough time for the dough to rise. Ensure proper rising times and gentle kneading.

Can I replace cream cheese with something else for the filling?

You could try using mascarpone or ricotta cheese as a substitute for cream cheese, but the flavor and texture will differ slightly.

Is there a way to make these doughnuts smaller?

Absolutely! You can use a smaller cutter for the doughnut shapes, just be sure to adjust the frying time accordingly.

What should I do if the filling leaks out during frying?

If your filling leaks, ensure that you are sealing the doughnut edges well before frying. You may also want to try a thicker filling.

Conclusion

These blueberry cheesecake brioche doughnuts are a delightful treat that brings together the best of sweet, creamy, and fruity flavors. Making them from scratch is a fun and rewarding process that can be enjoyed by bakers of all skill levels.

Whether you're sharing them with family or savoring a few for yourself, these doughnuts are sure to be a hit. Enjoy the experience, and happy frying!

Recipe Card

Delicious Blueberry Cheesecake Brioche Doughnuts

Blueberry Cheesecake Brioche Doughnuts made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet 2 1/4 tsp active dry yeast
• 1/2 tsp salt
• 3/4 cup whole milk warmed
• 1/2 cup unsalted butter softened
• 2 large eggs
• 8 oz cream cheese softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup blueberry preserves
• 1/2 cup fresh blueberries
• 1/2 cup graham cracker crumbs
• Vegetable oil for frying
• Powdered sugar for dusting optional

Method

 

1. In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. Add the softened butter, eggs, and salt to the yeast mixture. Mix well until combined.
3. Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.
4. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
5. While the dough is rising, prepare the cheesecake filling. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Set aside.
6. Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thick. Cut out circles using a doughnut cutter or two round cookie cutters.
7. Place half of the doughnut circles on a parchment-lined baking sheet. Spoon a small dollop of the cheesecake filling into the center of each circle, then top with another doughnut circle. Seal the edges gently to ensure the filling doesn't leak out during frying.
8. Cover the filled doughnuts with a cloth and let them rise for another 30 minutes.
9. Meanwhile, heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
10. Carefully fry the doughnuts in batches, about 2-3 minutes per side, until they are golden brown. Remove them from the oil and place them on paper towels to drain excess oil.
11. While the doughnuts are still warm, roll them in graham cracker crumbs and dust with powdered sugar if desired.
12. To serve, pipe blueberry preserves into the center of each doughnut and top with fresh blueberries.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.