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Raspberry Cheesecake Brioche Doughnuts

Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Servings 12

Ingredients
  

For the Dough

  • 3 ¾ cups all purpose flour
  • 1 cup warm milk
  • ¼ cup granulated cane sugar plus more for garnishing
  • 1 large egg
  • 1 egg yolk
  • 2 ½ tsp. instant dry yeast
  • 4 tbsp. butter (½ stick) melted
  • zest of 1 lemon
  • BUBBL’R Pitaya Berry Nect’r Antioxidant Sparkling Water for serving
  • 64 oz. neutral oil for frying

For the Filling

  • 1 cup powdered sugar
  • 8 oz. cream cheese softened
  • ½ cup butter (1 stick) softened
  • ½ cup freeze dried raspberries
  • ¼ cup milk

Instructions
 

For the Dough

  • In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Briefly whisk to mix, then set aside for 8-10 minutes to activate the yeast.
  • Add the egg, egg yolk, melted butter, and lemon zest into the bowl. Whisk to combine.
  • Add the flour. Using the hook attachment, knead on LOW speed for 2 minutes.
  • Increase the speed to Medium-High to knead 4-6 more minutes. The dough should be smooth and pliable. (If too dry, add more milk. If too wet, add more water.)
  • Place the dough in a lightly greased bowl. Cover with plastic wrap. Set aside to rise in a warm environment (like oven with light on) for 1-2 hours, until doubled in size.
  • In the meantime, cutout 4×4” squares of parchment paper. Place them in a single layer on 1-2 baking pans.
  • Roll out the dough on a lightly floured surface to ½” thick. Using a 2 ½ – 3” cookie cutter, cut the doughnuts. Re-roll the dough as needed to use it all.
  • Place each doughnut on a single square of parchment paper
  • Cover the doughnuts with plastic wrap. Set aside to rise 1-2 hours, until doubled in size.
  • Heat the neutral oil in a large pot over medium high heat to 350F. Using a large spoon or wooden spatula, gently scoop underneath the parchment paper-lined doughnuts to place in the hot oil. Use tongs to remove the parchment paper.
  • Fry 1-2 minutes on each side, until golden brown.
  • Using a slotted spoon, remove the doughnuts to place on a paper towel lined plate.
  • While still warm, toss the doughnuts in more granulated cane sugar
  • Let cool 10 minutes before adding filling.

For the Filling

  • Crush the freeze-dried raspberries to a fine crumb-like texture.
  • In the bowl of a stand mixer, combine the softened cream cheese, butter, and crushed raspberries. Beat until light and fluffy, about 2 minutes.
  • Add the powdered sugar and milk, beat another 3 minutes. If you prefer a lighter filling, add 1 tablespoon more milk at a time to adjust to taste.
  • Transfer the cheesecake filling to a piping bag with a small tip. Fill the cooled doughnuts. Enjoy with BUBBL’R Pitaya Berry Nect’r Antioxidant Sparkling Water for a complimentary drink!