Pumpkin Cheesecake Brioche Doughnuts
Indulge in the delightful experience of Pumpkin Cheesecake Brioche Doughnuts, where soft, fluffy brioche meets a luscious pumpkin cheesecake filling. These doughnuts are not just a treat; they are an invitation to savor the flavors of fall. Coated in a sweet pumpkin spice sugar, each bite offers a perfect balance of sweetness and warmth. Ideal for any occasion, from cozy family gatherings to festive celebrations, these homemade doughnuts are bound to impress your guests and satisfy your cravings. With a simple preparation process and room for creative variations, making these treats at home is both rewarding and fun.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 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
- 280g pumpkin puree
- 450g cream cheese, softened
- 200g granulated sugar for coating
- 1 ½ tsp pumpkin pie spice for coating
- 100g powdered sugar
- ½ tsp vanilla bean paste for filling
- 1 tsp ground cinnamon for filling
- 1 ½ tsp pumpkin pie spice for filling
- Pinch salt for filling
Instructions
- Combine lukewarm milk and yeast in a small bowl; let sit for about 5 minutes until foamy.
- In a stand mixer bowl, mix flour, sugar, and salt. Add eggs, vanilla bean paste, and yeast mixture; mix on low speed until combined. Gradually add butter while mixing until smooth.
- Form dough into a ball and place it in a greased bowl. Cover with plastic wrap and let rise in a warm area until doubled (about 1 hour).
- Punch down risen dough on a floured surface; roll out to about 1-inch thickness. Cut using a doughnut cutter and place on parchment-lined trays.
- Cover shaped doughnuts with cloth; let rise again for about 30 minutes.
- Blend cream cheese with powdered sugar until smooth; add pumpkin puree, vanilla bean paste, ground cinnamon, pumpkin pie spice, and salt; mix well.
- Heat neutral oil in a frying pan over medium heat (around 350°F). Fry each doughnut until golden brown (about 2 minutes per side); drain on paper towels.
- Toss warm doughnuts in a mixture of granulated sugar and pumpkin pie spice.
- Fill each doughnut with pumpkin cheesecake filling using a piping bag fitted with a round tip.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 16g
- Sodium: 185mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg