Okay, friends, listen up! If you think you know doughnuts, you’re about to have your world turned upside down. We’re taking comfort food and dressing it up in a tuxedo. We are talking about the ultimate fusion: taking that impossibly light, airy, buttery brioche dough—the kind that practically floats off your plate—and stuffing it full of rich, tangy cheesecake. These Brioche Doughnuts With Cheesecake aren’t just a treat; they’re an event!
I remember the first time I got the dough right. I thought I’d never get that silky smoothness I saw in pictures. It took three tries where the butter kept tearing the gluten structure. But when I finally got that elastic, springy texture, I literally did a little happy dance in the kitchen! This recipe needs a little patience, especially with the rise time, but trust me, biting into that fluffy shell followed by that cool, creamy filling makes every second worth it. You absolutely have to try this combination; it’s magic! If you’re obsessed with the filling part, you should definitely check out my guide to a light and velvety cheesecake for extra flavor inspiration.
Why You Will Love These Brioche Doughnuts With Cheesecake
What’s not to love about this masterpiece? Seriously, these little pockets of heaven hit every target. Here’s the rundown on why they’ve taken over my Sunday baking schedule:
- The texture contrast is unbelievable: incredibly light, melt-in-your-mouth brioche surrounding a cool, creamy center.
- That perfect sweet and tangy flavor balance from the cheesecake filling cuts right through the dough’s richness.
- They look incredibly fancy, but honestly, the process is totally manageable once you nail that first dough rise. If you want tips on nailing the dough itself, check out my guide to raised doughnuts!
They are just pure joy in a handheld package, don’t you think?
Essential Ingredients for Perfect Brioche Doughnuts With Cheesecake
You can’t fake flavor here, people. Getting the right stuff ready before you start mixing is half the battle, especially with brioche because it’s so rich! We need specific things for the dough to get that beautiful, slightly sweet, pull-apart texture. I always make sure my eggs have been sitting out; room temperature eggs mix in so much easier.
Once the dough is handled, the filling needs careful prepping too—we need that cream cheese perfectly softened so there are zero lumps. Remember, we’re frying these babies, so having the right temperature oil ready to go makes sure they puff up instead of turning into sad, greasy sponges. This is quality control, folks!
For the Light Brioche Dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon instant dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed (not hot!)
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, softened
For the Tangy Cheesecake Filling:
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Vegetable oil, for frying (keep it around 350°F!)
Don’t forget the finishing touches! We need vegetable oil for frying, and then plenty of powdered sugar for that final dusting. If you want more ideas on creamy fillings, you absolutely have to look at this list of 4 cream recipes ideal for fillings!
Step-by-Step Instructions for Brioche Doughnuts With Cheesecake
Alright, let’s get down to business! These instructions look like a lot, but trust me, if you follow them one by one, you’ll feel like a total baking pro. The most important thing here is getting that gorgeous brioche dough happy and airy. That all starts with the temperature of your milk—it needs to be warm enough to wake up that yeast, but if it’s too hot, you’ll actually kill it! We don’t want that!
Mixing and Kneading the Brioche Doughnuts With Cheesecake Dough
First, just toss your flour, sugar, instant yeast, and salt into a big bowl. Now, add the milk (remember, warm!) and your room-temperature eggs. Mix it just enough until it looks like a messy, shaggy ball. Don’t worry about perfection yet! Now comes the elbow grease. You need to knead this on a floured surface for a good 8 to 10 minutes until it gets smooth and stretchy. Then, add that softened butter, just a tiny bit at a time, kneading it in completely before adding the next bit. It’s a workout, but it makes the dough *amazing*.
First Rise and Shaping the Brioche Doughnuts With Cheesecake
Once that butter is incorporated and the dough feels super elastic, pop it into a greased bowl, cover it up tight, and tuck it into a warm spot. It needs 1.5 to 2 hours to double in size—so don’t rush this part! Once it’s puffy, give it a good punch down. Then roll it out to about half an inch thick. Grab your cutters and make your shapes. Set those little guys on baking sheets lined with parchment paper, cover them loosely again, and let them have an easy second rise for about 30 to 45 minutes.
Frying the Doughnuts and Preparing the Filling
While the dough is doing its thing, whip up that filling! Just beat your softened cream cheese, powdered sugar, and vanilla extract until it’s silky smooth, then stick it in the fridge to chill out. Now for the fry! Fill a deep pot with veggie oil and bring that temperature right up to 350°F (175°C). You must keep that heat steady! Carefully drop your doughnuts in batches—don’t crowd the pot! Fry for just 1 to 2 minutes on each side until they are gorgeously golden brown, then pull them out quickly to drain.
For more baking inspiration while you wait for your dough to rise, check out this recipe for making over 30 fluffy doughnuts!
Filling and Finishing Your Brioche Doughnuts With Cheesecake
Here’s the crucial bit: let those fried beauties cool down just slightly. If they are too hot, your cold cheesecake filling will disappear into a puddle! Fit a piping bag with a long tip and gently pipe that chilled cream cheese mixture right into the center of each doughnut. You’ll feel it plump right up! Once they are all filled and gorgeous, just dust them super generously with powdered sugar. They are ready the second the sugar settles!
Tips for Achieving Fluffy Brioche Doughnuts With Cheesecake
I’ve learned a few things the hard way making these rich brioche doughnuts, mostly through sheer stubbornness! My biggest piece of advice is temperature control. Seriously, test that milk before you add the yeast. If it burns your finger, it’s too hot and you’ve ruined the rise. I once rushed it because company was coming, and the dough barely moved—it fried up dense as a brick! Total disaster.
Also, be patient with that butter. It needs to be soft enough to squish easily, but if it’s melted, it just makes the dough greasy instead of elastic. And finally, frying temperature is non-negotiable. If your oil dips below 350°F, the doughnuts soak up oil like a sponge. Always have a thermometer handy!
If you’re looking for something savory to balance this sweetness later, try my homemade wonton soup recipe! It’s a completely different vibe, but sometimes you need a break from sugar after baking something this magnificent.
Brioche Doughnuts With Cheesecake: Storage and Reheating
Now, here’s the sad part: they are genuinely, unbelievably best eaten the second you fill and dust them. That brioche texture starts to change quickly once it’s cooled down completely. Since we are using that gorgeous cream cheese filling, we absolutely have to treat them like leftovers that need chilling.
Store any extras in an airtight container in the refrigerator. Don’t even think about microwaving them to reheat; the dough will get chewy and the filling will get runny! If you must have one the next day, pull it out about 30 minutes before you want it so it can lose the chill, but honestly, these are meant to be made and devoured!
Variations on Brioche Doughnuts With Cheesecake
Part of the fun of any recipe is making it totally *yours*, right? We love the classic combination, but sometimes you want a little something extra poking through that fluffy texture. I’ve kept these ideas super simple so we don’t mess up that perfect brioche dough or the cheesecake texture!
For the filling, if you have a little lemon left over, try stirring in a teaspoon of fresh lemon zest right before you pipe it in. That bright tang is just amazing against the rich dough. Or, if you have some leftover chocolate chips—and who doesn’t?—try folding just a few finely chopped ones into the chilled filling. Wow, that makes it decadent!
If you want to change the outside instead of the inside, try combining powdered sugar with a half teaspoon of cinnamon sugar for dusting instead of plain powder. If you’re after more dipping ideas, you should absolutely peek at this recipe for chocolate chip cookie dough dip! Maybe you could use the dip idea instead of piping for a super messy, fun version next time!
Serving Suggestions for Your Brioche Doughnuts With Cheesecake
Oh, darling, these doughnuts are *rich*. They are decadent, they are buttery, and they deserve a beverage that can stand up to them! You don’t want milk or something overly sweet here; you need something to cut right through that fattiness and reset your palate for the next bite.
My absolute favorite pairing is a seriously strong, dark black coffee. The bitterness is the perfect counterpoint to the sweet cream cheese and the sweet brioche. A piping hot espresso works just as beautifully if you want that concentrated punch. If you’re feeling a little more fun and need a cold option that still offers contrast, try whipping up a quick classic Orange Julius recipe—the tart citrus brightness is surprisingly fantastic with the heavy creaminess!
Frequently Asked Questions About Brioche Doughnuts With Cheesecake
You guys have the best questions! Anytime someone tries to combine two amazing things—like super rich dough and creamy cheesecake—you know there are going to be a few sticking points. Here are the things I hear most often about getting these perfect.
Can I bake these brioche doughnuts instead of frying them?
Oh, I get this one a lot! You *can* bake brioche, but you’re going to lose that signature doughnut experience. Frying is what gives brioche that shatteringly crisp exterior while keeping the inside fluffy and soft. Baked brioche tends to dry out more easily, and honestly, they won’t puff up the same way when they don’t hit that hot oil. If you totally skip frying, they end up tasting more like a slightly sweet bread roll than a true doughnut. It’s worth the oil, I promise!
How far in advance can I make the cheesecake filling?
The great news is that the filling is perfect for making ahead! Since it’s just cream cheese whipped with sugar, it keeps beautifully in the fridge. I usually make the filling the day before I plan to fry and fill the doughnuts. Just keep it in a sealed, airtight container in the refrigerator for up to three days. Make sure you let it warm up for about 15 minutes on the counter before you try to pipe it, though! Cold filling is too stiff to squeeze out properly.
What makes brioche dough different from regular doughnut dough?
It all comes down to the fat content, my friend! Regular doughnut dough is lean—it’s mostly flour, yeast, water, and maybe a little egg. Brioche, on the other hand, is enriched heavily. We use a ton of butter and those extra eggs. That high fat content is why the dough feels so incredibly soft and why you have to knead it for so long—you’re slowly incorporating all that richness. That extra butter is what melts away in the hot oil, leaving you with that airy, melt-in-your-mouth texture that regular fried dough just can’t touch.
Speaking of making things ahead, if you ever get stuck trying to decide what dessert to make, you should look into how simple easy-to-make dump cakes are! Sometimes you need a low-stress option.
Nutritional Estimates for Brioche Doughnuts With Cheesecake
Okay, let’s talk fuel for a second. Because these **Brioche Doughnuts With Cheesecake** are honestly a weekend treat and not something you want to log every day, I wanted to show you what the numbers look like for a single serving. Now, these are just my best estimates based on the ingredients we’re using here, especially accounting for the oil absorption during frying and the cream cheese filling!
We’re dealing with richness here, thanks to that brioche butter and the cheesecake, so let’s look at the breakdown. If you’re counting things out, know that these numbers can shift a little based on exactly how much oil your dough soaks up and how generously you dust them with that final layer of powdered sugar. But for a fantastic, rich experience, this is what you’re looking at—and honestly, they are worth every single calorie!
- Serving Size: 1 doughnut
- Calories: 350
- Fat: 20g (Watch out for 10g Saturated Fat!)
- Carbohydrates: 38g
- Sugar: 25g
- Protein: 7g
- Cholesterol: 60mg
It’s a dessert that packs a punch, but that’s what makes it special, right? If you’re ever curious about sugar content in general, especially how it compares to natural sources, you might find this article on the surprising sugar content of fruits eye-opening, though I still prefer my sugar in doughnut form!
Share Your Brioche Doughnuts With Cheesecake Creations
Okay, now it’s your turn! I’ve shared all my secrets for getting that perfect, buttery brioche dough and that cool, tangy filling. I absolutely live for seeing what you all create in your kitchens. Did the dough rise perfectly for you? Did the kids devour them before you could even get a picture?
Please, please, please let me know how it went! Drop a comment below and tell me your favorite part—the frying, the filling, or that first melt-in-your-mouth bite. If you share photos on social media (and you totally should!), tag me so I can drool over your beautiful creation.
And if you loved this dive into rich, layered desserts, you know I have more planned! If you’re looking for another show-stopping indulgence, go check out my guide to a truly decadent dessert next. Happy baking, everyone!
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Brioche Doughnuts with Cheesecake Filling
- Total Time: 185 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Recipe for making light brioche doughnuts filled with a sweet cheesecake mixture.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon instant dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, softened
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Combine flour, sugar, yeast, and salt in a large bowl.
- Add warm milk and eggs to the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth.
- Add softened butter, a little at a time, kneading until fully incorporated and the dough is elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled.
- While dough rises, prepare the filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Chill until ready to use.
- Punch down the risen dough. Roll it out to 1/2 inch thickness. Cut out doughnut shapes using a cutter.
- Place doughnuts on parchment-lined baking sheets, cover loosely, and let rise for 30-45 minutes.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry doughnuts in batches for 1-2 minutes per side until golden brown. Remove and drain on paper towels.
- Once cooled slightly, use a piping bag fitted with a long tip to fill each doughnut with the chilled cheesecake mixture.
- Dust generously with powdered sugar before serving.
Notes
- Ensure milk is warm, not hot, to activate the yeast properly.
- For best results, use room temperature eggs.
- Do not overcrowd the pot when frying to maintain oil temperature.
- Prep Time: 45 min
- Cook Time: 20 min
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 350
- Sugar: 25
- Sodium: 180
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 7
- Cholesterol: 60
Keywords: brioche, doughnut, cheesecake, fried dough, sweet pastry