Pumpkin Cheesecake Brioche Doughnuts Recipe
These Pumpkin Cheesecake Brioche Doughnuts combine the light, fluffy texture of brioche doughnuts with a rich and creamy pumpkin cheesecake filling. Coated in a sweet pumpkin spice sugar, they make an indulgent and festive treat perfect for autumn or any pumpkin lover.
- Prep Time: 40 minutes (including mixing and first rise preparation)
- Cook Time: 20 minutes frying + 5 minutes pumpkin reduction + 10 minutes filling prep
- Total Time: 3 hours 15 minutes (including dough chilling and second proofing)
- Yield: 12 doughnuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
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
- Activate Yeast: In a small bowl, combine the yeast, lukewarm milk, and 2 tablespoons of sugar. Mix well and let it sit for 10-15 minutes until the mixture is foamy, indicating the yeast is active.
- Prepare Dough: In a stand mixer fitted with a dough hook, combine the flour, salt, and remaining sugar. Add eggs, vanilla bean paste, and the foamy yeast mixture. Mix on low speed for 2-3 minutes until the dough starts coming together, then increase to medium speed and mix for another 5 minutes until dough is soft and smooth but slightly dry.
- Incorporate Butter: Reduce mixer speed to low and gradually add softened butter piece by piece, ensuring each piece is fully incorporated before adding the next. This should take 3-4 minutes. Then increase speed to medium and mix for an additional 5 minutes until the dough is very soft and smooth.
- First Rise: Transfer dough to an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 3 hours or overnight, or alternatively, allow the dough to rise at room temperature.
- Shape Doughnuts: Line two baking sheets with parchment paper. Turn out the dough onto a work surface without flour if possible. Divide into 75g portions. Roll each portion into a tight ball sealed well at the bottom, place on baking sheets, and flatten slightly, leaving space between each.
- Second Proof: Let the doughnuts proof for 20 minutes to 1 hour, depending on temperature, until they spring back slightly after a gentle poke.
- Heat Oil: While doughnuts proof, heat neutral oil in a heavy-bottomed pot to 350°F (180°C). Place a wire rack over a baking sheet lined with parchment.
- Fry Doughnuts: Fry doughnuts two at a time, cooking for 3 minutes per side until golden brown. Use a slotted spoon to transfer them to the wire rack to drain.
- Coat Doughnuts: Cool doughnuts for 30 seconds, then toss in pumpkin spice sugar mixture. Repeat for all doughnuts.
- Prepare Pumpkin Spice Sugar: Mix granulated sugar with pumpkin pie spice in a bowl, ready for coating doughnuts.
- Prepare Pumpkin Puree: In a medium saucepan, cook the pumpkin puree over medium heat while stirring continuously for 4-5 minutes to slightly reduce it. Cool and measure out 200g for filling.
- Make Cheesecake Filling: In a medium bowl, combine the reduced pumpkin, cream cheese, powdered sugar, vanilla bean paste, cinnamon, pumpkin pie spice, and salt. Stir with a rubber spatula then whisk until fully incorporated and smooth. Alternatively, use a stand mixer with a whisk attachment.
- Fill Doughnuts: Transfer filling to a piping bag fitted with a round tip. Poke holes into cooled doughnuts with a chopstick, widen the holes gently with a finger, and pipe the pumpkin cheesecake filling inside each doughnut.
Notes
- Ensure the milk is lukewarm to properly activate the yeast without killing it.
- Do not add flour while shaping the doughnuts to keep them light and fluffy.
- The first rise can be done in the fridge overnight for convenience, enhancing flavor development.
- Adjust frying temperature carefully to avoid greasy or undercooked doughnuts.
- Pumpkin puree reduction intensifies flavor and improves filling consistency.
- The filled doughnuts are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Keywords: Pumpkin Doughnuts, Pumpkin Cheesecake, Brioche Doughnuts, Fried Doughnuts, Autumn Desserts, Pumpkin Spice
