Pumpkin Cheesecake Brioche Doughnuts (Print Version)
Pillowy brioche doughnuts filled with spiced pumpkin cheesecake and coated in pumpkin spice sugar - a decadent autumn treat.
# Ingredients:
→ Brioche Dough
01 -
2 1/4 tsp active dry yeast
02 -
250g whole milk, lukewarm
03 -
4 Tbsp (50g) sugar
04 -
565g all-purpose flour
05 -
1 tsp salt
06 -
2 eggs, at room temperature
07 -
1 tsp vanilla bean paste
08 -
100g unsalted butter, at room temperature
09 -
Neutral oil, for frying
→ Pumpkin Spice Sugar
10 -
200g granulated sugar
11 -
1 ½ tsp pumpkin pie spice
→ Pumpkin Cheesecake Filling
12 -
280g pumpkin puree (200g reduced)
13 -
450g cream cheese, softened
14 -
100g powdered sugar
15 -
½ tsp vanilla bean paste
16 -
1 tsp ground cinnamon
17 -
1 ½ tsp pumpkin pie spice
18 -
Pinch of salt
# Steps to Follow:
01 -
Combine the yeast, lukewarm milk, and 2 Tbsp sugar in a small bowl. Mix well and let sit for 10-15 minutes until foamy.
02 -
In a stand mixer bowl fitted with the dough hook, combine flour, salt, and remaining 2 Tbsp sugar. Add eggs, vanilla, and foamy yeast mixture. Mix on low for 2-3 minutes, then on medium for 5 minutes until dough is soft and smooth.
03 -
Reduce mixer speed to low and add butter in small increments, ensuring full incorporation before adding more. Once added, mix on medium for 5 minutes until the dough is very soft and smooth.
04 -
Transfer dough to an oiled bowl, cover tightly with plastic wrap, and refrigerate for a minimum of 3 hours or overnight.
05 -
Divide dough into 75g portions. Roll each portion into a tight ball, ensuring bottoms are well sealed. Place on parchment-lined baking sheets and flatten slightly.
06 -
Let doughnuts proof for 20 minutes to 1 hour, depending on temperature. Dough should spring back lightly when poked.
07 -
Heat neutral oil in a heavy-bottomed pot to 350°F (180°C). Fry doughnuts in batches for 3 minutes per side until golden brown. Drain on a wire rack over parchment.
08 -
Combine granulated sugar and pumpkin pie spice in a bowl. Toss warm doughnuts in the mixture to coat evenly.
09 -
Cook pumpkin puree in a saucepan over medium heat for 4-5 minutes to reduce. Cool and measure 200g. Mix reduced pumpkin, cream cheese, powdered sugar, vanilla, cinnamon, pumpkin pie spice, and salt until smooth.
10 -
Poke a hole into each doughnut and fill with pumpkin cheesecake filling using a piping bag. Add a small dollop on top.
11 -
Doughnuts are best consumed on the same day.
# Additional Notes:
01 -
Use a thermometer to maintain oil temperature for consistent frying results.
02 -
Reduced pumpkin enhances flavor intensity.