Pumpkin Cheesecake Brioche Doughnuts
Pumpkin Cheesecake Brioche Doughnuts are the ultimate fusion of flavors and textures, bringing together the warm, comforting taste of pumpkin spice with the creamy decadence of cheesecake. These delightful treats are golden-brown and perfectly fluffy, filled with velvety pumpkin cheesecake and rolled in fragrant pumpkin spice sugar. This recipe is not only indulgent but also a fun project in the kitchen, perfect for gatherings or a cozy family treat. With a step-by-step guide, making these doughnuts at home has never been easier!
Why You’ll Love This Recipe
This Pumpkin Cheesecake Brioche Doughnuts recipe is a must-try for several reasons. First and foremost, it features a straightforward preparation method that can be accomplished in just a few simple steps. Even if you’re new to baking or frying, you’ll find the process to be manageable and gratifying. These doughnuts are sure to be a crowd-pleaser, appealing to both pumpkin lovers and cheesecake enthusiasts alike. Plus, the minimal ingredients keep things straightforward without compromising on flavor, making these treats accessible for all levels of home cooks.
Ingredients
To make these delightful Pumpkin Cheesecake Brioche Doughnuts, gather the following aromatic and creamy ingredients:
- 2 1/4 tsp active dry yeast: Essential for a perfect rise, ensuring your doughnuts are light and fluffy.
- 250g whole milk, lukewarm: The warm milk activates the yeast, creating a tender dough.
- 4 Tbsp (50g) sugar: Sweetens the dough and balances the spices.
- 565g all-purpose flour: Provides the structure for fluffy brioche.
- 1 tsp salt: Enhances the overall flavor and balances sweetness.
- 2 eggs, at room temperature: Adds richness and helps bind the dough.
- 1 tsp vanilla bean paste: Infuses the dough with a delightful, aromatic note.
- 100g unsalted butter, at room temperature: Ensures a soft and rich dough.
- Neutral Oil for Frying: The perfect medium for having crispy golden doughnuts.
- 200g granulated sugar: For rolling the doughnuts after frying.
- 1 ½ tsp pumpkin pie spice: A signature mix that encapsulates the flavors of fall.
- 280g pumpkin puree: The star ingredient, creating moistness and flavor.
- 450g cream cheese, softened: Forms the base of the luxurious filling.
- 100g powdered sugar: Adds sweetness and smoothness to the filling.
- ½ tsp vanilla bean paste: For an extra note of flavor in the filling.
- 1 tsp ground cinnamon: Deepens the spiced flavor profile.
- 1½ tsp pumpkin pie spice: Reinforces the delightful fall flavors.
- Pinch salt: Balances the sweetness of the filling.
Step-by-Step Directions
Step 1: Activate the Yeast
Begin by combining the lukewarm milk and active dry yeast in a small bowl. Allow this mixture to sit for about 5-10 minutes until it becomes foamy, signifying that the yeast is activated.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the flour, sugar, and salt. This ensures the dry ingredients are evenly distributed and ready to absorb the wet ingredients.
Step 3: Combine Wet and Dry Ingredients
Add the activated yeast mixture, along with the eggs and vanilla bean paste, to the bowl with the dry ingredients. Mix well until the mixture starts to come together as a dough.
Step 4: Add Butter and Knead
Incorporate the softened butter into the dough. Once mixed, knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Step 5: First Rise
Transfer the dough to a greased bowl, cover it with a cloth, and place it in a warm area. Let it rise for around 1 hour, or until it has doubled in size.
Step 6: Make Pumpkin Spice Sugar
While the dough rises, combine granulated sugar and pumpkin pie spice in a bowl to create a fragrant pumpkin spice sugar mixture.
Step 7: Prepare the Cheesecake Filling
In another mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, vanilla bean paste, ground cinnamon, pumpkin pie spice, and a pinch of salt. Mix until you achieve a smooth and creamy consistency.
Step 8: Shape the Doughnuts
Once the dough has risen, punch it down to release the air. Roll the dough into a 1-inch thick sheet and use a doughnut cutter to cut out circles. Use a smaller cutter for the center holes.
Step 9: Second Rise
Place the cut-out doughnuts on a floured surface, allowing them to rise for another 30 minutes while covered.
Step 10: Fry the Doughnuts
Heat enough neutral oil in a deep pot to fry the doughnuts until they achieve a golden-brown color on each side. Remove them and let them drain on paper towels.
Step 11: Coat in Pumpkin Spice Sugar
While the doughnuts are still warm, roll each one in the pumpkin spice sugar mixture, giving them a sweet, spiced coat.
Step 12: Fill with Pumpkin Cheesecake Filling
Using a piping bag, carefully fill each doughnut with the luscious pumpkin cheesecake filling, infusing every bite with creamy goodness.
Tips & Tricks
To enhance your Pumpkin Cheesecake Brioche Doughnuts, consider these tips:
- Temperature Matters: Ensure your milk is lukewarm (not hot) for optimal yeast activation.
- Flour Your Surface Generously: This prevents sticking while rolling and cutting the doughnuts.
- Test Oil Temperature: Before frying the entire batch, test a small piece of dough to ensure the oil is at the right temperature when it bubbles around the edges.
Serving Suggestions & Pairings
These Pumpkin Cheesecake Brioche Doughnuts are perfect for fall brunches, festive gatherings, or dessert tables. They pair beautifully with freshly brewed coffee or spiced chai tea, enhancing the flavor experience with every bite. Serve with a light dusting of powdered sugar or a dollop of whipped cream for an added touch of indulgence.
Nutritional Information
Each Pumpkin Cheesecake Brioche Doughnut contains approximately:
- Calories: 350
- Protein: 6g
- Fat: 18g
- Carbohydrates: 45g
As with any dessert, enjoy these doughnuts in moderation to maintain a balanced diet.
Storing Tips & Variations
To keep your doughnuts fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them individually. Allow them to thaw at room temperature before frying or serving. If you’d like to try different flavors, experiment with different fillings, such as chocolate cream, or add fresh apple chunks to the doughnut batter for a fruit twist.
Conclusion
Pumpkin Cheesecake Brioche Doughnuts are an irresistible treat that encapsulates the essence of autumn. With their fluffy texture and creamy filling, they’re sure to become a favorite in your home. Don’t hesitate to try this recipe; gather your ingredients, follow the step-by-step guidance, and indulge in these delightful doughnuts today. Once you’ve made them, share your experience and favorite variations with friends and family.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but ensure it is properly cooked down and pureed until smooth before using it in the recipe.
2. Can I bake these doughnuts instead of frying them?
While frying gives them a unique texture, you can bake them at 375°F (190°C) for about 15-20 minutes; brush them with melted butter after baking for extra flavor.
3. How long does the dough take to rise?
The dough typically takes about 1 hour to rise initially and an additional 30 minutes after shaping.
4. Can I prepare the dough ahead of time?
Absolutely! You can prepare the dough the night before, let it rise, and then refrigerate it. Allow it to come to room temperature before shaping and frying.
5. What can I substitute for cream cheese in the filling?
A similar texture can be achieved using ricotta cheese, mascarpone, or even a non-dairy cream cheese alternative, depending on your dietary requirements.
Pumpkin Cheesecake Brioche Doughnuts
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful brioche doughnuts filled with creamy pumpkin cheesecake, rolled in fragrant pumpkin spice sugar, perfect for fall gatherings.
Ingredients
- 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
- 200g granulated sugar
- 1 ½ tsp pumpkin pie spice
- 280g pumpkin puree
- 450g cream cheese, softened
- 100g powdered sugar
- ½ tsp vanilla bean paste
- 1 tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
- Pinch salt
Instructions
- Activate the yeast: Combine lukewarm milk and active dry yeast in a bowl and let sit for 5-10 minutes until foamy.
- Prepare the dry ingredients: In a large bowl, whisk together flour, sugar, and salt.
- Combine wet and dry ingredients: Add the yeast mixture, eggs, and vanilla bean paste to the bowl and mix until a dough forms.
- Add butter and knead: Incorporate softened butter and knead on a floured surface for about 10 minutes.
- First rise: Transfer to a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
- Make pumpkin spice sugar: Combine granulated sugar and pumpkin pie spice in a bowl.
- Prepare the cheesecake filling: Mix together pumpkin puree, cream cheese, powdered sugar, vanilla bean paste, ground cinnamon, pumpkin pie spice, and a pinch of salt until smooth.
- Shape the doughnuts: Punch down the risen dough, roll into 1-inch thick sheet, and cut with doughnut cutter.
- Second rise: Let the cut doughnuts rise for another 30 minutes on a floured surface.
- Fry the doughnuts: Heat oil and fry doughnuts until golden-brown on each side.
- Coat in pumpkin spice sugar: Roll warm doughnuts in pumpkin spice sugar.
- Fill with pumpkin cheesecake filling: Use a piping bag to fill each doughnut with the cheesecake filling.
Notes
Ensure the milk is lukewarm for optimal yeast activation. Test oil temperature with a small piece of dough before frying.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
