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Indulgent, fluffy, and delightfully rich, brioche donuts are a true treat for anyone with a sweet tooth. These delectable pastries are not just your average fried dough; they boast a unique texture that is both light and airy while remaining decadently satisfying. The secret lies in the brioche dough, which is made with an abundance of butter and eggs, giving these donuts their signature richness and flavor. Today, we’re taking these delightful donuts to the next level by introducing a luscious raspberry cheesecake filling that perfectly balances sweetness and tartness.

Brioche Donut Recipe With Raspberry Cheesecake Filling

Indulge in the ultimate sweet treat with these heavenly brioche donuts filled with raspberry cheesecake! Light, fluffy, and bursting with a creamy raspberry filling, these donuts are perfect for brunch or a delightful dessert. With simple ingredients and step-by-step instructions, you can whip up 12 delicious donuts in no time. Don’t forget to dust them with powdered sugar and garnish with fresh raspberries for the perfect finishing touch. Enjoy the bliss!
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Ingredients
  

For the Brioche Donuts:

4 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon salt

2 1/4 teaspoons (1 packet) active dry yeast

1/2 cup whole milk, warmed (110°F)

3 large eggs

1/2 cup unsalted butter, softened and cubed

Oil for frying

For the Raspberry Cheesecake Filling:

1 cup cream cheese, softened

1/2 cup powdered sugar

1/2 cup fresh raspberries (or raspberry puree)

1 teaspoon vanilla extract

1 tablespoon lemon juice

For Topping:

Powdered sugar for dusting

Fresh raspberries for garnish (optional)

Instructions
 

Prepare the Dough:

    In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until bubbly.

      Mix Dry Ingredients:

        In another bowl, whisk together the flour and salt.

          Combine the Mixtures:

            Add the eggs and the flour mixture to the yeast mixture. Knead in the softened butter, mixing until the dough is smooth and elastic (about 8-10 minutes by hand or 5-7 minutes in a mixer).

              First Rise:

                Transfer dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

                  Shape the Donuts:

                    Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll the dough out to about 1/2 inch thick. Use a donut cutter or two round cutters to cut out donuts (the large circle for the donut and smaller for the hole). Place them on parchment-lined trays.

                      Second Rise:

                        Cover the shaped donuts and let them rise again for about 30-45 minutes until puffy.

                          Prepare the Filling:

                            In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, raspberries (or raspberry puree), vanilla extract, and lemon juice, and mix until well combined. Set aside.

                              Heat the Oil:

                                In a deep saucepan or fryer, heat oil to 350°F (175°C). Carefully fry the donuts in batches, cooking for about 1-2 minutes on each side, until golden brown. Remove with a slotted spoon and drain on paper towels.

                                  Fill the Donuts:

                                    Once cooled slightly, use a piping bag fitted with a small round tip to fill each donut with the raspberry cheesecake filling.

                                      Serve:

                                        Dust the filled donuts with powdered sugar, garnish with fresh raspberries if desired, and serve immediately. Enjoy your heavenly brioche donuts!

                                          Prep Time: 30 minutes | Total Time: 3 hours (including rising time) | Servings: 12 donuts