Calling all doughnut lovers! These strawberry cheesecake brioche doughnuts are beyond delicious. I mean, can you really go wrong with soft, fluffy doughnuts filled with a creamy, perfectly sweet and tart strawberry cheesecake filling? For added strawberry flavor, brioche doughnuts are rolled in a strawberry sugar coating and are finished with a piping of sweet whipped cream, powdered freeze-dried strawberries and a slice fresh of strawberries.
Soft Brioche Doughnuts
These light as air brioche doughnuts are seriously scrumptious. Each bite of these doughnuts is like biting into a cloud of absolute deliciousness. To make brioche doughnuts you will need:
Key Ingredients
- Unbleached All-Purpose Flour
- Unbleached Bread Flour
- Active Dry Yeast
- Granulated Sugar
- Salt
- Egg
- Milk of Choice
- Unsalted Butter
Strawberry Sugar Coating
These brioche doughnuts are rolled in the most flavorful strawberry sugar coating which literally consist of two ingredients – powdered freeze-dried strawberries and granulated sugar. To make strawberry sugar, simply mix these ingredients together to combine.
To grind or blend freeze-dried strawberries into a powder, I like to use a coffee grinder. However, a small food processor or blender will work as well.
Strawberry Cheesecake Filling
The best words to describe this strawberry cheesecake filling recipe are creamy, sweet, and slightly tart. Since slightly whipped cream is folded into strawberry cream cheese mixture, the filling is light and so easy to eat. Here is what you will need to make filling:
Key Ingredients
- Cream Cheese
- Strawberry Jam or Preserves
- Heavy Whipping Cream
- Confectioners’ (Powdered) Sugar
- Powdered Freeze Dried Strawberries
- Vanilla Extract
Tips for Making Strawberry Cheesecake Filling From Scratch
- Use Room Temperature Ingredients – with the exception of the heavy whipping cream, all other ingredients should be at room temperature before using. This is particularly important for the cream cheese. Softened, room temperature cream cheese will be easier to mix into a smooth consistency.
- Whip Heavy Cream to Soft Peaks – cold heavy whipping cream should be whisked just until it starts to thicken and form soft peaks. Here, we do not want to whisk the heavy cream to stiff peaks. Slightly whipped cream will be easier to fold into cream cheese mixture and pipe into cooled brioche doughnuts.
- Fold Soft Whipped Cream Into Cream Cheese Mixture – gently fold soft whipped cream into strawberry cream cheese mixture to combine. Folding the whipped cream into cream cheese mixture will result in a light and airy cheesecake filling.
- Keep Cheesecake Filling Chilled Until Ready to Use – since filling is made with dairy based ingredients that can go bad if left out at room temperature for too long, I recommend keeping the cheesecake filling refrigerated until ready to use. Filling may also be made a day in advance and kept refrigerated until ready to use.
How to Assemble Strawberry Cheesecake Brioche Doughnuts
- Coat slightly warm doughnuts in strawberry sugar coating
- Pipe strawberry cheesecake filling into cooled sugar coated doughnuts
- Pipe whipped heavy cream topping over the opening of filled doughnuts
- Dust powdered freeze-dried strawberries over piped whipped cream
- Top piped whipped cream with a slice of strawberry
- Eat and enjoy (very important step, lol!)
How to Store Brioche Doughnuts
- Brioche doughnuts are best eaten the day it is prepared.
- Brioche doughnuts dough may be prepared in advance and frozen until ready to use. Frozen dough stored in aa freezer safe container will last 1-3 months in the freezer. When ready to use frozen dough, thaw the dough overnight in the fridge or at room temperature for 1-2 hours or until soft enough to cut and shape for frying.
Troubleshooting – Brioche Doughnuts
- If brioche dough appears too soft (i.e. looks like thick cake batter instead of dough) and is difficult to handle, mix additional all-purpose flour 1 tablespoon at a time into dough until it is more manageable to work with. For light and airy doughnuts, take care to not add too much flour. Brioche doughs are traditionally more soft in texture due to the amount of butter mixed into it.
- Since brioche doughs tend to be very soft and tacky to touch, it requires overnight refrigeration after first rise before using. I find that overnight refrigeration helps to develop the dough making it more easy to work with.
- Before overnight refrigeration, place a dampen sheet of paper towel over the surface of the bowl before covering with plastic wrap. The dampen paper towel will help collect any condensation and prevent water droplets from falling directly onto dough.
- To shape brioche dough into balls (doughnut shape), roll each piece of cut dough with a cupped hand against a clean surface until a smooth ball forms, about 1 minute.
- To ensure that doughnuts are thoroughly cooked without being raw in the center, I highly recommend using a candy/fry thermometer to monitor the temperature of the oil so it does not go beyond the 350F mark. I like to maintain the oil temperature between 325-350F (163-177C) for perfectly cooked, golden brown doughnuts.
Looking for More Scrumptious Treats, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintStrawberry Cheesecake Brioche Doughnuts
Calling all doughnut lovers! These strawberry cheesecake brioche doughnuts are beyond delicious. I mean, can you really ever go wrong with soft, fluffy doughnuts filled with a creamy, perfectly sweet and tart strawberry cheesecake filling? For added strawberry flavor, brioche doughnuts are rolled in strawberry sugar and are finished with a piping of sweet whipped cream, powdered freeze-dried strawberries and a slice fresh of strawberries.
- Prep Time: 2 Hours 30 Minutes (Not Including Refrigeration Time)
- Cook Time: 30 Minutes
- Total Time: 3 hours
- Yield: 8 (Large)/ 10 (Small) Doughnuts 1x
Ingredients
Brioche Dough
- 1 1/4 Cups (156 g) Unbleached All-Purpose Flour, Spooned and Leveled, Divided
- 1 Cup (125 g) Unbleached Bread Flour, Spooned and Leveled
- 2 Tablespoons (25 g) Granulated Sugar, Divided
- 1 Teaspoon Active Dry Yeast
- 1/2 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 1/2 Cup (120 ml) Milk of Choice, Warmed to 100-110F (38-43C)
- 1/4 Cup (57 g) Unsalted Butter, Softened
- 1 Teaspoon Neutral Flavored Oil i.e. Vegetable Oil
- 6–8 Cups Neutral Flavored Oil i.e. Vegetable Oil (For Frying Doughnuts)
Strawberry Sugar Coating
- 1/2 Cup (100 g) Granulated Sugar
- Heaping 1/2 Cup (10 g) Freeze-Dried Strawberries (Will be divided once ground into powder)
Strawberry Cheesecake Filling
- 1 Cup (240 ml) Heavy Whipping Cream, Cold
- 4 oz (113 g) Cream Cheese, Room Temperature, Softened
- 1/4 Cup (80 g) Strawberry Jam/Preserves
- 2 Tablespoons (14 g) Confectioners’ (Powdered) Sugar
- 1 1/2 Tablespoons Powdered Freeze-Dried Strawberries
- 1/2 Teaspoon Vanilla Extract
Assembly
- 1/4 Cup Heavy Whipping Cream, Cold
- 1/2 Tablespoon Confectioners’ (Powdered) Sugar
- 8–10 Thin Slices of Strawberries
- 1 1/2 Teaspoons Powdered Freeze-Dried Strawberries
Instructions
Brioche Dough
- In the bowl of a stand mixer, add the warmed milk and 1/2 tablespoon of sugar. Whisk to combine.
- Next, whisk in the yeast and cover the bowl with a large plate or clean kitchen towel.
- Allow yeast mixture to sit untouch for 8-10 minutes or until mixture takes on a foamy, bubbly appearance with a fermented aroma.
- In a medium mixing bowl, add all of the bread flour, 1 cup all-purpose flour, remaining sugar and salt. Whisk ingredients together to combine.
- In a separate small dish/bowl, add and whisk the egg.
- With the dough hook attached, add whisked egg into the bowl with the activated yeast mixture and mix at medium speed (4 on stand mixer), about 30-60 seconds to combine.
- Reduce mixer speed to low (2 on stand mixer) and add all of the dry ingredients into the liquid mixture. Continue to mix on low until dough starts to come together and form into a shaggy looking ball, about 1 minute.
- At this point, start to add and mix the softened butter 1 tablespoon at a time into the dough allowing the previous piece of butter to be fully incorporated before mixing in the next piece of butter.
- Increase mixer speed to medium (4 on stand mixer) and knead dough for 6 minutes. Dough will be quite soft and tacky to touch.
- If brioche dough is too soft and difficult to handle, add the remaining 1/4 cup of all-purpose flour 1 tablespoon at a time. May not need to use all of the additional flour, just use enough to prevent dough from being too sticky and more manageable to work with. (See troubleshooting brioche doughnut section of blog post for more details.)
- Transfer dough to a lightly floured surface and shape into a ball.
- Grease a large mixing bowl with 1 teaspoon of oil. Place shaped dough in the greased bowl.
- Use your hand to turn and flip brioche dough in the greased bowl. You want all sides of the dough to be coated in oil.
- Cover bowl with plastic wrap and place in a warm part of the kitchen to rest and rise until it has doubled in size. This can take up to 1 hour or more depending on the warmth of your kitchen.
- Gently deflate dough with a fisted hand, place a dampen sheet of paper towel over the bowl and cover with plastic wrap. Refrigerate dough overnight. (Do not skip this step, brioche doughs require overnight refrigeration.)
- The next day, cut a large sheet of parchment paper into 8 (for larger doughnuts) or 10 (for smaller doughnuts) squares, about 3 x 3 inches. It does not need to be precise.
- Retrieve brioche dough from the refrigerator and transfer to a generously floured surface. Lightly flour the top of the dough.
- Use a bench scraper or sharp knife to cut dough into 8 equal pieces. For smaller doughnuts, cut dough into 10 equal pieces.
- Shape each piece of dough into a ball by rolling dough against a clean surface under a cupped hand.
- Place each ball of brioche dough onto pre-cut squares of parchment paper and evenly arrange on a large baking sheet. Loosely cover the baking sheet with plastic wrap.
- Place the baking sheet in a warm part of the kitchen and allow balls of brioche dough to rest until doubled in size, about 60-90 minutes.
- Line a cooling rack with two layers of paper towels. Place the cooling rack near the side of the stove where doughnuts will be fried.
- Attach a candy/fry thermometer to a deep bottom medium sized pot. Fill the pot with 6-8 cups of oil and heat oil under medium heat to 325-350F (163-177C). Carefully monitor oil. You do not want the temperature to go above 350F(177C).
- In batches of one to two, carefully place risen balls of brioche dough top side down into oil.
- Use kitchen tongs to peel parchment square off the back of dough. Fry brioche dough for 1 1/2 – 2 minutes per side. Doughnuts will appear puffed with a rich golden-brown color when ready.
- Using a slotted/spider spoon, transfer fried brioche doughnuts to prepared cooling rack and continue this process until all the doughnuts are fried.
Strawberry Sugar Coating
- Blend or grind whole slices of freeze-dried strawberries into a powder using a coffee grinder or food processor.
- Reserve 1 1/2 teaspoons of the powdered freeze-dried strawberries for dusting on top of assembled doughnuts.
- Add the sugar and 1 tablespoon of the powdered freeze-dried strawberries into a shallow dish. I used a 9 inch pie dish. The remaining powdered freeze-dried strawberries will be used in cheesecake filling.
- Use a fork to mix sugar and powdered freeze-dried strawberries together to combine. Seat aside until ready to use.
Strawberry Cheesecake Filling
- In a medium mixing bowl, add the cream cheese, strawberry jam, and all of the remaining powdered freeze-dried strawberries (about 1 1/2 tablespoons). Whisk ingredients together until smooth and thoroughly combined, about 1-2 minutes.
- In a separate large mixing bowl, add the heavy cream, vanilla extract and confectioners’ sugar. With a hand or electric mixer, whisk cream mixture together until it starts to thicken up and has soft not stiff peaks.
- With a spatula, fold half of the soft whipped cream into strawberry cream cheese mixture. Repeat with remaining cream. You should end up with a smooth, light and airy strawberry cheesecake filling.
- If not using right away, cover the top of cheesecake filling with plastic/cling wrap and store in the fridge until ready to use.
Assembly
- Coat all sides of slightly warm brioche doughnuts in strawberry sugar.
- Place coated doughnuts on a large serving plate or cooling rack and allow to cool to room temperature, about 10-15 minutes.
- Using a small paring knife, make a slit into the top of each of the doughnuts pushing the knife about 2/3 the way down into doughnuts. Take care to not have the knife go through the opposite end of doughnuts.
- Transfer cheesecake filling into a large pastry or Ziplock bag and cut off 1/2 inch from the tip of the bag.
- Fill each of the doughnuts with the strawberry cheesecake filling just until the filling starts to slightly pop out of the slit opening. Doughnuts will start to feel slightly heavier once it is properly filled.
- Transfer filled doughnuts to a baking or serving dish with the opening of the doughnuts faced in an upright position. This will make it easier to pipe whipped cream topping onto doughnuts.
- In a small mixing bowl, add the heavy cream and confectioners’ sugar. Using a hand or electric mixer at medium high speed, whisk cream mixture to stiff peaks, about 2-3 minutes.
- Transfer whipped cream to a pastry or Ziplock bag fitted with a round pastry tip. I used the Wilton 2A pastry tip. Alternatively, you may cut off 1/2 inch from the tip of bag in place of using a pastry tip.
- Pipe a dollop of the whipped cream over the opening of each doughnut.
- Dust each dollop of whipped cream with the reserved 1 1/2 teaspoons of powdered freeze-dried strawberries and top with sliced fresh strawberries before serving.
Notes
- Strawberry cheesecake brioche doughnuts are best eaten the day it is prepared.
- Bread flour may be substituted with all-purpose flour in recipe.
- Take time to read the troubleshooting brioche doughnuts section of blog post for helpful tips on making perfect brioche doughnuts.
- Warm brioche doughnuts should be rolled in sugar to coat; however, doughnuts should be cooled completely before it is filled with strawberry cheesecake filling.
- Strawberry cheesecake filling should be kept refrigerated until ready to use.
- Leftover strawberry sugar stored in an airtight container at room temperature will last up to 1-2 weeks.
- Leftover strawberry sugar may be used to make various strawberry flavored treats and bakes like strawberry sugar cookies. Yum!
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