Description
Indulge in the rich and festive flavors of these Pumpkin Cheesecake Brioche Doughnuts. Soft, buttery brioche doughnuts are fried to golden perfection, coated in a fragrant pumpkin spice sugar, and generously filled with a creamy pumpkin cheesecake filling. This seasonal treat combines the delicate texture of brioche with the warmth of autumn spices, perfect for fall gatherings or a cozy dessert.
Ingredients
Scale
Brioche Dough
- 2 ¼ 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 pumpkin, see instructions)
- 450g cream cheese, softened
- 100g powdered sugar
- ½ tsp vanilla bean paste
- 1 tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- Pinch salt
Instructions
- Activate yeast: In a small bowl, combine the yeast, lukewarm milk, and 2 Tbsp of sugar. Stir well and let it sit for 10-15 minutes until it becomes foamy, indicating the yeast is active.
- Make dough: In the bowl of a stand mixer fitted with a dough hook, mix flour, salt, and remaining 2 Tbsp sugar briefly. Add eggs, vanilla bean paste, and the foamy yeast mixture. Mix on low for 2–3 minutes until dough starts to come together, then increase speed to medium and mix for 5 minutes until soft and smooth.
- Add butter: Lower mixer speed to low, add softened butter in small pieces, waiting for each to fully incorporate before adding the next. This takes 3-4 minutes. Once butter is added, increase speed to medium and mix for another 5 minutes until dough is very soft and smooth.
- First rise: Transfer dough to an oiled bowl, cover tightly with plastic wrap, and refrigerate for a minimum of 3 hours or up to overnight. Alternatively, rise at room temperature until doubled in size.
- Shape doughnuts: Line two baking sheets with parchment paper. Turn dough onto a work surface without flour if possible. Divide into 75g portions, roll each into a tight ball sealed at the bottom, and place on sheets flattening slightly with space between each.
- Second proof: Let doughnuts proof for 20 minutes to 1 hour until puffed and a light poke leaves a small indentation that springs back slowly.
- Heat oil: Heat neutral oil in a heavy-bottomed pot to 350°F (180°C). Place a wire rack over a parchment-lined baking sheet for draining.
- Fry doughnuts: Fry doughnuts two at a time, cooking 3 minutes per side until golden brown. Remove with a slotted spoon and drain on wire rack briefly.
- Coat doughnuts: Cool doughnuts for 30 seconds, then toss in pumpkin spice sugar to coat evenly. Repeat with remaining doughnuts and let them cool completely.
- Make pumpkin spice sugar: Combine granulated sugar and pumpkin pie spice in a bowl and set aside for coating doughnuts post-frying.
- Prepare pumpkin cheesecake filling: Place pumpkin puree in a saucepan and cook over medium heat, stirring constantly for 4–5 minutes until slightly reduced. Cool and measure 200g of reduced pumpkin. Combine reduced pumpkin with cream cheese, powdered sugar, vanilla bean paste, cinnamon, pumpkin pie spice, and salt. Whisk by hand or using a stand mixer until smooth and well incorporated.
- Fill doughnuts: Transfer filling to a piping bag fitted with a round tip. Poke a hole into the side of each cooled doughnut with a chopstick, widen it gently, and pipe in the pumpkin cheesecake filling. Finish by piping a small dollop of filling on top of each doughnut.
Notes
- For best texture, chill the dough overnight to develop flavor and make dough easier to handle.
- Use neutral oil like vegetable or canola oil for frying as it withstands high heat without affecting doughnut flavor.
- Keep an eye on oil temperature; too hot and doughnuts will brown too quickly without cooking through.
- Ensure pumpkin puree is reduced to concentrate flavor and prevent excess moisture in the filling.
- Store filled doughnuts in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
- Reheat gently in a warm oven if desired, but avoid microwave to preserve texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 380 kcal
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Pumpkin cheesecake doughnuts, brioche doughnuts, pumpkin spice sugar, fall desserts, fried doughnuts, pumpkin puree dessert
