Raspberry cheesecake brioche doughnuts

Fluffy and flavorful brioche doughnuts (made with in a single day dough), crammed with the smoothest raspberry cheesecake filling (made with solely four ingredients). Super delicious!

INGREDIENTS

Doughnuts

• 3 3/4 cups all-purpose flour
• 1 cup full fats milk
• 1/4 cup granulated sugar
• 2 1/4 teaspoons immediate dry yeast (one envelope of yeast)
• 2 egg yolks
• 1 massive egg
• 1/2 stick unsalted butter melted
• 1 teaspoon vanilla extract or vanilla paste
• 1 tablespoon darkish rum
• 1/2 teaspoon quality sea salt
• zest from 1 small natural lemon

Raspberry filling

• 13 tablespoons unsalted butter softened
• 1 cup powdered sugar
• 9 oz cream cheese at room temperature
• 1/4 cup freeze-dried raspberry powder

Extra

• 1 qt sunflower, canola or different impartial oil for frying
• sugar for coating the doughnuts

INSTRUCTIONS

Make the dough

1. Sift flour into a bowl (or bowl of your stand mixer)and set aside. Warm up milk (stove or microwave) till it’s warm, however no longer hot, to the touch. Stir in one teaspoon of sugar and all of the yeast. Set apart till the yeast receives bubbly.
2. In any other bowl whisk collectively the final sugar with egg yolks, egg, butter, vanilla, rum, salt and lemon zest. Stir the yeast combination into the flour slowly, then pour in the egg combination and knead the dough with a dough hook for a few minutes till the dough comes collectively and pulls away from the sides. The dough will be rather sticky, however it need to be clean with no patches of flour visible.
3. Give the dough a mild knead with your arms then switch it to a massive oiled bowl. Cover loosely with plastic wrap and switch to the refrigerator. Let proof in a single day (or for about two hours at room temperature).
4. The following day, take the dough out of the refrigerator, eliminate it from the bowl and location it on a gently floured work surface. Slice it into 12 equal portions (each ought to weigh between 2.5-3 oz or 70-80g).
5. Shape every piece into a ball and location it on a piece of parchment paper (or silpat) dusted with flour. Leave sufficient room between all the dough balls, as they will rise. Cover the dough with a mild kitchen towel (or plastic wrap) and let upward push till doubled in size, about two hours.

Fry the doughnuts

1. Pour oil into a giant pot appropriate for frying (I’m the use of a forged iron skillet), set over medium heat. Bring the temperature of the oil to 320-340°F (160-170°C). Using a skinny spatula, select up one doughnut at a time and area it into the warm oil.
2. You can fry 2-4 doughnuts a time, relying on your skillet size. Fry on the first aspect for 2-3 minutes, then flip over and fry every other two minutes, till doughnuts are golden brown on the 2d aspect too.
3. Place fried doughnuts on a platter/pan lined with paper towels. If the use of granulated sugar, dip heat donuts into granulated sugar to thoroughly coat them.

Make the filling

1. Combine butter, sugar and cream cheese in a giant bowl and whisk on medium pace till the combination is uniform and smooth. Whisk in raspberry powder. (Taste to see if you prefer greater raspberries.)
2. Fit a pastry bag with a undeniable spherical tip. Fill it with the raspberry filling, then pierce every doughnut on the facet and fill it generously with the filling.
3. Serve doughnuts proper away. Although they style the satisfactory fresh, you can keep leftover doughnuts in the fridge for up to two days. Allow them to come to room temperature (or heat them up in the microwave) earlier than serving again.

Enjoy.

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