Pumpkin Cheesecake Brioche Doughnuts (Print Version)

Soft brioche doughnuts filled with pumpkin cheesecake and coated in spiced sugar for a seasonal delight.

# Ingredients:

→ Brioche Dough

01 - 2 1/4 tsp active dry yeast
02 - 250g whole milk, lukewarm
03 - 50g sugar
04 - 565g all-purpose flour
05 - 1 tsp salt
06 - 2 eggs, at room temperature
07 - 1 tsp vanilla bean paste
08 - 100g unsalted butter, at room temperature
09 - Neutral oil for frying

→ Pumpkin Spice Sugar

10 - 200g granulated sugar
11 - 1 1/2 tsp pumpkin pie spice

→ Pumpkin Cheesecake Filling

12 - 280g pumpkin puree (reduced to 200g)
13 - 450g cream cheese, softened
14 - 100g powdered sugar
15 - 1/2 tsp vanilla bean paste
16 - 1 tsp ground cinnamon
17 - 1 1/2 tsp pumpkin pie spice
18 - Pinch of salt

# Directions:

01 - Combine yeast, lukewarm milk, and 2 Tbsp of sugar in a small bowl. Mix well and rest for 10-15 minutes, until foamy.
02 - In a stand mixer with the dough hook attachment, combine flour, salt, and the remaining sugar. Add eggs, vanilla, and foamy yeast mixture. Mix for 2-3 minutes on low, then increase to medium for 5 minutes until soft and smooth.
03 - Reduce speed to low and gradually add butter, ensuring it is fully incorporated before adding the next piece. Once incorporated, mix on medium for an additional 5 minutes.
04 - Transfer dough to an oiled bowl, cover, and refrigerate for at least 3 hours or overnight. Alternatively, let it rise at room temperature.
05 - Divide dough into 75g portions. Roll tightly into balls and flatten slightly. Arrange on parchment-lined trays with space between them.
06 - Allow dough to proof until it springs back slightly when pressed, about 20 minutes to 1 hour depending on conditions.
07 - Heat oil to 180°C in a heavy-bottomed pot. Fry doughnuts in batches, 3 minutes per side, until golden brown. Remove using a slotted spoon and place on a rack.
08 - While still warm, toss doughnuts in the pumpkin spice sugar mixture. Allow to cool completely before filling.
09 - Reduce pumpkin puree by simmering over medium heat for 4-5 minutes. Cool and measure out 200g. Combine with cream cheese, powdered sugar, vanilla, cinnamon, pumpkin pie spice, and salt. Mix until smooth using a whisk or stand mixer.
10 - Poke a hole in each doughnut with a chopstick and widen it. Pipe the pumpkin cheesecake filling into each doughnut. Serve immediately.

# Notes:

01 - Ensure the oil temperature remains consistent for even frying.
02 - Dough consistency improves after resting in refrigeration.

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