Homemade Pumpkin Cheesecake Brioche Doughnuts | Fall Dessert
Soft brioche doughnuts filled with creamy pumpkin cheesecake and rolled in pumpkin spice sugar. A perfect fall treat for dessert or brunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbylena.com.
Cooking tools:
- Stand mixer
- Deep-fry thermometer
- Kitchen scale
- Piping bag
- Cooling rack
- Skewer
- Kitchen timer
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Slotted spoon
- Spatula
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Refrigerator
- Airtight container
Ingredients
- 2 1/4 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
- 200g granulated sugar
- 1 ½ tsp pumpkin pie spice
- 280g pumpkin puree (200g reduced)
- 450g cream cheese, softened
- 100g powdered sugar
- ½ tsp vanilla bean paste
- 1 tsp ground cinnamon
- Pinch of salt
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