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Dusted sugar FLUFFY BRIOCHE DONUTS with Blueberry Cream Cheese
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Pillowy Soft Brioche Donuts Recipe

Soft and fluffy homemade brioche donuts fried until golden, coated in colorful sugar, and filled with a creamy blueberry cream cheese filling.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Servings 20 donuts
Author Savory Thoughts

Equipment

  • Stand Mixer
  • Mixing Bowl
  • Measuring Cups and Spoons

Ingredients

For The Donuts

  • 2 ¼ cup water; 115 degrees
  • 3 tbsp. sugar cane sugar
  • 2 tsp. kosher salt
  • 4 tbsp. whole powder milk or simply use 2 ¼ cup whole milk
  • 1 stick butter; unsalted
  • 2 tbsp. vegetable oil
  • 2 ¼ tsp. instant yeast
  • 6 cups bread flour
  • Oil for frying
  • Knead for 8-12 minutes.

For The Blueberry Cream Cheese Filling

  • 1 cup frozen blueberries
  • 8 oz cream cheese; soften
  • 2 cups powder sugar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • ¼ cup heavy creamer

Sugar for Dusting

  • 1 cup granulated sugar
  • 1 tbsp. ube powder or your favorite coloring ingredient

Instructions

  • Make the Brioche Dough
    Add the warm water, cane sugar, kosher salt, and powdered whole milk to a large measuring cup or bowl. Mix well.
    Add the bread flour and instant yeast to the bowl of a stand mixer and mix to combine.
    Pour the liquid mixture into the dry ingredients and add the vegetable oil.
    Attach the dough hook and begin kneading on low speed for about 5 minutes.
    After 5 minutes, let the dough rest for about 3 minutes. Then resume kneading starting on low speed (try to stay between speed “stir and level 2) and gradually add the softened butter as the dough begins to come together.
    Continue kneading for 15-25 minutes, or until the dough is smooth and elastic.
    Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel.
    Allow the dough to rise for 1 hour in a warm place.
    How to make brioche donuts
  • Shape & Second Rise
    Gently deflate the dough with a clean hand and transfer it to a lightly floured work surface.
    Roll the dough to your desired thickness and cut into rounds.
    Transfer the cut donuts to individual pieces of parchment paper or a parchment-lined tray.
    Cover loosely and allow them to rise for 30 minutes, or until doubled in size.
    Fry the Brioche Donuts
    Heat the frying oil to 350°F.
    Working in batches, carefully lower the donuts into the oil without overcrowding the pot. I usually fry 3 at a time.
    Fry for approximately 2–4 minutes per side, or until beautifully golden brown.
    Transfer the fried donuts to a wire rack or paper-towel-lined tray to drain.
    steps to make brioche donuts
  • Make the Sugar Coating
    Combine 1 cup granulated sugar and 1 tablespoon ube powder (or desired color) in a shallow bowl.
    While the donuts are still slightly warm, gently coat them in the ube sugar mixture.
    Make the Blueberry Cream Cheese Filling
    Add the refrigerated blueberries to a large mixing bowl.
    Add the cream cheese and beat the softened cream cheese, blueberries, and powdered sugar until smooth and creamy. You may notice some lumps from the berries, that’s okay. 
    Add the vanilla extract, almond extract, and heavy cream.
    Continue mixing until well combined.
    Transfer the blueberry cream cheese filling to a piping bag fitted with a filling tip.
    Fill the Donuts
    Once the donuts have cooled, make a small opening in the side of each donut.
    Insert the piping tip and gently fill each donut with the blueberry cream cheese filling.
    Serve and enjoy.
    steps to make brioche donuts with cream cheese blueberry filling

Notes

How To Store Your Donuts

Because these donuts contain cream cheese and heavy cream, refrigerate the filled donuts in an airtight container.
For the best texture, I'd enjoy them within 2–3 days. Let a refrigerated donut sit at room temperature briefly before serving so the brioche can soften.
The donuts will always be at their best on the day they're fried.

Nutrition

Serving: 20donuts