Raspberry Cheesecake Stuffed Brioche Donuts withVelvet Cream

Ingredients

For the Brioche Donuts:

3 1/4 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 tsp instant yeast

1/2 tsp salt

1/2 cup whole milk, warm

3 large eggs, room temperature

6 tbsp unsalted butter, softened and cubed

Vegetable oil (for frying)

For the Raspberry Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1/4 cup raspberry preserves (strained to remove seeds)

1/2 tsp lemon juice

1/2 cup heavy cream, whipped to stiff peaks

For the Velvet Cream Topping:

1/2 cup heavy cream

1/4 cup white chocolate chips

1/2 tsp vanilla bean paste

1/2 cup fresh raspberries (for garnish)

Directions

In a stand mixer, combine flour, sugar, yeast, and salt.

Add warm milk and eggs, mixing until a dough forms.

Gradually add softened butter, one cube at a time, mixing

for 8–10 minutes until the dough is smooth, elastic, and

pulls away from the sides.

Place dough in a greased bowl, cover, and let rise in a

warm spot for 1.5 to 2 hours, or until doubled in size.

Punch down the dough and roll it out to 1/2-inch

thickness. Cut into 3-inch circles. Place on a parchment-

lined tray, cover, and let rise again for 45 minutes.

While rising, make the filling: Beat cream cheese,

powdered sugar, raspberry preserves, and lemon juice

until smooth. Gently fold in the whipped heavy cream.

Transfer to a piping bag with a long Bismarck tip.

Heat vegetable oil in a heavy pot to 350°F. Fry donuts for

2 minutes per side until golden brown. Drain on paper

towels and toss in extra granulated sugar while warm.

To make the Velvet Cream topping, heat 1/2 cup heavy

cream until simmering, pour over white chocolate chips

and vanilla paste, and whisk until silky. Let cool slightly

until thickened.

Use a small knife to poke a hole in the side of each

cooled donut. Pipe the raspberry cheesecake filling inside

until the donut feels heavy.

Dip the top of each donut into the Velvet Cream and

garnish with a fresh raspberry.