Golden brown brioche doughnuts coated in sugar and stuffed with fresh blackberry and blueberry cheesecake.
Ingredients
Doughnuts
100ml milk
400g plain flour
40g caster sugar
Pinch of salt
2 eggs
50g butter
7g instant yeast
Cheesecake
200g full fat cream cheese
150g icing sugar
2 tbsp summer fruits compote
Summer Fruits Compote (or use blackberry jam as an alternative)
200g blackberries
200g blueberries
200g caster sugar
lemon juice
Blackberries and sugar to decorate
Method
1) Heat your milk until lukewarm and add in the instant yeast
2) In a separate bowl, add the plain flour, caster sugar and a pinch of salt
3) Add the milk into the dry ingredients and knead (I used the kneading setting on my cake mixer)
4) Add both the eggs and knead for 3-5 minutes
5) Slowly add in the butter and knead again for 5 minutes
6) Cover your dough and leave to rise for 1-2 hours in a warm place
7) In the meantime, add your fresh fruit to a warm skillet and cook for 3-5 minutes until soft
8) Add in the sugar, lemon juice and simmer for 3 minutes and then remove from the heat
9) For the cheesecake, whisk double cream until it thickens, add in the cream cheese, icing sugar and 2 tbsp of the berry compote (once cool)
10) After 2 hours, roll out the dough and cut into circles roughly 1 inch in height and 2 inches wide
11) Add vegetable oil into a large casserole dish on a high heat
12) Allow the oil to get hot (you can test if it is ready with a small ball of dough, it should fizz as soon as it goes in. Be very careful with the oil)
13) Once ready, add the doughnuts in and simply cook until golden brown on the outside
14) Remove and roll in the sugar straight away whilst hot so it sticks
15) Add the cheesecake mixture into a piping bag and once the doughnuts are cool, put the nozzle into a doughnut and fill with cheesecake
16) Continue with all doughnuts and top with a blackberry
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