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Pumpkin Cheesecake Brioche Doughnuts
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Pumpkin Cheesecake Brioche Doughnuts

Soft, fluffy doughnuts with cozy fall flavors, perfect for Thanksgiving celebrations.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: fall doughnuts, fried doughnuts, holiday baking, thanksgiving doughnuts
Servings: 12 doughnuts
Calories: 230kcal
Author: Michonne Zendaya
Cost: 14

Equipment

  • large mixing bowl
  • whisk
  • measuring cups and spoons
  • Rolling Pin
  • doughnut cutter
  • large pot or deep fryer
  • slotted spoon
  • paper towels

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 packet active dry yeast (2 1/4 tsp)
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 cup warm milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • vegetable oil for frying
  • 1 cup powdered sugar (for dusting or glaze)

Instructions

  • In a large bowl, whisk together flour, yeast, sugar, salt, cinnamon, and nutmeg.
  • Add warm milk, eggs, and melted butter. Mix until dough forms, then knead on a floured surface for 5–7 minutes until smooth and elastic.
  • Place dough in a greased bowl, cover, and let rise until doubled in size (about 1 hour).
  • Punch down dough and roll out to 1/2-inch thickness. Cut into doughnut shapes using a cutter.
  • Heat oil in a large pot to 350°F (175°C). Fry doughnuts in batches until golden brown on both sides, about 2 minutes per side.
  • Drain on paper towels. Dust with powdered sugar or dip in glaze before serving.

Notes

Best served fresh. Store leftovers in an airtight container for up to 2 days or freeze for longer storage.