Go Back
Pumpkin Cheesecake Brioche Doughnuts
Michonne Zendaya

Pumpkin Cheesecake Brioche Doughnuts

Soft, fluffy doughnuts with cozy fall flavors, perfect for Thanksgiving celebrations.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 doughnuts
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

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)

Equipment

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

Method
 

  1. In a large bowl, whisk together flour, yeast, sugar, salt, cinnamon, and nutmeg.
  2. 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.
  3. Place dough in a greased bowl, cover, and let rise until doubled in size (about 1 hour).
  4. Punch down dough and roll out to 1/2-inch thickness. Cut into doughnut shapes using a cutter.
  5. 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.
  6. 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.