Thanksgiving Doughnuts (Brioche Doughnuts)

Every Thanksgiving, I find myself wanting to bake something a little different, something that still captures those cozy fall flavors but with a fun twist. That’s where these Thanksgiving Doughnuts (Brioche Doughnuts) come in! They’re light, fluffy, and filled with the most incredible pumpkin cheesecake cream. Making them always fills my kitchen with the most amazing smells, and honestly, they’ve become a new favorite way to celebrate the season.

Why You’ll Love This Thanksgiving Doughnuts (Brioche Doughnuts)

• These doughnuts are incredibly soft and airy, thanks to the brioche dough. It’s truly melt-in-your-mouth delicious!
• The pumpkin cheesecake filling is rich, creamy, and perfectly spiced – it’s like a little taste of autumn in every bite.
• They’re a fun and unique treat for your Thanksgiving table, a delightful change from traditional pies.
• While they look impressive, I promise they’re totally doable for any home baker, even if you’re new to making doughnuts!

Ingredients You’ll Need

• Active Dry Yeast: This is what gives our doughnuts their beautiful rise! Make sure it’s active by letting it foam up in warm milk and sugar. No foam means your yeast might be old, and your doughnuts won’t rise.
• Whole Milk: The fat in whole milk contributes to a richer, softer dough. Make sure it’s lukewarm, not hot, so it doesn’t kill the yeast.
• All-Purpose Flour: The backbone of our brioche dough. Don’t substitute with bread flour here, as we want a tender crumb.
• Unsalted Butter: Using unsalted butter allows you to control the salt content in the recipe. Make sure it’s at room temperature so it incorporates smoothly into the dough.
• Neutral Oil for Frying: Oils like canola, vegetable, or sunflower oil are perfect because they have a high smoke point and won’t impart a flavor to your doughnuts.
• Pumpkin Puree: This is the star of our filling! Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which has added spices and sugar. We’ll reduce it slightly for a more concentrated flavor.
• Cream Cheese: Softened cream cheese is key for a smooth, lump-free filling. Full-fat cream cheese works best for richness.

How to Make Thanksgiving Doughnuts (Brioche Doughnuts) Step by Step

First things first, we’ll get our yeast mixture going. In a small bowl, combine your active dry yeast, some lukewarm milk, and a bit of sugar. Give it a good stir and then let it sit for about 10-15 minutes. This is where the magic starts – you want to see it get nice and foamy, which tells you your yeast is alive and ready to make those doughnuts light and airy!

While your yeast is proofing, you’ll combine your flour, salt, and the rest of the sugar in your stand mixer. Once the yeast is foamy, add that, along with your eggs and vanilla, to the mixer. Mix on low for a few minutes until the dough starts to come together. It might look a little dry at first, but don’t worry, it will smooth out. Then, increase the speed and let it mix for another 5 minutes until it’s soft and smooth. Now for the butter! Add it in slowly, a little at a time, letting each piece fully incorporate before adding the next. This takes a bit of patience, about 3-4 minutes, but it’s worth it for that rich brioche texture. After all the butter is in, mix on medium for another 5 minutes until your dough is super soft and smooth.

Once your dough is ready, transfer it to an oiled bowl, cover it tightly, and pop it in the fridge for at least 3 hours, or even overnight. This long, slow rise develops amazing flavor. The next day, you’ll divide your dough into portions, roll them into tight balls, and place them on parchment-lined baking sheets for their second rise. This can take anywhere from 20 minutes to an hour, depending on your kitchen’s warmth. You’ll know they’re ready when they spring back slowly after a gentle poke. While they’re rising, get your oil heated to 350°F (180°C) and prepare your pumpkin spice sugar and cheesecake filling. Then, gently fry your doughnuts until golden brown, toss them in the sugar, and once cool, fill them with that delicious pumpkin cheesecake. You did it!

My Top Tips for Success

• Don’t rush the yeast: I always make sure my yeast mixture is visibly foamy before adding it to the flour. If it’s not, your dough won’t rise properly.
• Be patient with the butter: Trust me on this one, adding the butter slowly and letting it fully incorporate is key to a smooth, rich brioche dough. Don’t dump it all in at once!
• Temperature is everything for frying: I always use a thermometer to keep my oil at a consistent 350°F (180°C). Too cool and your doughnuts will be greasy; too hot and they’ll brown too quickly on the outside and be raw inside.
• Don’t overcrowd the pot: Fry only two doughnuts at a time. This keeps the oil temperature stable and allows the doughnuts to cook evenly.
• Reduce the pumpkin puree: In my experience, reducing the pumpkin puree for the filling makes a huge difference in flavor intensity and prevents a watery filling. Don’t skip this step!

Common Mistakes to Avoid

• Not letting the yeast activate: If your milk and yeast mixture doesn’t get foamy after 10-15 minutes, your yeast might be dead. This will result in flat, dense doughnuts. Start over with fresh yeast to ensure proper rise.
• Adding too much flour: Resist the urge to add extra flour if your dough seems sticky. Brioche dough is naturally soft and a bit sticky, and adding too much flour will make your doughnuts tough.
• Over-proofing the doughnuts: If the indentation from your finger doesn’t spring back at all, your doughnuts are likely over-proofed. This can lead to them collapsing during frying or having a yeasty flavor.
• Frying at the wrong temperature: Oil that’s too cold will result in greasy doughnuts, while oil that’s too hot will burn the outside before the inside cooks. Always use a thermometer and adjust heat as needed.
• Overfilling the doughnuts: While tempting, overfilling can cause the doughnuts to burst. Fill them until they feel plump, but stop before they get too tight.

How to Store Thanksgiving Doughnuts (Brioche Doughnuts)

• Room Temperature: Best eaten on the day they are made. Store in an airtight container for up to 1 day.
• Refrigerated: Store in an airtight container for up to 2-3 days. The filling will keep better chilled.
• Freezer (Unfilled): You can freeze unfried dough balls before the second proof in an airtight container for up to 2 weeks. Thaw in the fridge overnight, then let proof at room temp before frying.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, absolutely! The dough can be made and refrigerated for up to overnight for its first rise. This actually helps develop more flavor.

What if I don’t have a stand mixer?

You can mix the dough by hand, but it will require more arm strength and a longer kneading time. Expect to knead for 15-20 minutes to achieve the desired smoothness.

Can I bake these instead of frying?

While you can bake brioche dough, these are specifically designed to be fried doughnuts. Baking them will result in a different texture, closer to a soft roll rather than a traditional doughnut.

What kind of oil is best for frying?

A neutral oil with a high smoke point, like canola, vegetable, or sunflower oil, is best. These oils won’t impart any unwanted flavors to your delicious doughnuts.

My doughnuts are browning too quickly. What should I do?

This means your oil is too hot. Reduce the heat and monitor with a thermometer to bring the temperature down to 350°F (180°C). Don’t try to fry them too fast.

I hope these Thanksgiving Doughnuts (Brioche Doughnuts) bring a little extra sweetness and joy to your holiday season! They truly are a special treat, and I know you’ll love making and sharing them. If you give them a try, please let me know how they turn out!

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