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Classic Peach Cobbler Cheesecake Donuts

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Fluffy donuts with cheesecake filling, juicy peaches, and spiced crumble for a delicious dessert experience.

Ingredients

Scale
  • 315 g all-purpose flour
  • 7 g active dry yeast
  • 120 ml warm milk (43°C)
  • 50 g granulated sugar
  • 2 large eggs, at room temperature
  • 56 g unsalted butter, softened
  • 3 g salt
  • Vegetable oil for frying or baking
  • 225 g cream cheese, softened
  • 30 g powdered sugar
  • 5 ml vanilla extract
  • 60 ml heavy cream
  • 3 large ripe peaches, peeled and diced
  • 28 g unsalted butter
  • 55 g brown sugar
  • 13 g granulated sugar
  • 5 g ground cinnamon
  • 1 g ground nutmeg
  • 3 g cornstarch mixed with 15 ml water
  • 65 g all-purpose flour
  • 55 g brown sugar
  • 57 g cold unsalted butter, cubed
  • 0.5 g ground cinnamon
  • Pinch of salt
  • 60 g powdered sugar
  • 15–30 ml milk
  • 2.5 ml vanilla extract

Instructions

  1. In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Allow the mixture to sit for 5 to 10 minutes until foamy.
  2. In a separate large bowl, whisk flour and salt. Add the activated yeast mixture, eggs, and softened butter. Mix to combine, then knead for 6 to 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise for 1 hour until doubled in volume.
  3. Punch down the risen dough, then roll out on a lightly floured surface to a thickness of 1.25 cm. Cut into 7.5 cm rounds using a pastry cutter. Cover the shaped rounds and let rest for 20 minutes.
  4. For frying: Heat vegetable oil to 175°C. Fry donuts for 1 to 2 minutes per side until evenly golden brown. For baking: Preheat oven to 190°C. Bake for 12 to 15 minutes until lightly golden. Transfer donuts to a wire rack to cool completely.
  5. In a bowl, beat cream cheese and powdered sugar until smooth. Add vanilla extract and heavy cream, then whip until light and airy. Transfer filling to a piping bag fitted with a round tip.
  6. In a skillet over medium heat, melt butter. Add diced peaches, brown sugar, granulated sugar, cinnamon, and nutmeg. Cook for 5 minutes until peaches release their juices. Stir in cornstarch slurry and cook until mixture thickens. Remove from heat and cool.
  7. In a bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter and blend with a fork until mixture resembles coarse crumbs. Spread on a baking sheet and bake at 175°C for 10 minutes or until golden. Let cool completely.
  8. Using the piping bag, inject cheesecake filling into each cooled donut. Top each with a generous spoonful of peach cobbler mixture, sprinkle with crumble topping, and, if desired, finish with vanilla glaze.

Notes

For the flakiest donuts, ensure your dough is well-kneaded and allow sufficient rising time for a light, airy crumb.

Nutrition

Find it online: https://www.delicetreats.com/classic-peach-cobbler-cheesecake-donuts-2/