Classic Peach Cobbler Donuts (Print Version)
# Ingredients:
→ Donut Dough
01 -
2 ½ cups all-purpose flour
02 -
2 ¼ tsp active dry yeast (1 packet)
03 -
½ cup warm milk (110°F / 43°C)
04 -
¼ cup granulated sugar
05 -
2 large eggs, room temperature
06 -
¼ cup unsalted butter, softened
07 -
½ tsp salt
08 -
Vegetable oil (for frying or baking)
→ Cheesecake Filling
09 -
8 oz cream cheese, softened
10 -
¼ cup powdered sugar
11 -
1 tsp vanilla extract
12 -
¼ cup heavy cream
→ Peach Cobbler Topping
13 -
3 large ripe peaches, peeled and diced
14 -
2 tbsp unsalted butter
15 -
¼ cup brown sugar
16 -
1 tbsp granulated sugar
17 -
1 tsp cinnamon
18 -
½ tsp nutmeg
19 -
1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)
→ Crumble Topping
20 -
½ cup all-purpose flour
21 -
¼ cup brown sugar
22 -
¼ cup cold butter, cubed
23 -
¼ tsp cinnamon
24 -
Pinch of salt
→ Optional Glaze
25 -
½ cup powdered sugar
26 -
1–2 tbsp milk
27 -
½ tsp vanilla extract
# Instructions:
01 -
Combine warm milk, granulated sugar, and active dry yeast in a small bowl. Allow to rest for 5–10 minutes until foamy. In a large bowl, whisk flour and salt together. Add yeast mixture, eggs, and softened butter. Mix until dough begins to form then knead on floured surface for 6–8 minutes until smooth and elastic. Place in greased bowl, cover, and let rise for about 1 hour until doubled.
02 -
Punch down dough and roll out to ½-inch thickness. Cut into 3-inch circles and place on parchment-lined tray. Cover and rest 20 minutes. For frying, heat oil to 350°F (175°C) and fry donuts 1–2 minutes per side until golden. For baking, preheat oven to 375°F (190°C) and bake for 12–15 minutes until lightly golden. Cool completely on wire rack.
03 -
Beat softened cream cheese and powdered sugar until smooth. Incorporate vanilla extract and heavy cream; continue beating until light and creamy. Transfer to piping bag fitted with round tip.
04 -
Melt butter in skillet over medium heat, then add diced peaches. Stir in brown sugar, granulated sugar, cinnamon, and nutmeg. Cook approximately 5 minutes until peaches release juices. Add cornstarch slurry and stir 1–2 minutes until thickened. Remove from heat and cool slightly.
05 -
Mix flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter using fork or pastry blender until mixture resembles coarse crumbs. Spread on parchment-lined baking sheet and bake at 350°F (175°C) for 10 minutes until golden and crisp. Cool before use.
06 -
Fill cooled donuts with cheesecake filling using piping bag. Top with peach cobbler mixture, then sprinkle crumble topping. Optionally, drizzle with glaze made from powdered sugar, milk, and vanilla extract for added sweetness and shine.
# Notes:
01 -
Allow dough to fully rise to ensure light, fluffy texture. Cooling donuts before filling prevents melting of cheesecake mixture.