Classic Peach Cobbler Cheesecake Donuts (Print Version)
Fluffy donuts with cheesecake filling, juicy peaches, and spiced crumble for a delicious dessert experience.
# Ingredients:
→ Donut Dough
01 -
315 g all-purpose flour
02 -
7 g active dry yeast
03 -
120 ml warm milk (43°C)
04 -
50 g granulated sugar
05 -
2 large eggs, at room temperature
06 -
56 g unsalted butter, softened
07 -
3 g salt
08 -
Vegetable oil for frying or baking
→ Cheesecake Filling
09 -
225 g cream cheese, softened
10 -
30 g powdered sugar
11 -
5 ml vanilla extract
12 -
60 ml heavy cream
→ Peach Cobbler Topping
13 -
3 large ripe peaches, peeled and diced
14 -
28 g unsalted butter
15 -
55 g brown sugar
16 -
13 g granulated sugar
17 -
5 g ground cinnamon
18 -
1 g ground nutmeg
19 -
3 g cornstarch mixed with 15 ml water
→ Crumble Topping
20 -
65 g all-purpose flour
21 -
55 g brown sugar
22 -
57 g cold unsalted butter, cubed
23 -
0.5 g ground cinnamon
24 -
Pinch of salt
→ Glaze (Optional)
25 -
60 g powdered sugar
26 -
15–30 ml milk
27 -
2.5 ml vanilla extract
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
08 -
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:
01 -
For the flakiest donuts, ensure your dough is well-kneaded and allow sufficient rising time for a light, airy crumb.