Classic Peach Cobbler Cheesecake Donuts (Print version)

Soft fried donuts filled with cheesecake cream and topped with cinnamon peaches and buttery cobbler crumbs.

# Ingredients:

For the donut dough

01 - 3/4 cup (180 ml) warm whole milk, about 105°F
02 - 2 1/4 teaspoons active dry yeast
03 - 1/4 cup (50 g) granulated sugar
04 - 2 large eggs, room temperature
05 - 4 tablespoons (56 g) unsalted butter, melted and cooled
06 - 3 1/4 cups (390 g) all-purpose flour, plus more as needed
07 - 1 teaspoon fine salt
08 - 6 cups neutral oil, for frying

For the cheesecake filling

09 - 8 oz (225 g) full-fat cream cheese, softened
10 - 3/4 cup (90 g) powdered sugar
11 - 1 teaspoon vanilla extract
12 - Pinch of fine salt

For the peach cobbler topping

13 - 2 cups (300 g) peeled diced peaches, fresh or well-drained canned
14 - 1/3 cup (65 g) light brown sugar
15 - 1 tablespoon lemon juice
16 - 1 teaspoon ground cinnamon
17 - 1 tablespoon cornstarch mixed with 1 tablespoon water

For the crumbs and glaze

18 - 1/2 cup (63 g) all-purpose flour
19 - 1/4 cup (50 g) light brown sugar
20 - 1/2 teaspoon ground cinnamon
21 - 3 tablespoons (42 g) cold unsalted butter, cubed
22 - 1 cup (120 g) powdered sugar
23 - 2-3 tablespoons milk
24 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Stir warm milk, yeast, and 1 tablespoon of the sugar in a mixing bowl. Let stand for 5-10 minutes until foamy. Mix in the remaining sugar, eggs, melted butter, flour, and salt until a soft dough forms.
02 - Knead for 6-8 minutes, adding only enough flour to keep the dough manageable. Place in a greased bowl, cover, and let rise until doubled, about 60-75 minutes.
03 - Simmer peaches, brown sugar, lemon juice, and cinnamon for 4-5 minutes. Stir in the cornstarch slurry and cook until glossy and thick, then cool. Rub flour, brown sugar, cinnamon, and cold butter into crumbs, then bake at 350°F for 10-12 minutes until lightly browned.
04 - Beat cream cheese, powdered sugar, vanilla, and salt until smooth. Transfer to a piping bag and refrigerate until ready to use.
05 - Roll the risen dough to 1/2 inch thick. Cut into 12 rounds and set on parchment squares. Cover and let rise for 25-35 minutes until puffy.
06 - Heat oil to 350°F in a heavy pot. Fry donuts in batches for 1-2 minutes per side until deep golden. Drain on a wire rack and cool completely.
07 - Pipe cheesecake filling into the side of each cooled donut. Whisk powdered sugar, milk, and vanilla into a thin glaze. Spoon peaches over each donut, drizzle with glaze, and sprinkle with cobbler crumbs.

# Good to know:

01 - Best served the day they are fried.
02 - Cool donuts fully before adding cheesecake filling.
03 - Use a thermometer to keep frying oil near 350°F.

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