Classic Peach Cobbler Cheesecake Donuts

Directions

1. Make the Donut Dough:
   In a small bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit 5–10 minutes until foamy.
   In a large bowl, mix the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, egg, and vanilla. Mix until a dough forms.
   Knead on a floured surface 8–10 minutes until smooth and elastic.
   Place dough in a greased bowl, cover with a clean towel, and let rise 1–2 hours until doubled in size.
2. Prepare the Cheesecake Filling:
   In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
   Transfer to a piping bag and refrigerate until ready to use.
3. Cook the Peach Cobbler Topping:
   In a saucepan, combine peaches, brown sugar, cinnamon, and nutmeg. Cook over medium heat 5–7 minutes until peaches release their juices.
   Mix cornstarch and water, stir into peach mixture, and cook 1–2 minutes until thickened. Remove from heat and let cool.
4. Shape and Fry the Donuts:
   Roll dough to ½-inch (1.3 cm) thickness and cut circles using a donut cutter or 3-inch (7.5 cm) glass.
   Heat vegetable oil to 350°F (175°C). Fry donuts in batches 2–3 minutes per side until golden. Drain on paper towels.
   Roll warm donuts in granulated sugar to coat.
5. Assemble the Donuts:
   Make a small hole in each donut with a knife. Pipe in the cheesecake filling.
   Top each donut with a spoonful of the peach cobbler topping.

Recipe Details

Prep Time: 30 minutes + 1–2 hours rising
Cook Time: 15 minutes
Total Time: 1 hr 45 min – 2 hr 15 min
Servings: 12 donuts
Difficulty Level: Medium

Variations & Substitutions

– Use different seasonal fruits: blueberries, apples, or pears.
– For a lighter version, bake donuts at 350°F (180°C) for 12–15 minutes instead of frying.
– Add a splash of rum or almond extract to the topping for extra complexity.
– Swap granulated sugar for coconut sugar for a healthier coating.

Serving Suggestions