Ingredients
For the Donuts:
2 1/4 teaspoons active dry yeast
3/4 cup warm milk
1/4 cup granulated sugar
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt
Oil for frying (if frying method)
For the Cheesecake Filling:
8 oz cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
For the Peach Cobbler Topping:
2 cups peaches, diced
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon butter
1 teaspoon cornstarch mixed with 1 tablespoon water
For the Crumble:
1/2 cup flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup cold butter
Optional Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
Instructions
Step 1:
In a bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. Add eggs, melted butter, and vanilla extract.
Step 2:
Gradually mix in flour and salt until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and let rise for 1–1 1/2 hours or until doubled in size.
Step 3:
While the dough rises, prepare the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Refrigerate until ready to use.
Step 4:
Prepare the peach topping by cooking peaches, brown sugar, cinnamon, and butter in a saucepan over medium heat. Stir in the cornstarch slurry and cook until thickened. Allow to cool.
Step 5:
For the crumble topping, mix flour, brown sugar, cinnamon, and cold butter until crumbly. Bake at 175°C (350°F) for 10 minutes or until golden.
Step 6:
Roll out the donut dough to about 1/2-inch thickness and cut into donut rounds. Let them rest for 20–30 minutes before frying or baking.
Step 7:
Fry donuts in hot oil until golden brown on both sides or bake at 180°C (350°F) for 12–15 minutes.
Step 8:
Once cooled slightly, fill donuts with cheesecake filling using a piping bag. Top with peach cobbler mixture, crumble topping, and glaze drizzle.
Notes
Do not overheat the oil when frying, or the donuts may brown too quickly while remaining raw inside. If baking, avoid overbaking to keep the donuts soft and fluffy. Allow peach topping to cool slightly before adding so it doesn’t melt the cheesecake filling.
