Description
Fluffy homemade donuts filled with warm, cinnamon-spiced peach cobbler and a luscious cheesecake center. This indulgent treat brings together three incredible desserts in one bite! Perfect for breakfast, dessert, or a special occasion.
Ingredients
For the Peach Cobbler Filling:
- 2 cups fresh or canned peaches (sliced)
- ¼ cup granulated sugar
- 1 tsp cinnamon
- 1 tbsp butter
- 1 tbsp cornstarch (optional for thickening)
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Donut Dough:
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk
- 1 large egg
- 3 tbsp unsalted butter (softened)
- ½ tsp salt
- Vegetable oil (for frying)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
Prepare the Peach Cobbler Filling:
- In a saucepan, combine peaches, sugar, and cinnamon. Cook over medium heat for about 10 minutes until the peaches soften.
- Add butter and stir until melted. If needed, mix cornstarch with a tablespoon of water and add to thicken. Let cool.
2. Prepare the Cheesecake Filling:
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Chill in the fridge while preparing the donuts.
3. Make the Donut Dough:
- In a bowl, dissolve yeast in warm milk and let sit for 5 minutes until foamy.
- In a separate large bowl, mix flour, sugar, and salt. Add in yeast mixture, egg, and butter. Knead until a soft dough forms.
- Cover and let rise for 1 hour or until doubled in size.
4. Shape and Fry the Donuts:
- Roll out the dough to about ½ inch thickness. Cut out donut rounds using a cutter or glass. Let rise for another 30 minutes.
- Heat oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Fry donuts for 2-3 minutes per side until golden brown. Drain on paper towels.
5. Fill the Donuts:
- Use a piping bag or knife to create a pocket inside each donut. Fill halfway with peach cobbler, then add the cheesecake mixture.
6. Glaze and Serve:
- Mix powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the donuts or dust with extra powdered sugar.
Notes
1️⃣ Proper Dough Rising: Let the dough rise until it doubles in size. If the dough doesn’t rise properly, the donuts may turn out dense instead of light and fluffy. Keep it in a warm, draft-free place for the best results.
2️⃣ Oil Temperature Matters: Maintain the frying oil at 350°F (175°C). If the oil is too hot, the donuts will brown too quickly on the outside while staying raw inside. If too cool, they’ll absorb too much oil and become greasy. Use a thermometer for accuracy.
3️⃣ Chill the Fillings: Both the peach cobbler and cheesecake filling should be cooled before filling the donuts. Warm fillings can make the donut soggy and difficult to fill properly. For best results, refrigerate the cheesecake mixture before piping it in.
- Prep Time: 20 min
- Cook Time: 15 min