Classic Peach Cobbler Cheesecake Donuts for Summer Baking
Fluffy yeast donuts filled with tangy cheesecake, topped with warm peach cobbler compote and crunchy crumble. Combines buttery pastry, creamy filling, and sweet-spiced fruit for a summer indulgence.
Ingredients
- 315 g all-purpose flour
- 7 g active dry yeast
- 120 ml warm milk (43°C)
- 50 g granulated sugar (dough)
- 2 large eggs, room temperature
- 56 g unsalted butter, softened
- 3 g salt (dough)
- 225 g cream cheese (full-fat)
- 200 g ripe peaches, peeled and chopped
- 100 g granulated sugar (peach filling)
- 1 tsp ground cinnamon
- 50 g flour
- 50 g light brown sugar
- 20 g chopped pecans or walnuts
Instructions
- In a bowl, combine warm milk, sugar, and yeast. Let rest 5-10 minutes until foamy
- Mix flour, salt, and eggs in a stand mixer. Gradually add butter and knead until elastic (5-8 minutes)
- Let dough rise in a warm place for 1 hour or until doubled in size
- Roll dough to 1/4" thickness and cut into donut shapes. Let rest 15 minutes
- Heat oil to 350°F (180°C). Fry donuts until golden (1.5-2 minutes per side) or bake at 350°F (180°C) for 12-15 minutes per batch
- Whip cream cheese until light. Inject filling into cooled donuts using a piping bag
- Simmer peaches, sugar, and cinnamon until thickened (8-10 minutes). Brush onto donuts
- Combine flour, brown sugar, and walnuts. Sprinkle crumble topping over peach filling while warm
Notes
For vegan option: Use maple syrup to brush cobbler topping and substitute non-dairy cream cheese
Bread flour creates chewier texture (use 300g flour + 15g bread flour)
Store in airtight container: Fill and assemble donuts up to 24 hours in advance, top with crumble just before serving
Bread flour creates chewier texture (use 300g flour + 15g bread flour)
Store in airtight container: Fill and assemble donuts up to 24 hours in advance, top with crumble just before serving
Nutrition
Serving: 1gCalories: 375kcalCarbohydrates: 52gProtein: 6gFat: 21gSaturated Fat: 10gCholesterol: 65mgSodium: 280mgFiber: 2gSugar: 32g
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