Name: Peach Cobbler Donuts with Cream Cheese Glaze and Brown Sugar Crumble Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 2¼ tsp (1 packet) active dry yeast; ¾ cup warm milk (about 105°F / 40°C); ¼ cup sugar; 1 large egg; ¼ cup unsalted butter, melted; ½ tsp salt; 2½ cups all-purpose flour (plus extra for kneading); Oil, for frying; 2 cups fresh peaches, peeled and diced; 2 Tbsp butter; ¼ cup brown sugar; 1 tsp cinnamon; ½ tsp vanilla extract; 1 tsp cornstarch + 1 Tbsp water (for thickening); ½ cup brown sugar; ½ cup flour; ¼ cup cold butter, cubed; ½ tsp cinnamon; 4 oz (115 g) cream cheese, softened; 1 cup powdered sugar; 2–3 Tbsp milk; ½ tsp vanilla extract

Ingredients

2¼ tsp (1 packet) active dry yeast

¾ cup warm milk (about 105°F / 40°C)

¼ cup sugar

1 large egg

¼ cup unsalted butter, melted

½ tsp salt

2½ cups all-purpose flour (plus extra for kneading)

Oil, for frying

2 cups fresh peaches, peeled and diced

2 Tbsp butter

¼ cup brown sugar

1 tsp cinnamon

½ tsp vanilla extract

1 tsp cornstarch + 1 Tbsp water (for thickening)

½ cup brown sugar (for crumble)

½ cup flour (for crumble)

¼ cup cold butter, cubed (for crumble)

½ tsp cinnamon (for crumble)

4 oz (115 g) cream cheese, softened

1 cup powdered sugar

2–3 Tbsp milk

½ tsp vanilla extract (for glaze)

Instructions

Step 1: In a bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit 5–10 minutes until foamy.

Step 2: Add egg, melted butter, sugar, and salt. Mix well.

Step 3: Gradually add flour and knead until smooth and elastic, about 8 minutes.

Step 4: Cover and let rise in a warm place for 1 hour, or until doubled in size.

Step 5: In a pan, melt butter over medium heat.

Step 6: Add peaches, brown sugar, and cinnamon. Simmer 5 minutes until juicy.

Step 7: Stir in cornstarch slurry (cornstarch mixed with water) and cook until thickened. Remove from heat, add vanilla, and let cool.

Step 8: Combine flour, brown sugar, and cinnamon for the crumble. Cut in cold butter until crumbly.

Step 9: Bake crumble mixture on a parchment-lined sheet at 350°F (175°C) for 10 minutes, then let cool.

Step 10: Roll the risen dough to about ½-inch thick and cut into circles with a donut cutter.

Step 11: Place donuts on parchment, cover, and let rise for 30 minutes.

Step 12: Heat oil to 350°F (175°C) and fry donuts 1–2 minutes per side until golden. Drain on paper towels and let cool slightly.

Step 13: Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla until glaze is pourable but thick.

Step 14: Spoon a layer of cream cheese glaze over each donut. Add a few spoonfuls of peach filling on top. Sprinkle generously with brown-sugar crumble.

Step 15: Let set for 10 minutes, or enjoy warm while the glaze melts over the peaches.

Tips & Variations

Use ripe, sweet peaches for the best flavor, or substitute with frozen peaches thawed and drained to enjoy year-round.

For a crispier texture, double fry the donuts by frying once until pale golden, draining, and frying again briefly until deep golden.

Try adding a pinch of nutmeg or ground ginger to the peach filling for extra warm spice notes.

Swap cream cheese glaze for a simple vanilla or cinnamon sugar glaze if preferred.

Storage

Store donuts in an airtight container at room temperature for up to 2 days to keep them fresh. For longer storage, refrigerate for up to 4 days but note the texture may change. Reheat gently in a microwave or oven to soften before serving. The peach filling and crumble are best consumed fresh but can be refrigerated separately for up to 3 days.

FAQs

Can I bake these donuts instead of frying?

Yes, you can bake the donuts at 350°F (175°C) for about 12-15 minutes until golden. They will be less crispy but still delicious.

How do I know when the yeast is active?

When you dissolve the yeast in warm milk with a pinch of sugar, it should become foamy and bubbly within 5–10 minutes. This indicates the yeast is active and ready to use.