Description
Delicious homemade Peach Cobbler Donuts featuring a fluffy yeast dough, sweet cinnamon-spiced peach filling, a crunchy brown sugar crumble, and a creamy cream cheese glaze. These fried donuts combine the classic Southern peach cobbler flavors with a doughnut twist, perfect for breakfast or dessert.
Ingredients
Scale
Dough
- 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
Peach Filling
- 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)
Brown Sugar Crumble
- ½ cup brown sugar
- ½ cup flour
- ¼ cup cold butter, cubed
- ½ tsp cinnamon
Cream Cheese Glaze
- 4 oz (115 g) cream cheese, softened
- 1 cup powdered sugar
- 2–3 Tbsp milk
- ½ tsp vanilla extract
Instructions
- Activate yeast: In a bowl, dissolve the active dry yeast in warm milk with a pinch of sugar. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix dough ingredients: Add the egg, melted butter, sugar, and salt to the yeast mixture. Mix everything well until combined.
- Knead the dough: Gradually incorporate the flour and knead the dough until it’s smooth and elastic, about 8 minutes. You may need to dust your surface with extra flour to prevent sticking.
- First rise: Cover the dough and let it rise in a warm spot for about 1 hour or until it has doubled in size.
- Prepare peach filling: In a pan over medium heat, melt butter. Add the peeled and diced peaches, brown sugar, and cinnamon. Simmer for 5 minutes until the peaches are juicy.
- Thicken filling: Stir the cornstarch slurry (1 tsp cornstarch mixed with 1 Tbsp water) into the peach mixture. Continue cooking until thickened. Remove from heat, stir in vanilla extract, and allow to cool.
- Make crumble topping: Combine flour, brown sugar, and cinnamon in a bowl. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Bake crumble: Spread the crumble mixture on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10 minutes until golden and crisp. Let cool completely.
- Shape donuts: Roll the risen dough to about ½-inch thickness on a floured surface. Use a donut cutter to cut out circles.
- Second rise: Place donut cutouts on parchment paper, cover them loosely, and allow to rise for another 30 minutes.
- Fry donuts: Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the donuts for 1 to 2 minutes per side until golden brown. Remove and drain on paper towels. Let cool slightly.
- Prepare cream cheese glaze: Beat softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract gradually, mixing until the glaze is pourable yet thick enough to coat.
- Assemble donuts: Spoon a generous layer of the cream cheese glaze over each donut. Top with a few spoonfuls of the peach filling, then sprinkle generously with the brown sugar crumble.
- Serve: Let the donuts set for 10 minutes so the glaze firms slightly, or enjoy them warm while the glaze melts over the juicy peaches.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Peach filling can be made with frozen peaches if fresh are unavailable; thaw and drain excess liquid.
- Use fresh yeast if available but adjust quantities accordingly.
- Monitor oil temperature carefully for frying to achieve golden, non-greasy donuts.
- For a thicker peach filling, you can add a bit more cornstarch slurry.
- Donuts are best enjoyed the day they are made but can be stored overnight in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: Peach cobbler donuts, fried doughnuts, peach filling donuts, cream cheese glaze donuts, homemade donuts, Southern peach dessert
