Peach Cobbler Cheesecake Donuts

How to make Peach Cobbler Cheesecake Donuts

Step 1: In a large bowl, mix the warm milk and yeast. Let sit for 5-10 minutes until foamy.
Step 2: Add eggs, sugar, salt, and softened butter to the yeast mixture. Mix until smooth.
Step 3: Gradually add flour, stirring until a soft dough forms. Knead for 5-7 minutes until elastic.
Step 4: Cover and let rise in a warm place for 1 hour or until doubled in size.
Step 5: Roll dough to 1/2-inch thickness on a floured surface. Cut out donut shapes. Let rise again for 30 minutes.
Step 6: Heat oil to 350°F (175°C). Fry donuts for 1-2 minutes per side until golden brown. Drain on paper towels.
Step 7: Toss warm donuts in cinnamon-sugar mixture.

Step 8: For peach cobbler filling, combine peaches, brown sugar, and cinnamon in a pan. Cook over medium heat until syrupy. Let cool.

Step 9: In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.

Step 10: Fill each donut with cream cheese and peach mixture using a piping bag or small spoon. Serve warm.

Recipe Variations and Possible Substitutions

• Swap peaches with nectarines or apples for a seasonal twist.
• Use mascarpone in place of cream cheese for a silkier filling.
• Add a splash of bourbon to the peach mixture for depth.
• Make it baked: Use a donut pan and bake at 350°F (175°C) for 12-15 minutes, though texture will differ.

Storage and Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.
• Avoid freezing after filling, but unfilled donuts can be frozen for up to 1 month.