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Top view of a single Peach Cobbler Cheesecake Donut with thick white cream cheese frosting and vibrant orange peach slices.

Peach Cobbler Cheesecake Donuts: The Ultimate Summer Gourmet Treat

Gourmet Peach Cobbler Cheesecake Donuts featuring a pillowy fried yeast base, velvety cream cheese frosting, and vibrant syrup-glazed peaches topped with a buttery streusel crumble. A professional-grade summer dessert for home bakers.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 donuts
Course: Breakfast, Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3.5 cups (450g) Bread Flour High protein for pillowy texture
  • 1 cup (240ml) Whole Milk Warmed to 110°F (43°C)
  • 2.25 tsp (7g) Active Dry Yeast 1 packet
  • 1/4 cup (50g) Granulated Sugar
  • 1/2 cup (115g) Unsalted Butter Softened
  • 2 Large Eggs Room temperature
  • 8 oz (225g) Cream Cheese Full fat, room temperature
  • 1 cup (120g) Powdered Sugar Sifted
  • 3 medium Fresh Peaches Sliced into wedges
  • 1/2 cup (100g) Granulated Sugar For syrup
  • 1/2 cup (60g) All-purpose Flour
  • 1/4 cup (50g) Light Brown Sugar Packed
  • 2 tbsp (30g) Unsalted Butter Cold, cubed

Equipment

  • 1 Dutch Oven or Deep Fryer For frying donuts at 350°F.
  • 1 Stand Mixer With dough hook attachment.
  • 1 Digital Food Thermometer To monitor oil and milk temperatures.
  • 1 Piping Bag With a large round tip.

Method
 

Prepare the Dough
  1. Mix warm milk, 1 tbsp sugar, and yeast. Let sit for 10 minutes until foamy.
  2. Combine yeast mixture with remaining dough ingredients in a stand mixer. Knead for 8-10 minutes until smooth.
  3. Place in a greased bowl, cover, and let rise for 90 minutes until doubled in size.
Fry and Assemble
  1. Roll dough to 1/2 inch. Cut into 3-inch rounds. Let rise for 30 minutes on parchment paper.
  2. Fry in 350°F (175°C) oil for 90 seconds per side until golden brown. Drain on a wire rack.
  3. Whip cream cheese and powdered sugar. Simmer peaches with sugar until glazed. Bake streusel at 350°F for 12 minutes.
  4. Dollop frosting on cooled donuts. Top with peach slices, drizzle with syrup, and sprinkle with streusel.

Notes

Use a digital thermometer to ensure the oil stays at 350°F for the best texture.
Ensure the cream cheese is at room temperature before whipping to avoid lumps.