Classic Peach Cobbler Cheesecake Donuts

• ¾ cup warm milk (110°F / 45°C)

• 2 large eggs, at room temperature

• 4 tbsp unsalted butter, softened

• Vegetable oil (for frying) or nonstick spray (for baking)

For the Cheesecake Filling

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• ¼ cup heavy cream

For the Peach Cobbler Topping

• 2 tbsp unsalted butter

• 2 cups ripe peaches, peeled and diced (about 3 medium peaches)

• ¼ cup brown sugar

• 2 tbsp granulated sugar

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Crumble Topping

• ½ cup all-purpose flour

• ¼ cup brown sugar

• ½ tsp ground cinnamon

• Pinch of salt

• 3 tbsp cold unsalted butter, cubed

Optional Glaze

• 1 cup powdered sugar

• 2–3 tbsp milk or heavy cream

• ½ tsp vanilla extract

 Instructions

1. Make the Donut Dough

• In a small bowl, combine warm milk, 1 tbsp of the granulated sugar, and the yeast. Let sit for 5–10 minutes until bubbly and foamy.

• In a large bowl, whisk together flour, remaining sugar, and salt.

• Add the yeast mixture, eggs, and softened butter. Mix until a shaggy dough forms.

• Turn onto a floured surface and knead for 6–8 minutes until smooth and elastic.

• Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for about 1 hour, until doubled.

2. Shape and Cook the Donuts

• Punch down the dough. Roll out to ½‑inch thickness on a lightly floured surface.

• Cut into rounds using a 3‑inch cutter. Place on a parchment‑lined tray, cover loosely, and let rest for 20 minutes.

• To fry: Heat 2 inches of vegetable oil to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Drain on paper towels.

• To bake: Preheat oven to 375°F (190°C). Place donuts on a baking sheet lined with parchment. Bake for 12–15 minutes until lightly golden.

• Cool completely on a wire rack.

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