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Close-up of fried yeast donuts with thick cheesecake frosting and orange-hued caramelized peaches. (Peach Cobbler Cheesecake Donuts)

Peach Cobbler Cheesecake Donuts: The Ultimate Fried Summer Pastry

Decadent fried yeast donuts topped with a swirl of velvety cheesecake frosting, caramelized cinnamon peaches, and a buttery oat crumble. The perfect gourmet fusion of classic peach cobbler and artisan donuts.
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Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Donut Base
  • 3.5 cups All-Purpose Flour approx 438g
  • 1 cup Whole Milk 240ml, warmed to 110F
  • 2.25 tsp Active Dry Yeast 1 packet
  • 1/3 cup Granulated Sugar 67g
  • 4 tbsp Unsalted Butter 57g, softened
Frosting
  • 8 oz Cream Cheese 226g, brick style
  • 1 cup Powdered Sugar 120g
  • 2 tbsp Heavy Cream 30ml
Cobbler Topping
  • 3 large Peaches sliced
  • 1/2 cup Rolled Oats 45g

Equipment

  • 1 Stand Mixer With dough hook attachment
  • 1 Deep-Fry Thermometer Essential for oil temperature
  • 1 Donut Cutter 3-inch diameter

Method
 

Prepare the Dough
  1. Combine warm milk, yeast, and a pinch of sugar. Let sit until foamy (10 mins).
  2. Add remaining dough ingredients. Mix with a dough hook for 5-7 minutes until smooth. Let rise in a warm place for 2 hours.
Fry the Donuts
  1. Roll dough to 1/2 inch thick and cut donuts. Let rise for 45 minutes on parchment squares.
  2. Heat oil to 350F. Fry donuts for 90 seconds per side until golden brown. Drain on a wire rack.
Assemble Toppings
  1. Sauté sliced peaches with brown sugar, butter, and cinnamon until syrup is translucent and thick.
  2. Toast oats, flour, and butter in a skillet until chunky and golden brown.
  3. Pipe a swirl of cheesecake frosting onto each donut. Top with peaches, syrup, and crumble.

Notes

Ensure oil stays at 350F for a non-greasy donut.
Use room temperature cream cheese for a perfectly smooth frosting.