Inspired by a dream of summer desserts, I wanted to capture the essence of warm peach cobbler and cool, creamy cheesecake in one handheld treat. The journey began with a sweet, yeasted dough that filled my kitchen with that incredible, comforting smell of fresh bread rising. The real magic happened when I filled the light, golden-fried donuts with a swirl of tangy cheesecake filling and topped them with a sticky, cinnamon-spiked peach compote. The first bite was a symphony: crisp, sugared exterior, pillowy dough, rich cream cheese, and sweet, spiced peaches. It tasted like summer nostalgia and pure indulgence, all in one perfect donut.
Why You’ll Love This Recipe
You will love this recipe because it’s a joyful baking project that yields the most spectacularly delicious and impressive homemade donuts. It combines three beloved desserts into one unforgettable experience. While there are a few steps, each one is simple and deeply rewarding, resulting in a treat that’s far superior to anything you can buy, bursting with homemade flavor and love.
Ingredients
For the Yeasted Donuts:
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- ½ cup warm whole milk (110°F / 43°C)
- ¼ cup granulated sugar, divided
- 3 ½ – 4 cups all-purpose flour, divided
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¼ cup sour cream, at room temperature
- ¼ cup (½ stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- Neutral oil for frying (like vegetable or canola)
For the Cheesecake Filling:
- 8 oz full-fat cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons heavy cream or whole milk
For the Peach Cobbler Topping:
- 2 cups fresh or frozen peaches, diced
- ¼ cup brown sugar
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Pinch of salt
For Finishing:
- Granulated sugar or cinnamon sugar for coating
Let’s talk ingredients. The temperature of the milk for the yeast is critical—too hot and it kills the yeast, too cold and it won’t activate. I use a thermometer to be sure. Room temperature eggs and sour cream are a must for proper dough rising. For the peaches, frozen work beautifully year-round, just thaw and drain excess liquid. The cornstarch slurry in the topping is what turns the peach juices into a glorious, glossy syrup—don’t skip it.(See the next page below to continue…)