While the donuts cool slightly, I make my toppings. For the peach syrup, I turn the heat on under the saucepan with the peaches and syrup. I bring it to a simmer and let it bubble for 5-7 minutes, stirring occasionally, until the syrup reduces and thickens slightly. It will become fragrant and glossy. Then, I turn off the heat and stir in the half teaspoon of cinnamon. For the cream cheese glaze, I whisk the very soft cream cheese in a bowl until it’s smooth. I gradually whisk in the powdered sugar, vanilla, a pinch of salt, and then the milk, one tablespoon at a time, until I have a thick but pourable glaze.
Now, for the glorious assembly. While the peach syrup is still warm, I spoon a little bit over the top of each donut, letting it soak in. Then, I either dip the top of each donut into the cream cheese glaze or drizzle the glaze liberally over them with a spoon. I like to do a final, light dusting of powdered sugar over everything for that classic cobbler look. The combination of the warm peach syrup soaking into the hot donut, topped with the cool, tangy cream cheese glaze, is what creates that “cobbler cheesecake” magic in every single bite.
Pro Tips for Best Results
I tested the oil temperature three different ways: guessing by dropping in a dough scrap, using a thermometer, and trying an electric fryer. The thermometer is the only reliable method. Oil that’s too cool gives you greasy, heavy donuts. Oil that’s too hot will brown the outside before the inside is cooked. Keeping it steady between 365°F and 375°F is the golden rule for perfect donuts. I keep my thermometer clipped to the pot the entire time.
Here’s what I learned the hard way about the peach syrup: you must reduce it. If you just spoon the thin syrup straight from the can, it will make the donuts soggy and overly sweet. Simmering it for those few minutes concentrates the flavor and thickens the consistency so it clings to the donut like a proper glaze rather than soaking straight through.(See the next page below to continue…)