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Peach Cobbler Donuts with Cinnamon Peach Filling, Crumble, and Vanilla Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 71 reviews
  • Author: Lily
  • Prep Time: 50 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 8 donuts
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

These Peach Cobbler Donuts are a delightful fusion of fluffy fried dough, sweet cinnamon peach filling, and crunchy cobbler crumble topping. Featuring a soft, tender donut base made with tangzhong for extra moisture, these donuts are filled with a luscious peach compote, dipped in vanilla glaze, and finished with a buttery cinnamon crumble. Perfect for breakfast, brunch, or a decadent dessert treat.

Ingredients

Cinnamon Peach Filling

  • 2 cups sliced fresh peaches
  • 3 tablespoons brown sugar (packed)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • 1 teaspoon water

Cobbler Crumble

  • 6 tablespoons unsalted butter
  • 1/2 teaspoon vanilla bean paste
  • 3/4 cup + 1 tablespoon all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons brown sugar (packed)

Donut Dough

  • 2/3 cup water
  • 1/4 cup bread flour
  • 3 cups + 2 tablespoons bread flour (see notes for measuring)
  • 1/3 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1 1/4 teaspoon fine sea salt
  • 1/2 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • Tangzhong (prepared from bread flour and water as per recipe above)
  • 5 tablespoons unsalted butter (room temperature)
  • Neutral frying oil (canola, vegetable, or shortening) for frying

Vanilla Glaze

  • 2 1/4 cups powdered sugar
  • 4-5 tablespoons whole milk
  • 1 teaspoon vanilla bean paste

Instructions

  1. Make the Cinnamon Peach Filling: In a sauté pan, combine sliced fresh peaches, brown sugar, and ground cinnamon. Cook over medium heat until the peaches are tender and the sugar melts into a thick, glossy syrup. Mix water and cornstarch, stir into the peaches, and cook for 1 more minute until thickened. Set aside to cool.
  2. Prepare the Cobbler Crumble: In a sauté pan over medium heat, melt butter and vanilla bean paste. Stir in granulated sugar, brown sugar, and all-purpose flour. Continue cooking, stirring often until small crumbs form and turn golden brown, about 10–12 minutes. Transfer to a bowl and cool completely.
  3. Make the Tangzhong: In a small saucepan, whisk together water and bread flour. Cook over medium heat, whisking constantly until the mixture thickens into a smooth paste, about 4–5 minutes. Transfer to a small bowl and cool slightly.
  4. Make the Donut Dough: In a stand mixer bowl fitted with dough hook, combine bread flour, granulated sugar, instant yeast, and fine sea salt. Add milk, egg, and the prepared tangzhong. Knead on low speed for 2 minutes until a rough dough forms. Gradually add softened butter one tablespoon at a time, fully incorporating each before adding more. Increase speed to medium and knead 12 minutes until smooth and elastic.
  5. First Proof: Shape dough into a ball, place in a lightly greased bowl, cover and let rest at room temperature for 30–45 minutes until slightly puffed.
  6. Shape the Donuts: On a lightly floured surface, roll dough to 3/4-inch thickness. Cut 8 rounds with a 3-inch cutter and transfer each to parchment squares. Use a 1-inch cutter to cut a shallow well in the center, leaving the hole attached to the round. Knead scraps, rest 5–10 minutes, reroll and cut more donuts as needed.
  7. Final Proof: Arrange donuts on parchment-lined baking sheets, cover loosely with plastic wrap, and let rise 45–65 minutes until doubled and puffy.
  8. Heat the Oil: While donuts proof, heat 3–4 inches of neutral oil in a heavy-bottomed pot to 350°F (180°C). Line a baking sheet with wire rack for draining.
  9. Fry the Donuts: Working in batches, gently lower 2–3 donuts with parchment into hot oil using a slotted spoon. Use tongs to peel off parchment once donuts are in oil. Fry about 2 1/2 minutes total, flipping halfway, until golden brown. Transfer to wire rack to drain.
  10. Prepare the Vanilla Glaze: Whisk powdered sugar, milk, and vanilla bean paste in a medium bowl until smooth and thick enough to coat but fluid enough to drip slowly.
  11. Assemble the Donuts: Use thumb or back of a measuring spoon to press a shallow well into the center of each donut. Dip donut tops into glaze allowing excess to drip off, place on wire rack. Immediately sprinkle with cobbler crumble so it sticks before glaze sets.
  12. Fill and Finish: Spoon the cooled cinnamon peach filling evenly into each donut’s center well, then top with more cobbler crumble. Serve immediately or the same day for best texture.

Notes

  • Tangzhong is a cooked flour-water paste that keeps donuts soft and tender; prepare according to the recipe before starting.
  • Measure bread flour by spooning into the cup and leveling with a knife to avoid packing for accurate dough texture.
  • Use neutral oil like canola or vegetable oil for frying to avoid imparting unwanted flavors.
  • Donuts are best served the same day to maintain freshness and texture.
  • The recipe yields 8 donuts with generous filling and topping portions.

Find it online: https://dishmelt.com/peach-cobbler-donuts-with-cinnamon-peach-filling-crumble-and-vanilla-glaze-recipe/