Ingredients:
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup warm milk (110°F / 43°C)
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- ½ tsp salt
- 3 cups all-purpose flour (plus more for dusting)
- Oil for frying
Peach Cobbler Filling:
- 2 cups diced peaches (fresh or canned, drained)
- ¼ cup brown sugar
- 1 tbsp cornstarch
- 1 tsp cinnamon
- 1 tbsp butter
Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Directions:
- Activate Yeast: In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- Make Dough: Add eggs, melted butter, salt, and flour. Knead until smooth. Cover and let rise 1 hour or until doubled in size.
- Form Donuts: Roll dough to ½ inch thick and cut out rounds. Let rest 15 minutes.
- Fry: Heat oil to 350°F (175°C) and fry donuts 1–2 minutes per side until golden. Drain on paper towels.
- Make Peach Filling: Cook peaches, sugar, butter, cornstarch, and cinnamon in a pan until thickened. Cool.
- Make Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until fluffy.
- Assemble: Pipe cheesecake filling inside each donut, then top with peach cobbler mixture.
Tip: Dust with cinnamon sugar or drizzle with glaze for extra sweetness!