Dessertscambreabakes5.0
Peach Cobbler Donuts
These peach cobbler donuts are made with soft milk bread dough, filled with gooey brown sugar cinnamon peaches, dipped in vanilla bean icing, and finished with a buttery cobbler crumble topping. Filled, glazed, and topped with crumble, they're everything you love about peach cobbler tucked inside a bakery-style donut.
👥 8 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 2h 45m🔥 Cook: 25 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- saucepan
- whisk
- baking sheet
- pot
- measuring spoon
📝 Preparation Steps
1
Make the Cinnamon Peach Filling
ground cinnamon1 teaspoon
2
In a sauté pan, combine the peaches, brown sugar, and cinnamon. Cook over medium heat until the peaches are tender and the sugar has melted into a thick, glossy syrup. Combine the water and cornstarch, and then stir it into the peaches. Cook ⏱️ 1 minute longer until thick and glossy. Set aside to cool.
brown sugar (packed)2 tablespoonsground cinnamon1 teaspoonwater1 teaspooncup water2/3cornstarch1 teaspoon
3
Make the Cobbler Crumble
4
In a sauté pan, melt the butter and vanilla over medium heat. Stir in the granulated sugar, brown sugar, and flour. Continue cooking, stirring frequently, until the mixture forms small crumbs that are golden brown and toasted, about 10–⏱️ 12 minutes.
brown sugar (packed)2 tablespoons
5
Transfer to a bowl and let cool completely.
6
Make the Donuts
7
In a small saucepan, whisk together the 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 set aside to cool slightly.
water1 teaspooncup water2/3
8
In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt.
9
Add the milk, egg, and tangzhong. Knead on low speed for ⏱️ 2 minutes, or until a rough dough forms.
large egg (room temperature)1Tangzhong (from recipe above)
10
With the mixer running on low speed, add the softened butter 1 tablespoon at a time, allowing each addition to fully incorporate before adding more. Once all of the butter has been added, increase the speed to 2 on a KitchenAid mixer and knead for ⏱️ 12 minutes, or until the dough is smooth and elastic.
11
Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rest at room temperature for 30–⏱️ 45 minutes.
12
Meanwhile, cut out 8 squares of parchment paper.
13
Turn the dough out onto a lightly floured surface. Lightly flour the top of the dough and roll it to 3/4-inch thickness. Using a 3-inch round cutter, cut out 8 dough rounds and transfer them to individual squares of parchment paper. Use a 1-inch round cutter to cut a circle in the center of each donut, leaving the center piece attached and in place. This creates a shallow well for the peach filling after frying.
14
Gently knead any scraps together and let them rest for 5–⏱️ 10 minutes before rerolling and cutting additional donuts.
15
Arrange the donuts on a baking sheet, leaving them on their parchment squares. Cover loosely with plastic wrap and let them rise until puffy and doubled in size, about 45–⏱️ 65 minutes.
16
When the donuts are about halfway through their final proof, begin heating 3–4 inches of oil in a heavy-bottomed pot to 350°F (180°C). Line a baking sheet with a wire rack.
17
Working in batches, use a metal slotted spoon to carefully lower 2–3 donuts (with the parchment attached) into the hot oil. Use tongs to peel away the parchment paper.
18
Fry for about 2 1/⏱️ 2 minutes total, flipping halfway through, until golden brown. Transfer to the wire rack to drain.
19
Make the Vanilla Glaze
20
In a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
21
The glaze should be thick enough to coat the donuts but fluid enough to drip off slowly.
22
Press the center of the donut hole in to create space for the filling.
23
Assembly
24
Use your thumb or the back of a measuring spoon to gently press the center of each donut, creating a shallow well for the peach filling.
25
Dip the tops of the donuts into the glaze, allowing any excess to drip off, then place them back on the wire rack.
26
Immediately sprinkle the tops with some of the cobbler crumble. If you wait too long, the glaze will begin to set and the crumble won't stick.
27
Spoon the peach filling into the center of each donut, dividing it evenly between the donuts. Then top with more crumble.
28
Serve immediately or the same day for the best texture.
Nutrition Facts
calories
440 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
66 g
sodium Content
391 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
65 mg
carbohydrate Content
71 g
saturated Fat Content
11 g
unsaturated Fat Content
5 g
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