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.
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
Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
Donut Dough
- 3 cups + 2 tablespoons bread flour *See notes below 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 from recipe above
- 5 tablespoons unsalted butter room temperature
- Neutral frying oil like canola, vegetable, or shortening
Vanilla Bean Glaze
- 2 1/4 cups powdered sugar
- 4-5 tablespoons whole milk
- 1 teaspoon vanilla bean paste
Instructions
Make the Cinnamon Peach Filling
- 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.
Make the Cobbler Crumble
- 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.
- Transfer to a bowl and let cool completely.
Make the Donuts
- 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.
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt.
- Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes, or until a rough dough forms.
- 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.
- 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.
- Meanwhile, cut out 8 squares of parchment paper.
- 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.
- Gently knead any scraps together and let them rest for 5–10 minutes before rerolling and cutting additional donuts.
- 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.
- 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.
- 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.
- Fry for about 2 1/2 minutes total, flipping halfway through, until golden brown. Transfer to the wire rack to drain.
Make the Vanilla Glaze
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
- The glaze should be thick enough to coat the donuts but fluid enough to drip off slowly.
- Press the center of the donut hole in to create space for the filling.
Assembly
- 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.
- Dip the tops of the donuts into the glaze, allowing any excess to drip off, then place them back on the wire rack.
- 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.
- Spoon the peach filling into the center of each donut, dividing it evenly between the donuts. Then top with more crumble.
- Serve immediately or the same day for the best texture.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Freshly fried donuts are always best enjoyed the day they are made. However, these donuts hold up exceptionally well on the second day! Store them in a single layer on a baking sheet, loosely covered, to allow any excess moisture to escape.
