Ingredients
Scale
- 3.5 cups (450g) bread flour
- 1 cup (240ml) whole milk
- 2.25 tsp (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter
- 2 large eggs
- 8 oz (225g) cream cheese
- 1 cup (120g) powdered sugar
- 3 medium fresh peaches
- 1/2 cup (100g) granulated sugar (for syrup)
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) light brown sugar
- 2 tbsp (30g) unsalted butter, cold and cubed
Instructions
- Mix warm milk, 1 tablespoon sugar, and yeast in a bowl. Let stand for 10 minutes until foamy.
- Combine the yeast mixture with the remaining dough ingredients in a stand mixer. Knead for 8–10 minutes until smooth and elastic.
- Transfer dough to a greased bowl, cover, and let rise for 90 minutes or until doubled in size.
- Roll dough to 1/2-inch thickness and cut into 3-inch rounds. Place on parchment paper and let rise for 30 minutes.
- Heat oil to 350°F (175°C). Fry donuts for about 90 seconds per side until golden brown. Drain on a wire rack.
- Beat cream cheese and powdered sugar together until smooth to create the cheesecake filling.
- Simmer peaches with granulated sugar until softened and glazed, creating a peach syrup.
- Combine flour, brown sugar, and cold butter. Bake at 350°F (175°C) for 12 minutes until crumbly and golden.
- Dollop cheesecake filling onto cooled donuts. Top with peach slices, drizzle with peach syrup, and finish with streusel crumbs.
Notes
- Ensure the oil remains at 350°F (175°C) for evenly cooked donuts.
- Fresh peaches can be replaced with canned peaches, but reduce the sugar in the syrup.
- For best texture and flavor, serve the donuts the same day they are made.
- Allow donuts to cool completely before adding the cheesecake topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying and Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg