Description
These Peach Cheesecake Stuffed Doughnuts combine soft, yeasted fried dough with a creamy peach-infused cheesecake filling. Finished with cinnamon-sugar and optional peach compote, they make a gorgeous summer brunch treat.
Ingredients
Scale
For the Doughnuts:
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (~110°F)
- ¼ cup granulated sugar
- 2½ cups all-purpose flour
- ¼ tsp salt
- 2 large eggs
- ¼ cup unsalted butter (softened)
- 1 tsp vanilla extract
- Vegetable oil (for frying (3" deep))
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ⅓ cup powdered sugar
- 1 tsp vanilla extract (optional)
- ½ cup finely diced peaches (fresh or canned, well-drained)
Optional Peach Compote:
- 1 cup diced peaches
- 2 tbsp sugar
- 1 tsp lemon juice
- ½ tsp cornstarch + 1 tsp water
Sugar Coating:
- ½ cup granulated sugar
- ½ tsp ground cinnamon
Instructions
- Activate yeast: dissolve in warm milk, let sit 5–10 min until foamy.
- Make dough: mix flour, sugar, salt; add yeast mixture, eggs, butter, vanilla; knead 8–10 min (hand) or 5–6 min (mixer).
- First rise: let dough rise in greased bowl until doubled (~1 hr).
- Cheesecake filling: beat cream cheese, sugar, vanilla; fold in peaches; refrigerate.
- Peach compote (optional): simmer peaches, sugar, lemon; thicken with slurry; cool.
- Shape & rise: roll dough to ½″, cut 3″ rounds, let rise 30–45 min.
- Fry: fry at 350°F for 1–2 min per side; drain on paper towels.
- Sugar coat: roll warm doughnuts in cinnamon-sugar.
- Fill: pipe cheesecake into cooled doughnuts. Top with compote if using.
Notes
-
Freeze unrisen rounds; thaw, rise, and fry later.
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Well-drained peaches prevent soggy filling.
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Store unfilled at room temp (1 day); refrigerate filled (≤2 days).
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Compote and filling can be made ahead.
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Substitute other fruits or gluten-free flour as needed.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320