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Peach Cobbler Donuts with Vanilla Glaze and Cinnamon Peach Filling Recipe

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3.9 from 31 reviews

These Peach Cobbler Donuts combine tender, fluffy fried dough with a luscious cinnamon peach filling, topped with a rich vanilla glaze and buttery cobbler crumble. Inspired by Southern peach cobbler, these donuts offer a delightful mix of sweet, fruity, and crumbly textures, perfect for brunch or dessert.

  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings

Ingredients

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)

Dough and Tangzhong

  • 2/3 cup water
  • 1/4 cup bread flour
  • 3 cups + 2 tablespoons bread flour
  • 1/3 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1 1/4 teaspoons fine sea salt
  • 1/2 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • Tangzhong (prepared as per recipe)
  • 5 tablespoons unsalted butter (room temperature)

Frying and Glaze

  • Neutral frying oil (such as canola, vegetable, or shortening) – enough for 3–4 inches deep frying oil
  • 2 1/4 cups powdered sugar
  • 4-5 tablespoons whole milk
  • 1 teaspoon vanilla bean paste

Instructions

  1. Make the Cinnamon Peach Filling: In a sauté pan over medium heat, combine sliced peaches, brown sugar, and ground cinnamon. Cook until peaches soften and sugar melts into a thick syrup. Mix cornstarch and water, stir into peaches, and cook for another minute until thickened. Set aside to cool.
  2. Prepare the Cobbler Crumble: Melt butter and vanilla bean paste in a sauté pan over medium heat. Stir in granulated sugar, brown sugar, and all-purpose flour. Cook while stirring frequently until crumbs form and turn golden brown, about 10–12 minutes. Transfer to a bowl to cool completely.
  3. Make the Tangzhong: In a small saucepan, whisk together water and bread flour. Cook over medium heat, whisking constantly until it thickens to a smooth paste, about 4–5 minutes. Transfer to a bowl to cool slightly.
  4. Make the Dough: In a stand mixer bowl fitted with a dough hook, combine bread flour, sugar, instant yeast, and sea salt. Add milk, egg, and cooled tangzhong. Knead on low speed for 2 minutes until rough dough forms.
  5. Add Butter: With mixer on low, add softened butter one tablespoon at a time, fully incorporating each before adding the next. Increase speed and knead for 12 minutes until smooth and elastic dough forms.
  6. First Rise: Shape dough into a ball, place in lightly greased bowl, cover, and let rest at room temperature for 30–45 minutes.
  7. Prepare Donut Shapes: Cut 8 squares of parchment paper. Turn dough onto floured surface, roll to 3/4 inch thickness, cut 8 rounds using 3-inch cutter. Using a 1-inch cutter, cut a circle at center of each round leaving center attached to create filling well. Transfer rounds to parchment squares.
  8. Rest and Reroll Scraps: Knead scraps, rest 5–10 minutes, then reroll and cut more donuts if desired.
  9. Final Proof: Arrange donuts on baking sheet with parchment squares, cover loosely with plastic wrap, and let rise until doubled and puffy, about 45–65 minutes.
  10. Heat Oil: When donuts are halfway through proofing, heat 3–4 inches of neutral oil in heavy-bottomed pot to 350°F (180°C). Prep wire rack on baking sheet for draining donuts.
  11. Fry Donuts: Working in batches, lower 2–3 donuts on parchment into hot oil. Peel off parchment with tongs. Fry about 2 1/2 minutes total, flipping halfway, until golden brown. Drain on wire rack.
  12. Make Vanilla Glaze: Whisk powdered sugar, milk, and vanilla bean paste in medium bowl until smooth. Glaze should coat but drip slowly.
  13. Form Wells for Filling: Gently press center of donut holes to create deeper wells for filling.
  14. Glaze and Top: Dip donut tops in glaze, allow excess to drip off, place on wire rack. Immediately sprinkle cobbler crumble on top to adhere before glaze sets.
  15. Fill Donuts: Spoon cooled cinnamon peach filling evenly into each donut’s center. Top with more cobbler crumble.
  16. Serve: Serve immediately or same day to enjoy best texture and flavor.

Notes

  • Use fresh, ripe peaches for the best flavor in the filling.
  • Tangzhong is a cooked flour-water paste that helps make the dough soft and tender; prepare ahead as noted in the recipe.
  • Ensure oil temperature stays steady at 350°F (180°C) for perfect frying.
  • Letting donuts cool slightly before glazing helps prevent glaze from melting off too quickly.
  • Donuts are best enjoyed the same day to maintain freshness and texture.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American, Southern

Find it online: https://allyumcooks.com/peach-cobbler-donuts-with-vanilla-glaze-and-cinnamon-peach-filling-recipe/