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Peach Cobbler Donuts with Vanilla Glaze and Crumble Topping Recipe

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4.3 from 46 reviews

These Peach Cobbler Donuts feature a tender, fluffy dough enriched with a tangzhong starter, filled with a luscious cinnamon peach compote, and topped with a buttery crumble and a smooth vanilla glaze. Fried until golden and crisp on the outside, they offer a delightful balance of sweetness and texture reminiscent of a classic peach cobbler in donut form.

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

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
  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar (packed)

Donut Dough

  • 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 teaspoon fine sea salt
  • 1/2 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • Tangzhong (prepared from the recipe above)
  • 5 tablespoons unsalted butter (room temperature)

Frying

  • Neutral frying oil (like canola, vegetable, or shortening)

Vanilla Glaze

  • 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, 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. Mix the water and cornstarch, then stir into the peaches. Cook for an additional minute until the mixture thickens and turns glossy. Set aside to cool.
  2. Make the Cobbler Crumble: In a sauté pan, melt the butter and vanilla bean paste over medium heat. Stir in granulated sugar, brown sugar, and all-purpose flour. Continue cooking, stirring frequently, until the crumbs form small golden brown toasted pieces, about 10–12 minutes. Transfer to a bowl and let cool completely.
  3. Prepare the Tangzhong: 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 let cool slightly.
  4. Make the Donut Dough: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, granulated sugar, instant yeast, and salt. Add the room temperature milk, egg, and tangzhong. Knead on low speed for about 2 minutes until a rough dough forms. Gradually add the softened butter one tablespoon at a time, ensuring each addition fully incorporates. Increase speed to medium and knead for 12 minutes until the dough is smooth and elastic.
  5. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover it and let rest at room temperature for 30 to 45 minutes until slightly risen.
  6. Shape the Donuts: Cut out 8 squares of parchment paper. Turn the dough onto a lightly floured surface, lightly flour the top, and roll it to 3/4-inch thickness. Using a 3-inch round cutter, cut out 8 donut rounds and transfer each to a parchment square. Use a 1-inch cutter to cut a shallow center well in each donut, leaving the center piece attached. Knead scraps together, rest 5-10 minutes, and cut additional donuts if desired.
  7. Second Rise: Arrange donuts on a baking sheet with parchment squares. Loosely cover with plastic wrap and let rise until puffy and doubled in size, about 45–65 minutes.
  8. Heat Oil: Halfway through proofing, heat 3–4 inches of neutral frying oil in a heavy-bottomed pot to 350°F (180°C). Line a baking sheet with a wire rack for draining.
  9. Fry the Donuts: Working in batches, gently lower 2–3 donuts (with parchment attached) into the hot oil using a slotted spoon. Use tongs to carefully peel away the parchment. Fry for about 2 1/2 minutes, flipping halfway, until golden brown. Transfer to the wire rack to drain excess oil.
  10. Make the Vanilla Glaze: In a medium bowl, whisk powdered sugar, milk, and vanilla bean paste until smooth. The glaze should be thick enough to coat but still slightly runny.
  11. Assemble the Donuts: Gently press the center of each donut to deepen the well for filling. Dip the donut tops into the glaze allowing excess to drip off, then place back on the wire rack. Immediately sprinkle with cobbler crumble so it adheres before the glaze sets. Spoon the cooled peach filling evenly into each donut’s center and top with more crumble.
  12. Serve: Enjoy the donuts immediately or within the same day for the best texture and flavor.

Notes

  • Measure flours by spooning into the measuring cup and leveling off for accuracy.
  • Tangzhong is a cooked flour-water mixture that keeps the donuts tender and fresh longer.
  • Maintain oil temperature carefully while frying to ensure crispy yet cooked donuts.
  • If scraps remain, reroll gently and cut additional donuts to avoid waste.
  • Serve donuts the same day for optimal texture as they are best fresh.
  • Author: Madelynn
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

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