Ingredients
For the doughnuts:
- 2 ¼ tsp active dry yeast
- ¾ cup warm milk
- ¼ cup sugar
- 2 ½ cups flour
- 1 egg
- ¼ cup butter (softened)
- ½ tsp salt
- Oil for frying
For the peach filling:
- 2 cups diced peaches (fresh or canned, drained)
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
- ½ tsp cinnamon
For the cobbler crumble:
- ½ cup flour
- ¼ cup brown sugar
- ¼ tsp cinnamon
- 3 tbsp butter (cold, cubed)
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla
👩🍳 Instructions
1. Make the dough:
- Activate yeast in warm milk + a pinch of sugar (5–10 min until foamy).
- Mix with remaining ingredients and knead until smooth (8–10 min).
- Let rise 1–1.5 hours until doubled.
2. Shape & fry:
- Roll dough to ~½ inch thick.
- Cut into rounds (no hole).
- Let rise again 30–45 minutes.
- Fry at 175°C (350°F) until golden (about 1–2 min per side).
- Cool slightly.
3. Prepare peach filling:
- Cook peaches, sugar, lemon juice, and cinnamon over medium heat.
- Add cornstarch slurry and simmer until thick and jammy.
- Cool completely.
4. Make crumble topping:
- Mix flour, sugar, cinnamon.
- Cut in butter until crumbly.
- Bake at 180°C (350°F) for ~10–12 minutes until golden.
5. Assemble:
- Fill doughnuts with peach mixture (use piping or slice and spoon in).
- Dip tops in glaze.
- Sprinkle generously with cobbler crumble.