Equipment Needed
- 6-cavity standard donut pan
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Two small bowls
- Whisk
- Spatula
- Cooling rack
- Pastry brush
- Small saucepan or microwave-safe bowl
Step-by-Step Instructions
First, we’ll make the star of the show: the peach filling. In a small bowl, I combine the finely chopped peaches, brown sugar, cinnamon, vanilla, and flour. The flour is my little trick—it helps soak up the peach juices and prevents a soggy donut disaster. I set this aside to let the flavors mingle while I make the batter. The smell at this stage is already incredible, all spicy and sweet, and I always sneak a tiny spoonful (I promise I won’t tell).
Now, for the cheesecake batter. I preheat my oven to 350°F (175°C) and generously grease my donut pan. In my mixer bowl, I beat the softened cream cheese and granulated sugar together for a good two minutes until it’s completely smooth and no lumps remain. This step is crucial—lumpy cream cheese will leave pockets in your baked donuts. Then, I beat in the egg, followed by the milk, melted butter, and vanilla. In a separate bowl, I whisk the dry ingredients (flour, baking powder, baking soda, salt) before gently folding them into the wet mixture with a spatula. The batter will be thick and luxurious.
Here comes the fun assembly. I spoon about two-thirds of the batter into the prepared donut cavities. Then, I take small spoonfuls of the peach filling and carefully dollop it over the batter in each donut ring. Using a toothpick or skewer, I gently swirl the peach mixture into the batter. I’ve learned not to over-swirl—just 2-3 passes creates beautiful ribbons without muddying the layers. Finally, I divide the remaining batter over the top to mostly cover the peaches.
I bake the donuts for 12-14 minutes. The timing is key; you want them to be springy to the touch and a toothpick inserted into a cakey part (not a peach pocket) comes out clean. I let them cool in the pan for exactly 5 minutes—any less and they’ll tear, any more and they can steam and get sticky. Then, I transfer them to a cooling rack. While they’re still warm, I brush each donut lightly with melted butter and dip them in a bowl of cinnamon sugar. That warm donut helps the sugar coating stick in the most delicious way.(See the next page below to continue…)