Classic Peach Cobbler Cheesecake Donuts

INGREDIENTS:

For the Donuts:

2 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1/2 cup warm milk (110°F/45°C)
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract

For the Peach Cobbler Topping:

2 cups fresh or canned peaches, diced
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon water

For Frying and Coating:

Vegetable oil, for frying

1 cup granulated sugar, for coating

DIRECTIONS:

1. Make the Donut Dough:

1.  In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until frothy.
2.  In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, egg, and vanilla extract. Mix until a dough forms.
3.  Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic.
4.  Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1-2 hours, or until doubled in size.

2. Prepare the Cheesecake Filling:

1.  In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2.  Transfer the mixture to a piping bag and refrigerate until ready to use.

3. Cook the Peach Cobbler Topping:

1.  In a saucepan, combine the peaches, brown sugar, cinnamon, and nutmeg. Cook over medium heat for 5-7 minutes until the peaches release their juices.
2.  In a small bowl, mix cornstarch and water. Stir into the peach mixture and cook for 1-2 minutes until thickened. Remove from heat and let cool.

4. Shape and Fry the Donuts:

1.  Roll out the dough to about 1/2-inch thickness and cut into rounds using a donut cutter or a 3-inch biscuit cutter.
2.  Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the donuts in batches for 2-3 minutes per side, or until golden brown. Drain on paper towels.
3.  While still warm, roll the donuts in granulated sugar to coat.

5. Assemble the Donuts:

1.  Use a small knife to make a hole in each donut. Pipe the cheesecake filling into the center.
2.  Top each donut with a spoonful of the peach cobbler topping.