Ingredients
Equipment
Method
Make the Donut Dough
- In a liquid measuring cup, whisk together 270 g (1⅛ cups) warm whole milk and 18 g (1½ tbsp) granulated sugar. Sprinkle 9 g (3 tsp) active dry yeast over the milk. Let stand for 5–10 minutes, until foamy.
- Whisk 3 large eggs (150 g), 2 large egg yolks (36 g), and ¾ teaspoon vanilla bean paste into the yeast mixture.
- In the bowl of a stand mixer fitted with the dough hook, combine 608 g (about 4⅞ cups) all-purpose flour, 75 g (⅜ cup) granulated sugar, and 7.5 g (1½ tsp) fine salt.
- Pour the wet ingredients into the dry ingredients. Mix on low speed until a shaggy dough forms and no dry flour remains.
- With the mixer running on low, add 128 g (9 tbsp) very soft unsalted butter, about 1 tablespoon at a time. Allow each addition to incorporate before adding the next.
- Increase the mixer to medium speed and knead for 8–10 minutes. The finished dough should be smooth, elastic, slightly tacky, and able to stretch into a thin windowpane without tearing immediately.
- Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
Make the Peach Filling
- The peach filling can be made the day before and refrigerated. Alternatively, prepare it while the dough completes its first rise.
- Add 675 g diced peaches, 98 g (about ½ cup) granulated sugar, 22 g (1½ tbsp) fresh lemon juice, and a pinch of fine salt to a medium saucepan.
- Cook over medium heat for approximately 10–12 minutes, stirring occasionally, until the peaches are soft and have released their juices. The fruit should be tender but should not completely break down into purée.
- Very ripe peaches may release an excessive amount of liquid. If the peaches are swimming in juice, carefully spoon or pour off the excess before adding the cornstarch. Leave enough juice behind to generously coat the peach pieces and create a thick sauce.
- Reserve the removed peach juice until the filling is finished in case you need to loosen it.
- In a small bowl, whisk together 12 g (1½ tbsp) cornstarch and 22 g (1½ tbsp) water until completely smooth.
- Stir the cornstarch slurry into the simmering peaches. Cook for 1–2 minutes, stirring constantly, until the filling becomes thick and glossy.
- Remove the pan from the heat and stir in ¾ teaspoon vanilla bean paste.
- Transfer the peach filling to a shallow container. Cool briefly at room temperature, then refrigerate until completely cold.
Shape the Donuts
- Turn the risen dough onto a lightly floured work surface.
- Using your hands rather than a rolling pin, gently pat the dough into a large, even circle that is just over ½ inch thick.
- Use a 3¼-inch round cutter to cut approximately 10 donuts. Press the cutter straight down without twisting it, which can seal the edges and interfere with the rise.
- Place each donut on its own square of parchment paper.
- Fry any remaining dough scraps separately as donut bites.
Second Rise
- Cover the shaped donuts loosely so their surfaces do not dry out.
- Let the donuts rise for approximately 45–75 minutes, depending on the temperature of the room.
- The donuts are ready to fry when they look noticeably puffy and airy. When gently pressed with a fingertip, the indentation should slowly spring back while leaving a faint impression.
Make the Peaches-and-Cream Filling
- Prepare the cream filling while the shaped donuts complete their second rise.
- Beat 115 g (4 oz) softened full-fat cream cheese, 45 g (about ⅓ cup) powdered sugar, and 1 teaspoon vanilla bean paste until completely smooth and free of cream-cheese lumps.
- Scrape down the bowl and beaters.
- With the mixer running on low speed, slowly stream in 240 g (1 cup) cold heavy whipping cream.
- Once all the cream has been added, increase the mixer to medium-high speed. Whip until the cream mixture holds stiff peaks.
- Gently fold in the entire chilled batch of peach filling until evenly distributed, taking care not to mash all the peach pieces.
- Cover and return the peaches-and-cream filling to the refrigerator until the donuts are completely cool and ready to fill.
Fry the Donuts
- Add 2½–3 inches of neutral oil to a deep fryer or heavy-bottomed pot. Heat the oil to 350°F.
- Always fry one test donut first. Use the parchment square to carefully lower the donut into the oil. After several seconds, remove the parchment with tongs.
- Fry the test donut for approximately 90 seconds on the first side. Flip once and fry for approximately 90 seconds on the second side, or until evenly golden brown.
- Transfer the test donut to a wire rack. Let it cool enough to cut open, then check that the center is fully cooked and that the exterior color is where you want it.
- Adjust the oil temperature or frying time as needed before frying the remaining donuts. If the exterior becomes too dark before the center cooks, lower the oil slightly toward 345°F.
- Fry the remaining donuts 1–2 at a time, depending on the size of the fryer or pot. Allow the oil to return to the proper temperature between batches.
- Transfer the fried donuts to a wire rack and let them cool completely. Filling warm donuts will soften or melt the cream filling.
Make the Vanilla Bean Glaze
- Prepare the glaze while the fried donuts cool.
- Whisk together 240 g (2 cups) powdered sugar, 45 g (3 tbsp) whole milk, 1 tablespoon light corn syrup, if using, 1 teaspoon vanilla bean paste, and a pinch of fine salt.
- Add up to 15 g (1 additional tablespoon) whole milk, a small amount at a time, until the glaze is thick but fluid.
- When lifted from the bowl, the glaze should fall from the whisk in a ribbon and settle back into itself within approximately 2–3 seconds.
Fill and Glaze the Donuts
- Once the donuts are completely cool, use a small paring knife to cut an opening in the side of each donut. Gently move the knife around inside the donut to loosen the crumb and begin creating a cavity without cutting through the outside.
- Transfer the chilled peaches-and-cream filling to a piping bag fitted with a Bismarck filling tip.
- Insert the Bismarck tip deeply into the center of a donut.
- Apply steady pressure to the piping bag while slowly withdrawing the tip. This deposits filling through the center of the donut rather than creating one small pocket near the opening.
- Reinsert the tip at a slightly different angle if needed to distribute more filling throughout the interior.
- Continue filling until the donut feels noticeably heavier and the filling begins to push back toward the opening.
- Dip the top of each filled donut into the vanilla bean glaze.
- Place the donuts back on the wire rack and let the glaze set for 10–15 minutes.
Notes
- These donuts are best eaten on the day they are fried and filled.
- For the freshest results, fill only the donuts you plan to eat that day. Refrigerate the remaining peaches-and-cream filling in an airtight container for up to 3 days and fill additional donuts when ready to serve.
- The filling also tastes delicious spooned onto each bite of an unfilled donut.
- Filled donuts must be refrigerated because the filling contains cream cheese and heavy cream.
- Peaches vary considerably in juiciness. Remove excess liquid only when the cooked fruit is swimming in juice. Do not drain the peaches completely; enough liquid must remain for the cornstarch to create a thick, glossy fruit filling.
- A Bismarck filling tip is strongly recommended. A piping bag without a tip tends to deposit filling close to the opening, making the donut feel full before the filling has reached the center.
Storage
These donuts are at their absolute best the day they are fried and filled.- Filled Donuts: Store filled donuts in an airtight container in the refrigerator for up to 2 days. The donuts will become softer as they sit, but they'll still be delicious. Let them sit at room temperature for 20–30 minutes before serving for the best texture.
- Peaches & Cream Filling: Store the filling in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before using if needed.
- Unfilled Donuts: Store unfilled donuts in an airtight container at room temperature for up to 2 days. Fill them just before serving for the freshest texture.
Make Ahead
This recipe is easy to split over two days.- Peach Filling: The peach filling can be made up to 3 days in advance and refrigerated until completely chilled.
- Overnight Dough: After kneading, transfer the dough to a lightly greased bowl, cover tightly, and refrigerate overnight instead of letting it complete its first rise at room temperature. The next day, remove the dough from the refrigerator and let it sit at room temperature for 60–90 minutes, or until it has nearly doubled in size, before shaping the donuts.
- Cream Filling: The peaches-and-cream filling can be prepared up to 1 day ahead and stored in the refrigerator. If it has thickened slightly, give it a gentle stir before piping.
- Glaze: The vanilla bean glaze is best made just before using.