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Peach Crisp Filled Doughnuts Recipe

Peach Crisp Filled Doughnuts Recipe
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★★★★★

4.8 from 8 reviews

This indulgent recipe for Peach Crisp Filled Doughnuts combines a rich, buttery brioche dough with luscious homemade peach filling, topped with a crunchy oat crisp and a sweet peach-flavored icing. The doughnuts are deep-fried to golden perfection, filled generously with the peach compote, glazed with icing, and finished with a crumble topping for a delightful texture contrast. Perfect for a special breakfast treat or dessert, these doughnuts showcase fresh peaches and warm spices in every bite.

Ingredients

Scale

Brioche Dough

  • ⅓ cup warm water (105-110°F)
  • ½ tsp sugar
  • 2½ tsp traditional active dry yeast
  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 1 tsp kosher salt
  • 4 beaten eggs
  • 12 tbsp unsalted butter, softened
  • Extra all-purpose flour for kneading

Peach Filling

  • 3 cups finely diced peaches, fresh or frozen
  • 2 tbsp butter
  • ¼ cup peach nectar
  • ½ cup sugar
  • 1 tbsp cornstarch
  • ¼ tsp cinnamon
  • ⅛ tsp allspice
  • ⅛ tsp kosher salt
  • 1 tsp plain unflavored gelatin
  • 2 tsp water

Crisp Topping

  • ⅓ cup brown sugar, packed
  • ½ cup all-purpose flour
  • ⅔ cup large flake oats
  • ½ tsp cinnamon
  • ⅛ tsp allspice
  • ⅛ tsp nutmeg
  • ½ tsp kosher salt
  • ¼ cup butter, melted

Icing

  • 1½ cups icing sugar
  • 2 tsp butter, softened
  • 3 tbsp peach nectar

To Assemble

  • 6–8 cups vegetable oil, for frying

Instructions

  1. Activate Yeast: Warm the water to 105-110°F, stir in ½ tsp sugar and the yeast, and let it sit for 5 minutes until frothy to activate the yeast.
  2. Make Dough: In a stand mixer bowl, combine flour, ½ cup sugar, and salt. Attach dough hook and add beaten eggs and activated yeast. Mix until dough starts forming. Add extra flour if too sticky.
  3. Knead Dough: Knead with the dough hook for 7 minutes until sticky. Then gradually add softened butter in 2 tbsp increments over 10+ minutes, scraping sides as needed to incorporate fully.
  4. Final Knead: Add 1-2 tbsp flour if needed, scrape dough into a ball. On a floured counter, knead gently until smooth and soft, adding flour to prevent sticking. Transfer to greased bowl, coat with a little oil, cover, and let rise 1 hour in warm place.
  5. Cold Fermentation: Punch down dough, knead into a smooth ball to release air bubbles. Place back in greased bowl, oil top, cover tightly, and refrigerate overnight.
  6. Prepare Peach Filling: Dice peaches finely. Melt butter in pan over medium heat, add peaches and peach nectar. Bring to boil, then simmer covered for 5-8 minutes until very soft.
  7. Mix Filling Ingredients: Whisk sugar, cornstarch, cinnamon, allspice, and salt together. Bloom gelatin by stirring into water and set aside.
  8. Thicken Filling: Add sugar mixture to peaches, bring to boil. Stir in gelatin until dissolved. Transfer to bowl, cover with cling film on surface, and refrigerate overnight to set.
  9. Make Crisp Topping: Preheat oven to 350°F. Mix flour, oats, brown sugar, cinnamon, allspice, nutmeg, and salt. Stir in melted butter. Crumble onto parchment-lined sheet, break clumps, and bake 10 mins, flip, then bake 5-10 mins more until golden. Cool completely.
  10. Make Icing: Combine icing sugar, softened butter, and peach nectar. Mix thoroughly and cover to prevent drying.
  11. Roll Dough: Lightly flour counter and roll chilled dough into a ¼ inch thick large oval. Use 2-inch cutter to cut 11-12 doughnuts, re-roll scraps for 2-3 more.
  12. Second Rise: Place doughnuts on parchment-lined tray, cover, and let rise 60-80 minutes until doubled at room temperature.
  13. Heat Oil: In a deep large pan, heat 2 inches of vegetable oil to 340-350°F, maintaining temperature throughout frying.
  14. Fry Doughnuts: Fry 3-4 doughnuts at a time for 3-4 minutes per side until golden brown. Pop any large bubbles on top before flipping. Internal temp should reach 180°F. Drain on rack-lined baking sheet.
  15. Fill Doughnuts: Once cooled, cut a slit in each doughnut side to create pocket. Use pastry bag with filling to pipe peach filling inside each doughnut.
  16. Top and Serve: Spread a thin layer of icing on top, sprinkle generously with crisp topping, pressing gently to adhere. Serve immediately and enjoy!

Notes

  • Ensure water temperature is precise to activate yeast without killing it (105-110°F).
  • Softened butter must be added slowly to achieve tender brioche dough texture.
  • Refrigerating dough overnight develops flavor and improves dough handling.
  • Use fresh peaches if possible, but frozen peaches work well if thawed first.
  • Keep oil temperature steady to avoid greasy or undercooked doughnuts.
  • The peach filling can be prepared a day ahead to enhance flavors.
  • Store filled doughnuts in an airtight container and consume within 2 days for best freshness.

Nutrition

Keywords: Peach doughnuts, Brioche dough, Peach filling, Crisp topping, Fried doughnuts, Homemade doughnuts, Peach dessert, Fruit-filled doughnuts

Find it online: https://www.sanacooks.com/peach-crisp-filled-doughnuts-recipe/