Go Back
–+ servings
Peach Crisp Filled Doughnuts

Irresistible Peach Crisp Filled Doughnuts That Wow Your Tastebuds

These Peach Crisp Filled Doughnuts combine soft brioche and spiced peach filling in an unforgettable treat.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 1 hour
Total Time 2 hours 20 minutes
Servings: 12 doughnuts
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brioche Dough
  • 1 cup Warm water Temperature should be between 105-110°F
  • 1 tablespoon Sugar Aids in yeast activation
  • 2 tablespoons Active dry yeast Ensure it’s fresh
  • 3 cups All-purpose flour Accurate measuring ensures proper texture
  • 1 teaspoon Kosher salt Use caution if substituting with salted butter
  • 2 large Eggs Using room temperature helps in incorporation
  • 4 tablespoons Unsalted butter Provides structure and richness
For the Peach Filling
  • 2 cups Peaches Fresh or frozen, finely diced
  • 1/2 cup Peach nectar Can substitute with water if necessary
  • 2 tablespoons Cornstarch Thickens the peach filling
  • 1 tablespoon Gelatin Prevents the filling from becoming runny
For the Crisp Topping
  • 1 cup Oats Provides texture contrast
  • 1/2 cup Brown sugar
  • 4 tablespoons Butter
For the Doughnut Assembly
  • 1 cup Icing sugar Combine with peach nectar for topping
  • 1/4 cup Vegetable oil Used for frying

Equipment

  • mixing bowl
  • Saucepan
  • Doughnut cutter
  • deep pan
  • Piping bag
  • Airtight container

Method
 

Dough Preparation
  1. In a bowl, activate yeast by mixing warm water with sugar. Stir in flour, salt, and eggs until it forms a slightly sticky dough.
  2. Gradually mix softened butter into the dough. Knead for about 10 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, drizzle with oil, and cover. Let it rise in a warm spot for about 1 hour, until it doubles in size.
  4. Punch down the risen dough, cover tightly, and refrigerate overnight.
Filling Preparation
  1. In a saucepan, cook diced peaches with butter and peach nectar until softened. Mix sugar, cornstarch, and gelatin together, then allow to cool overnight.
Crisp Topping
  1. Combine oats, brown sugar, and butter in a bowl. Bake at 350°F for about 15-20 minutes until golden.
Doughnut Assembly
  1. After refrigeration, roll the dough to ½ inch thickness. Use a doughnut cutter to shape them and let them rise until doubled.
  2. Heat vegetable oil to 340-350°F. Fry the doughnuts for 3-4 minutes on each side until golden brown.
  3. Fill each doughnut with the peach filling using a piping bag. Top with icing made from icing sugar and peach nectar, then sprinkle with the crisp topping.

Nutrition

Serving: 1doughnutCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Store doughnuts in airtight container at room temperature for up to 2 days; in the fridge for up to 5 days; freeze individually for up to 3 months.

Tried this recipe?

Let us know how it was!