Methods & Instructions
Method 1: Preparing the Components
1. Make the Peach Filling: In a small saucepan, combine the chopped peaches, brown sugar, and cinnamon. If using canned peaches, cook over medium heat for 5-7 minutes until bubbly and slightly thickened. If using fresh peaches, mix the cornstarch with 1 tablespoon of water to create a slurry, then add it to the pan along with the vanilla. Cook for 8-10 minutes until the peaches are soft and the sauce has thickened. Remove from heat and let cool completely.
2. Make the Cheesecake Swirl: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg yolk and vanilla extract, and beat again until fully combined. Set aside.
3. Make the Streusel Topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Add the cold, cubed butter. Using a pastry cutter, a fork, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
4. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard donut pan (with 6-12 cavities) thoroughly with non-stick spray or butter.
Method 2: Assembling and Baking the Donuts
1. Make the Donut Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate medium bowl, whisk the sugar, buttermilk, egg, melted butter, and vanilla extract until smooth.
2. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix; a few lumps are okay.
3. Fill the Donut Pan: Spoon or pipe the batter into the prepared donut cavities, filling each one about halfway.
4. Add the Fillings: Spoon a teaspoon of the cooled peach filling over the batter in each cavity. Then, dollop a teaspoon of the cheesecake mixture over the peaches.
5. Top with Batter and Streusel: Carefully spoon the remaining donut batter over the fillings, covering them as much as possible. The cavities should be about ¾ full. Generously sprinkle the cinnamon streusel topping over each donut.
6. Bake: Bake for 12-15 minutes, or until the donuts are springy to the touch and a toothpick inserted into the cakey part comes out clean.
7. Cool: Allow the donuts to cool in the pan for 5 minutes before gently transferring them to a wire rack to cool completely.
Method 3: The Final Touch
1. Optional Glaze: If using, whisk the powdered sugar, 1 tablespoon of milk, and vanilla in a small bowl. Add more milk, a teaspoon at a time, until you reach a drizzling consistency. Drizzle over the cooled donuts.
2. Serve: Enjoy these donuts slightly warm or at room temperature. They are best enjoyed the day they are made.
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