admin Enjoy a tender, handheld pastry that brings sweet peaches, creamy cheese, and a light, flaky crumble into one irresistible creation. These muffins-inspired donuts are stuffed generously with a smooth cheese blend, topped with spiced peaches, and finished under heat for a golden, bakery-style result. Elegant in flavor but easy to follow, they’re built for sharing at brunch tables or dessert spreads alike.
Why This Recipe Gets Made Often
Uses a handful of common kitchen ingredients
Molten cheese center stays tucked in until served
Flexible to finish in a skillet and oven for texture and structure
Reliable choice for celebrations, family brunch, or sweet snack boards
Ingredients
Donut Base
315 g all-purpose flour
7 g fresh active dry yeast
120 ml milk heated to 43°C
50 g white sugar
2 large room-temperature eggs
56 g softened unsalted butter
3 g salt
Neutral oil for cooking or brushing, if baking
Cheese-Molten Core
170 g cubed Brie Cheese
60 g grated Mozzarella
100 g grated Cheddar
30 g stirred-smooth Cream Cheese
Spiced Peach Topping
3 ripe peaches, peeled and diced
55 g brown sugar
13 g white sugar
28 g butter
5 g cinnamon
1 g nutmeg
3 g cornstarch stirred with 15 ml water for thickening
Crumble Finish
65 g flour
55 g brown sugar
57 g cold butter, cubed
½ tsp cinnamon
A pinch of salt
Optional Sweet Drizzle
60 g powdered sugar
15–30 ml milk
2.5 ml vanilla extract
Directions
-
Activate the Yeast
Stir warm milk, sugar, and yeast in a small dish. Rest 5–10 minutes until lightly foamy. -
Build the Dough
Whisk flour and salt. Add the activated yeast, eggs, and butter. Mix gently, then knead 6–8 minutes until the dough is smooth, stretchy, and slightly tacky. Place in an oiled bowl, cover, and rise 1 hour until doubled. -
Shape the Rounds
Press the dough to release gas. Roll out to 1.25 cm thickness. Cut into 7.5 cm rounds. Cover loosely and rest 20 minutes so they puff again. -
Cook (Fry or Bake)
Fry: Heat neutral oil to 175°C and cook each donut 1–2 minutes per side until light gold.
Bake: Brush lightly with oil, heat oven to 190°C, and bake 12–15 minutes. Cool fully on a rack. -
Make the Cheese Core
Blend cheddar, mozzarella, brie, and cream cheese until smooth enough to shape. Portion into spoon-sized mounds, chill briefly so they hold well, then pipe into donuts from the side, filling generously until all are stuffed. -
Prepare the Peaches
Melt butter in a skillet over medium. Add peaches, sugars, cinnamon, and nutmeg. Cook 5 minutes until syrupy. Stir in cornstarch slurry and heat until thickened. Cool to room temperature. -
Make the Crumble
Mix flour, sugar, cinnamon, and salt. Rub in cold butter until coarse crumbs form. Spread on a tray and bake 175°C for 10 minutes until lightly crisp. Cool fully. -
Assemble
Top filled donuts with peach mixture, scatter crumble, and finish with glaze drizzle if desired.
Storage & Prep-Ahead
Refrigerate assembled donuts in a sealed container for up to 2 days. Reheat in a hot oven or toaster oven for a few minutes to soften cheese again and restore the base structure. Uncooked, cheese-filled bases can be wrapped and frozen for up to 1 month—thaw overnight in the fridge before cooking.
Serving Ideas
Serve warm or rested to room temperature
Add a few peach slices or herbs on the side for color if building a board
Pair with coffee, tea, or sparkling drinks for contrast
Works as a centerpiece for brunch, potlucks, or celebrations
Flavor Inspiration
Pastry-wrapped cheese snacks like this have long appeared at French and North American breakfast tables. This version carries the same comforting idea as Midwest “Juicy Lucy” cheese-filled bites but shifts into a dessert-brunch presentation with peaches and cinnamon for seasonal flair.
Common Questions
How to keep the cheese inside?
Seal dough edges fully around the cheese before cooking.
Can I bake instead of fry?
Yes—12–15 minutes at 190°C until lightly golden.
Can canned peaches be used?
Yes—drain and pat dry first.
Which cream cheese works best?
Full-fat options blend most smoothly.
How to reheat without losing texture?
Use an oven or air fryer, not microwave alone.
