Peach Donuts with Peaches and Cream Filling

Homemade brioche doughnuts are filled with a light vanilla pastry cream folded with fresh diced peaches and finished with a bright peach glaze. Soft, pillowy, and buttery, these peach doughnuts are a show-stopping breakfast or dessert made from rich brioche dough and a silky peaches-and-cream filling.

How to make brioche dough

This brioche dough is the same rich, buttery dough used for babkas—soft, tender, and deeply flavorful. A stand mixer with a dough hook speeds the process and gives a consistent result.

Start by proofing the yeast to ensure it’s active. Warm the milk until it reaches 100–110°F (about 37–43°C). In the mixer bowl combine the warmed milk with 1 teaspoon of sugar, sprinkle the yeast on top and stir. Let it sit 4–5 minutes until foamy. If it doesn’t foam, the yeast should be replaced.

Add the eggs and vanilla to the foaming yeast, then the flour, sugar and salt. Mix on low until combined, then increase to medium-low and knead for about 5 minutes until the dough is smooth. With the mixer running, add the very soft butter one tablespoon at a time, allowing each piece to incorporate fully before adding the next. Continue kneading 4–5 more minutes; the dough will be sticky and elastic.

Cover the bowl and let the dough rise in a warm place for 1–1½ hours, or refrigerate and let it rise overnight. When doubled, punch it down and turn it onto a lightly floured surface to shape.

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Tips for perfect pastry cream

The peaches-and-cream filling begins with a classic vanilla pastry cream. Follow these key tips for a smooth, stable filling:

• Temper the eggs: Whisk a small amount of the hot milk into the egg yolk, sugar and cornstarch mixture before returning the eggs to the saucepan. This prevents curdling and ensures a silky texture.
• Strain if needed: After combining the tempered eggs with the milk, pass the mixture through a fine sieve to remove any tiny bits of cooked egg.
• Stir constantly: Cook the custard over medium heat, scraping the bottom and sides of the pan so it thickens evenly. Once thickened, stir an additional 20–30 seconds, then remove from heat.

Tips for frying doughnuts

• Don’t overproof: The final rise typically takes 30–60 minutes. The doughnuts are ready when a gentle poke leaves an indentation that slowly springs back—if it bounces back immediately, wait longer.
• Use a thermometer: Maintain oil at 350–360°F (177–182°C). Too cool and the doughnuts absorb oil; too hot and the exterior browns before the center cooks. Test with a small dough scrap if necessary.
• Cool completely: Allow fried doughnuts to cool before filling so the pastry cream stays chilled and the glaze doesn’t melt into the dough.

Filling the doughnuts

Use the end of a wooden spoon or a similar narrow tool to make a pocket in the side of each cooled doughnut without puncturing through. Fit the peaches-and-cream filling into a pastry bag with a large round tip (or a zip-top bag with the corner snipped). Dice peaches finely so they won’t clog the tip. Insert the tip into the hole and pipe the filling until the doughnut feels gently full; pipe a little on top of the hole for a neat finish.

After filling, dip the doughnuts into the peach glaze and let excess drip off. These are best enjoyed the day they’re made.

Make-ahead and storage

To save time, prepare the dough and pastry cream a day ahead. Let the dough rise overnight in the refrigerator, then roll, cut and proof for 30–60 minutes before frying the next day. Mix the whipped cream into the chilled pastry cream and fold in the diced peaches while the dough proofs. Make the glaze and fry when ready.

Store leftover filled doughnuts in a covered container in the refrigerator for 1–2 days. The texture is best on the day they are made.

Peach Doughnuts with Peaches and Cream Filling

Homemade brioche doughnuts are filled with a lightened vanilla pastry cream and fresh peaches, then finished with a vibrant peach glaze. Yield: about 13 doughnuts.

Ingredients

Brioche Dough

• 4 cups all-purpose flour
• ¼ cup sugar + 1 teaspoon sugar (divided)
• 1 teaspoon kosher salt
• 1 package active dry yeast (about 2¼ teaspoons)
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 10 tablespoons unsalted butter, very soft and cubed
• Canola oil for frying (about 1.5 quarts)

Vanilla Pastry Cream

• 2 cups whole milk
• 1 vanilla bean, split and scraped
• 4 egg yolks
• ¼ cup cornstarch
• ½ cup sugar
• ¼ teaspoon kosher salt
• 2 tablespoons unsalted butter
• ½ cup heavy whipping cream
• ½ cup finely chopped peaches (about 1 peach)

Peach Glaze

• 1–2 peaches, peeled, pitted and sliced
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice

Instructions

Brioche Dough

1. Whisk together flour, ¼ cup sugar and salt. Warm the milk to 100–110°F. Combine the milk and 1 teaspoon sugar in the mixer bowl, sprinkle the yeast on top, stir and let sit 4–5 minutes until foamy.
2. Add eggs, vanilla and the flour mixture. Mix on low until combined, then on medium-low for about 5 minutes until smooth.
3. With the mixer running, add the softened butter cubes one at a time and continue mixing about 4 minutes until incorporated and the dough is sticky and cohesive.
4. Cover and let rise 1–1½ hours in a warm spot (or refrigerate overnight). Punch down, turn onto a lightly floured surface and roll to ½-inch thickness. Cut with a 3-inch round cutter to yield about 12–13 doughnuts.
5. Place on parchment-lined baking sheets, cover and let rise 30–60 minutes until an indentation remains briefly when poked.
6. Heat oil to 350–360°F. Fry 2–3 doughnuts at a time, 2–3 minutes per side, until golden. Drain on a wire rack set over a sheet pan or paper towels and cool completely before filling.

Vanilla Pastry Cream

1. In a saucepan, heat milk with the vanilla bean and seeds to a gentle simmer.
2. Whisk egg yolks, cornstarch, sugar and salt until smooth. Whisk ½ cup warm milk into the yolk mixture to temper, then strain and whisk into the remaining milk in the pan.
3. Cook over medium, whisking constantly and scraping the pan, until the mixture thickens and comes to a slow boil, about 5–6 minutes. Continue stirring 20–30 seconds, then remove from heat.
4. Stir in butter until smooth. Transfer to a bowl, press plastic wrap directly onto the surface and chill at least 2 hours.
5. Whip the heavy cream to stiff peaks. Fold about one-third into the chilled pastry cream to lighten it, then fold in the remainder. Gently fold in the diced peaches and refrigerate until ready to fill.

Peach Glaze

1. Puree the peeled, sliced peaches in a blender to make about ½ cup puree. Combine ½ cup peach puree with the powdered sugar, vanilla and lemon juice until smooth. Thin with milk 1 tablespoon at a time if too thick, or thicken with more powdered sugar if too thin.

Assembly

1. Poke a hole in the side of each cooled doughnut with the end of a wooden spoon to form a pocket for filling.
2. Fill a pastry bag with the peaches-and-cream filling and pipe into each doughnut. Dip the tops into the peach glaze and allow excess to drip off.
3. Serve the doughnuts the same day for best texture and flavor.

Nutrition

Serving: 1 doughnut | Calories: 429 kcal