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basket of peach doughnuts with cream filling

Peach Doughnuts with Peaches and Cream Filling

Tara Kringlen
Homemade brioche doughnuts are stuffed with a lightened pastry cream mixed with fresh peaches. These pillowy donuts are finished with a fresh peach glaze. The best peach donuts you will ever taste!
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Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Breakfast
Cuisine American
Servings 13 doughnuts
Calories 429 kcal


Brioche Dough

  • 4 cups all-purpose flour
  • ¼ cup sugar + 1 teaspoon sugar divided
  • 1 teaspoon kosher salt
  • 1 package active dry yeast about 2 ¼ teaspoon
  • 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 in half lengthwise and vanilla bean seeds scraped
  • 4 egg yolks
  • ¼ cup cornstarch
  • ½ cup sugar
  • ¼ teaspoon kosher salt
  • 2 tablespoon 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 teaspoon lemon juice


Brioche Dough

  • Whisk together flour, ¼ cup of sugar and salt in a bowl. Warm milk in the microwave for about 45 seconds or until a thermometer reads 100 to 110 degrees. Add the milk and 1 teaspoon sugar to the bowl of a stand mixer fit with a dough hook. Sprinkle the yeast over the milk and stir to combine. Let stand for about 5 minutes until the yeast starts to foam. If the yeast doesn’t foam, then start over with new yeast.
  • Add the eggs, vanilla, and then flour mixture to the yeast mixture. Mix on low speed until combined and then increase speed to medium low and mix for about 5 minutes until the dough is smooth.
  • Add the softened butter cubes one at a time and mix on medium low about 4 minutes until butter is incorporated and dough comes together but is sticky. Scrape down the sides of the bowl as needed during mixing.
  • Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1 ½ hours until the dough is about doubled (or let rise in the refrigerator overnight). Punch down the dough and scrape out onto a lightly floured surface.
  • Roll out the dough to about ½ thick. Using a 3 inch round cookie cutter, cut the dough into the doughnuts. Combine scraps, re-roll and cut the remaining dough. You should get about 12-13 doughnuts.
  • Place the doughnuts on 2 parchment lined baking sheets spaced evenly apart. Cover the baking sheet with a kitchen towel or plastic wrap and let the dough rise for 30 minutes to 1 hour. They are ready to fry when you push your finger into the dough and an indent stays for a few seconds. If the dough springs back right away, it’s not ready yet. Don’t let them over proof.
  • Pour the oil into a large pot and heat it to 350 to 360 degrees using a thermometer. You can test the oil with a small piece of dough to make sure it’s not too cold or hot.
  • Gently place 2-3 doughnuts at a time in the oil and fry for 2-3 minutes per side until golden brown. Place the doughnuts on a wire rack set over a sheet pan or paper towels to cool.

Vanilla Pastry Cream

  • In a medium saucepan over medium heat, bring the milk and vanilla beans to a simmer but not a full boil.
  • In a medium bowl, whisk together the egg yolks, cornstarch, sugar and salt until smooth.
  • Pour ½ cup of the warm milk into the egg yolk mixture and whisk in until smooth.
  • Pour the egg mixture through a sieve and into the remaining milk in the saucepan, whisking constantly until combined.
  • Heat the mixture over medium heat and bring to a slow boil, stirring constantly. Continue whisking, being careful to scrap the bottom and sides of the pan until the mixture becomes thick, about 5-6 minutes in total.
  • Stir and cook for an additional 30 seconds after it thickens and then remove from the heat.
  • Stir in the butter until smooth.
  • Pour the cream into a medium bowl, place plastic wrap directly onto the top of the cream and then refrigerate for a minimum of 2 hours.
  • Once the pastry cream is chilled, remove from the refrigerator and whisk it to loosen it up. Whip the whipping cream until stiff peaks form. Stir in about ⅓ of the whipped cream into the pastry cream to lighten it up and then carefully fold in the rest of the whipped cream until combined.
  • Fold in the diced peaches and refrigerate the cream until ready to use.

Peach Glaze

  • Puree the sliced and peeled peaches in a blender until smooth. It should yield about ½ cup of puree. If it’s not enough, add additional peaches to the blender to yield ½ cup. If it’s too much, just measure out ½ cup and discard the rest or use it for something else.
  • In a medium bowl, combine the peach puree, powdered sugar, vanilla extract and lemon juice until smooth. If the mixture is too thick, add milk 1 tablespoon at a time until you reach the desired consistency. If it’s too thin, add powdered sugar 1 tablespoon at a time until thickened.


  • Using the back of a wooden spoon or another thin long item, punch a hold into the side of each cooled donut without going all the way through and push the dough aside slightly to form a hole for the cream filling.
  • Place the cream filling in a pastry bag fit with a large round tip or with the end of the bag cut. Pipe the filling into each doughnut.
  • Dip the top of each doughnut into the peach glaze, allowing excess to drop off. The doughnuts are best eaten the same day they are made.


Serving: 1doughnutCalories: 429kcal
Keyword brioche doughnuts, peaches and cream, vanilla pastry cream
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