Classic Peach Cobbler Cheesecake Donuts (Bakery-Style)

Ingredients

• 3/4 cup (180 ml) warm whole milk, about 105°F
• 2 1/4 teaspoons active dry yeast
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, room temperature
• 4 tablespoons (56 g) unsalted butter, melted and cooled
• 3 1/4 cups (390 g) all-purpose flour, plus more as needed
• 1 teaspoon fine salt
• 6 cups neutral oil, for frying
• 8 oz (225 g) full-fat cream cheese, softened
• 3/4 cup (90 g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of fine salt
• 2 cups (300 g) peeled diced peaches, fresh or well-drained canned
• 1/3 cup (65 g) light brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1/2 cup (63 g) all-purpose flour
• 1/4 cup (50 g) light brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons (42 g) cold unsalted butter, cubed
• 1 cup (120 g) powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract