Fluffy brioche doughnuts are filled with a sweet, spiced peach filling and a crunchy crisp topping in these peach crisp inspired filled doughnuts!
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Our time in Sleepy Hollow is nearing its end, and what better way to finish than with another decadent doughnut! The Van Tassel feast in Washington Irving’s The Legend of Sleepy Hollow boasts three different types of doughnuts. I couldn’t resist creating a delectable filled doughnut for this Sleepy Hollow menu. Soft, fluffy brioche dough is the perfect vehicle for these peach crisp inspired doughnuts! With a sweet and spiced filling and a crunchy crisp topping, Ichabod Crane himself wouldn’t be able to say no to these peach crisp filled doughnuts.
Ingredient Notes
Peaches: Fresh peaches would be divine in this recipe. However, if it’s out of season or you don’t have fresh peaches available, you can use frozen peaches instead. Be sure to dice them fairly small as they will have to pass through a piping tip when filling the doughnut.
Peach nectar: I use a small amount of peach nectar when cooking the peach filling as well as in the icing. If you don’t have it then you can substitute water in the filling and milk in the icing.
Gelatin: I use both cornstarch and plain gelatin to thicken the peach filling. This helps to stabilize the filling so it won’t be too runny while eating the doughnuts.
Oatmeal: A crunchy spiced oatmeal topping adds the perfect contrasting texture as well as that familiar crisp topping flavour. Use large flake oats.
Butter: This recipe uses a brioche dough. As an enriched dough, brioche calls for a large quantity of butter to be blended in. I formulated this recipe to use unsalted butter. If you use salted butter in the brioche dough then reduce the amount of salt slightly.
Yeast: I developed this recipe using traditional active dry yeast.
How to Make Peach Crisp Filled Doughnuts
This recipe is made over two days. The brioche dough will be easier to handle after an overnight ferment in the fridge. The peach filling can also be made the day before to allow time for it to set.
Soften the butter
Take the butter out several hours before you intend to make the brioche dough. The butter needs to be room temperature but not so soft that it’s starting to melt.
Make the brioche dough
Activate the yeast
Warm the water to between 105 and 110 deg F. Add 1/2 tsp sugar and the active dry yeast. Stir briefly and then set aside for the yeast to activate.
When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe. If the yeast has not activated and isn’t bubbly, then the yeast is no longer alive and needs to be discarded.
Make the dough
In the bowl of a stand mixer combine the flour, 1/4 cup sugar, and salt. Stir together and attach the dough hook. Add the beaten eggs along with the activated yeast.
Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add another tablespoon or two of flour.
Once a ball has formed, continue mixing with a dough hook for about 7 minutes. After kneading, the dough will be sticky and stick to the sides of the mixer.
Blend in the butter
After the dough has been kneaded for about 7 minutes, begin adding the butter. This process will take at least 10 minutes or more. With the mixer running add 2 tablespoons of the softened butter. Scrape down the sides of the bowl with a spatula occasionally to encourage the butter to incorporate.
When the butter has mostly been incorporated add another 2 tablespoons and repeat the process. Continue this process until all of the butter has been added.
Knead the dough and first rising
Once all of the butter has been added to the dough add another tablespoon or two of flour. Use a spatula to scrape the dough off the sides of the mixer bowl and bring together in a ball.
Generously flour the counter. Turn the dough onto the floured counter. The dough will be very sticky and soft. Sprinkle with a generous amount of flour and begin to knead the dough. Use as much flour as you need to prevent the dough from sticking to the counter.
Knead the dough until it comes together into a soft dough. This will take a couple of minutes. Transfer the dough to a greased bowl. Drizzle a little more oil on top of the dough and rub it all over the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.
Overnight Rising
After the brioche has risen for 1 hour it should be double in size. Turn onto a lightly floured counter. Knead the dough back into a smooth ball to remove the air pockets. Transfer the dough back to the greased bowl. Drizzle a little more oil on top of the dough and rub it all over the dough. Cover tightly with cling film and refrigerate overnight.
Make the peach filling
Finely dice the peaches. In a saucepan melt the butter over medium heat and then add the peaches. Add the peach nectar bring the mixture to a boil. Turn down the heat and cover with a lid. Let the peaches cook until very soft, about 5 to 8 minutes.
Meanwhile, combine the sugar, cornstarch, cinnamon, allspice, and salt in a small bowl. Whisk together until there are no lumps. Set aside. Add the plain gelatin to a small bowl or cup. Add the water and stir together. Set aside to bloom.
When the peaches are softened add the sugar mixture and stir to combine. Bring the peach filling back up to a boil. Add the bloomed gelatin and stir until it has completely melted.
Transfer the peach filling to a bowl. Cover with cling film placed directly on top of the filling. Refrigerate overnight until set.
Make the crisp topping
The crisp topping can be made the day before if desired. Preheat the oven to 350 deg F. Line a baking sheet with parchment paper. In a mixing bowl combine the flour, oats, brown sugar, cinnamon, allspice, and salt. Stir together. Add the melted butter and stir to combine.
Use your hands to crumble the oat mixture onto the baking sheet. Spread the crumbs out evenly on the baking sheet. Break up any large clumps. Bake for 10 minutes. Use a spatula to flip the crumbs so the brown evenly. Bake for another 5 to 10 minutes until browned. Let cool before using.
Shape the doughnuts
The following day, take the brioche dough out of the fridge. It is important to keep in mind that you will get the best product from the first rolling of the dough. Try to cut out as many doughnuts on the first roll as you can. Once the dough has been rolled out it is difficult to reroll it. Any subsequent doughnuts may be slightly misshapen. No less tasty, but definitely less pretty.
After sitting in the fridge overnight the dough will be stiff. Lightly flour the counter and place the dough on top. Dust with more flour. Use the rolling pin to press down on the dough and roll it out into a large oval shape ¼ inch thick.
Use a 2-inch cutter to cut out the doughnuts. For the first roll you should be able to cut out 11 or 12 doughnuts. When cutting out the doughnuts gently twist the cutter back and forth as you press to keep the sides as straight as possible. Pushing straight down can cause the edges to squish together and affect their rising later.
Gather up the scraps and press into a ball. Roll the dough out and cut out 2 to 3 more doughnuts.
Transfer the doughnuts to a parchment lined baking sheet. Cover with a tea towel and let rise until doubled in size. As the dough is cold this can take from 60 to 80 minutes.
Make the icing
To make the icing combine the icing sugar, butter, and peach nectar in a bowl. Mix together thoroughly. Cover the icing with cling film to prevent it drying out.
Fry the doughnuts
In a deep wide skillet or saucepan add 2 inches of vegetable oil. Bring the oil temperature up to between 340 and 350 deg F. Maintain this temperature while frying the doughnuts. Line a baking sheet with a rack or paper towels to drain.
Add 3 or 4 doughnuts to the hot oil. Let fry for 3 to 4 minutes until the bottom is browned. If large air bubbles form on top then pop them before flipping. Flip over and continue to fry for another 3 to 4 minutes until the other side is browned. If desired, check doneness with an instant read thermometer. The temp should be over 180 deg F.
Use a slotted spoon to lift the doughnuts out of the oil and transfer to the rack-lined baking sheet. Repeat with the remaining donuts. Let cool before filling.
Assemble the peach crisp filled doughnuts
Fit a pastry bag with a large tip. Transfer the peach filling to the pastry bag. Cut a slit on the side of each doughnut. With clean hands, use your finger to widen the hole and create a pocket inside the doughnut. Or use the end of a wooden spoon.
Pipe some of the peach filling into each doughnut. Spread a thin layer of icing on top and sprinkle generously with the crisp filling. Press the crisp filling onto the icing so that it will adhere. Serve and enjoy!
The Legend of Sleepy Hollow: The Feast
Check out The Legend of Sleepy Hollow: The Feast master post for more Sleepy Hollow inspired recipes in this series.
Pies
Cocktails
- Katrina Van Tassel’s Spiced Apricot Cocktail
- The Headless Horseman Burnt Honey Old Fashioned
- Gunpowder Fig and Rosemary Cocktail
Savoury
Cakes
Doughnuts
Peach Crisp Filled Doughnuts
Ingredients
Brioche Dough
- ⅓ cup warm water
- ½ tsp sugar
- 2½ tsp traditional active dry yeast
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 tsp kosher salt
- 4 beaten eggs
- 12 tbsp unsalted butter softened
- extra all-purpose flour
Peach Filling
- 3 cups finely diced peaches fresh or frozen
- 2 tbsp butter
- ¼ cup peach nectar
- ½ cup sugar
- 1 tbsp cornstarch
- ¼ tsp cinnamon
- ⅛ tsp allspice
- ⅛ tsp kosher salt
- 1 tsp plan unflavoured gelatin
- 2 tsp water
Crisp Topping
- ⅓ cup brown sugar packed
- ½ cup all-purpose flour
- ⅔ cup large flake oats
- ½ tsp cinnamon
- ⅛ tsp allspice
- ⅛ tsp nutmeg
- ½ tsp kosher salt
- ¼ cup butter melted
Icing
- 1½ cups icing sugar
- 2 tsp butter softened
- 3 tbsp peach nectar
To Assemble
- 6-8 cups vegetable oil
Instructions
Brioche Dough
- Warm the water to between 105 and 110 deg F. Add 1/2 tsp sugar and the active dry yeast. Stir briefly and then set aside for 5 minutes to activate.
- In the bowl of a stand mixer combine the flour, 1/2 cup sugar, and salt. Stir together and attach the dough hook. Add the beaten eggs along with the activated yeast.
- Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add another tablespoon or two of flour.
- Once a ball has formed, continue mixing with a dough hook for about 7 minutes. After kneading, the dough will be sticky and stick to the sides of the mixer.
- After the dough has kneaded for about 7 minutes begin to add the butter. This process will take 10 minutes or more. With the mixer running on low add 2 tablespoons of the softened butter. Scrape down the sides of the bowl with a spatula occasionally to encourage the butter to incorporate.
- When the butter has mostly been incorporated add another 2 tablespoons and repeat the process. Continue this process until all of the butter has been added.
- Once all of the butter has been added to the dough add another tablespoon or two of flour. Use a spatula to scrape the dough off the sides of the mixer bowl and come together in a ball.
- Generously flour the counter. Turn the dough onto the floured counter. The dough will be very sticky and soft. Sprinkle with a generous amount of flour and begin to knead the dough. Use as much flour as you need to prevent the dough from sticking to the counter.
- Knead the dough until it comes together into a soft dough adding flour as needed. Transfer the dough to a greased bowl. Drizzle a little more oil on top of the dough and rub it all over the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.
- After the brioche has risen for 1 hour turn onto a lightly floured counter. Knead the dough back into a smooth ball to remove the air bubbles. Transfer the dough back to the greased bowl. Drizzle a little more oil on top of the dough and rub it all over the dough. Cover tightly with cling film and refrigerate overnight.
Peach Filling
- Finely dice the peaches. In a saucepan melt the butter over medium heat and then add the peaches. Add the peach nectar bring the mixture to a boil. Turn down the heat and cover with a lid. Let the peaches cook until very soft, about 5 to 8 minutes.
- Meanwhile, combine the sugar, cornstarch, cinnamon, allspice, and salt in a small bowl. Whisk together until there are no lumps. Set aside. Add the plain gelatin to a small bowl or cup. Add the water and stir together. Set aside to bloom.
- When the peaches are softened add the sugar mixture and stir to combine. Bring the peach filling back up to a boil. Add the bloomed gelatin and stir until it has completely melted. Transfer the peach filling to a bowl. Cover with cling film placed directly on top of the filling. Refrigerate overnight until set.
Crisp Topping
- Preheat the oven to 350 deg F. Line a baking sheet with parchment paper. In a mixing bowl combine the flour, oats, brown sugar, cinnamon, allspice, nutmeg, and salt. Stir together. Add the melted butter and stir to combine.
- Use your hands to crumble the oat mixture onto the baking sheet. Spread the crumbs out evenly on the baking sheet. Break up any large clumps. Bake for 10 minutes. Use a spatula to flip the crumbs so the brown evenly. Bake for another 5 to 10 minutes until well browned. Let cool before using.
Icing
- To make the icing combine the icing sugar, butter, and peach nectar in a bowl. Mix together thoroughly. Cover the icing with cling film to prevent it drying out.
Fry and Assemble the Doughnuts
- Lightly flour the counter and place the cold refrigerated dough on top. Dust lightly with flour. Use the rolling pin to press down on the dough and roll it out into a large oval shape 1/4 inch thick.
- Use a 2-inch cutter to cut as many doughnuts out on the first roll. You should be able to get 11 to 12 doughnuts on the first roll. Gather up the scraps and press into a ball. Roll the dough out and cut out 2 to 3 more donuts.
- Transfer the donuts to a parchment lined baking sheet. Cover with a tea towel and let rise until doubled in size. As the dough is cold this can take 60 to 80 minutes.
- In a deep wide skillet or saucepan add 2 inches of vegetable oil. Bring the oil temperature up to between 340°F and 350° F. Maintain this temperature while frying the donuts. Line a baking sheet with a rack or paper towels to drain.
- Add 3 or 4 donuts to the hot oil. Let fry for 3 to 4 minutes until the bottom is browned. If large air bubbles form on top, then pop them before flipping. Flip over and continue to fry for another 3 to 4 minutes until the other side is browned. If desired, check doneness with an instant read thermometer. The temp should be over 180° F inside.
- Use a slotted spoon to lift the doughnuts out of the oil and transfer to the rack-lined baking sheet. Repeat with the remaining doughnuts. Let cool before filling.
- Fit a pastry bag with a large tip. Transfer the peach filling to the pastry bag. Cut a slit on the side of each donut. Use your finger or the handle of a wooden spoon to widen the opening and form a pocket inside the doughnut.
- Pipe some of the peach filling into each doughnut. Spread a thin layer of icing on top and sprinkle generously with the crisp filling. Press the crisp filling onto the icing so that it will adhere. Serve and enjoy!