In a mixing bowl, stir together the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let this sit for about 5-10 minutes until foamy.

Once foamy, mix in the remaining sugar, eggs, melted butter, flour, and salt until a soft dough forms.

Knead the dough for 6-8 minutes, sprinkling just enough flour to keep it manageable.

Transfer your dough into a greased bowl, covering it with a clean cloth. Let it rise in a warm area until doubled in size, about 60-75 minutes.

In a saucepan, simmer the diced peaches with brown sugar, lemon juice, and cinnamon for about 4-5 minutes.

Stir in the cornstarch slurry, cooking until the mixture becomes glossy and thick. Remove from heat and allow it to cool.

Rub together the all-purpose flour, brown sugar, cinnamon, and cold cubed butter until crumbly.

Bake at 350°F for 10-12 minutes until lightly browned.

Beat together softened cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth.

Transfer this mixture into a piping bag and refrigerate until ready to use.

Roll the risen dough to about 1/2 inch thick on a floured surface. Cut into 12 rounds and place on parchment squares. Cover and let rise again for 25-35 minutes.

Heat oil to 350°F and fry donuts in batches for 1-2 minutes per side until golden brown. Drain on a wire rack.

Pipe cheesecake filling into the side of each cooled donut.

Whisk together powdered sugar, milk, and vanilla for the glaze and spoon over filled donuts. Top with peach filling and sprinkle with crumble.