Have you occasionally seen those squished-looking, freaks-of-nature, disc-shaped peaches at your supermarket? Called “donut peaches“, this variety of peach is certainly sweet as a doughnut. Unable to decide whether I prefer doughnuts or these peaches, I decided to celebrate their similarities and made mini donut peach-flavored doughnuts!
I adore seeing the peaches arranged together with the mini doughnuts. It’s as if long-lost twins were meeting each other for the first time, The Parent Trap-style. Now for the real test… which would you grab for first?
I’ve been trying to be a little healthier these past few weeks… transitioning from whipping up a batch of cookies on a daily basis to throwing together smoothie bowls instead is no simple lifestyle tweak. At the end of the day, the visual appeal of this baking project was too tempting a thought to neglect. Moral of the story? Eat peaches, eat doughnuts, eat these donut peach doughnuts. In all aspects of life, balance is magic. Make time for natural, from-a-tree magic as well as the (wo)man-made, brown butter-laden variety.
Scroll down for the recipe. Make some quick treats before bidding farewell to stone fruit season!
Donut Peach Baked Doughnuts
Makes about 18 mini doughnuts
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/4 cup low-fat buttermilk
- 1/4 cup donut peach puree (use a food processor to blend 1 to 2 peaches)
- 1 tbsp browned butter
- 1 tsp vanilla extract
- Preheat oven to 350 degrees. Spray a doughnut pan with nonstick cooking spray.
- Combine flour, sugars, baking powder, and salt in a medium bowl.
- Combine egg, buttermilk, peach puree, butter, and vanilla in a separate bowl.
- Add wet ingredients to dry ingredients, and stir to combine.
- Pipe batter into your doughnut pan.
- Bake for 15-20 minutes, or until a toothpick inserted into a couple of doughnuts comes out clean. If you are using a mini doughnut mold, bake 10 minutes and check.
- Let cool in pan for 10 minutes. Remove the doughnuts from the pan and let them finish cooling on a cooling rack.
Donut Peach Glaze
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup donut peach puree
- 1/2 cup cream
- Put 1 cup powdered sugar into a bowl.
- Add the vanilla extract and a 3 tablespoons of cream. Whisk. Add more cream for a thinner texture, as desired.
- Add peach pure, one spoonful at a time until you’ve reached your desired consistency.
- Once your doughnuts are cool, dunk them in glaze.
- If you have the willpower, let glazed doughnuts set at room temperature for at least half an hour before eating. This will allow the glaze to harden.