Donut Peach Baked Doughnuts

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


  1. Preheat oven to 350 degrees.  Spray a doughnut pan with nonstick cooking spray.
  2. Combine flour, sugars, baking powder, and salt in a medium bowl.
  3. Combine egg, buttermilk, peach puree, butter, and vanilla in a separate bowl.
  4. Add wet ingredients to dry ingredients, and stir to combine.
  5. Pipe batter into your doughnut pan.
  6. 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.
  7. 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


  1. Put 1 cup powdered sugar into a bowl.
  2. Add the vanilla extract and a 3 tablespoons of cream. Whisk. Add more cream for a thinner texture, as desired.
  3. Add peach pure, one spoonful at a time until you’ve reached your desired consistency.
  4. Once your doughnuts are cool, dunk them in glaze.
  5. 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.


Chia Pudding Parfait Shots

I almost made some “The Handmaid’s Tale” themed treats for Mother’s Day, but reconsidered.  That ominous baking project can wait!  Instead, I wanted to make use of some adorable shot glasses that my friend recently gave me.  They are the cutest little munchkin mason jars!

I’m celebrating the spring holiday with something on the (somewhat) lighter, (vaguely) nourishing side of the pastry spectrum.  However, my mom is actually the biggest fan of peanut M&M’s… so I’m not sure that she’d approve of this healthier decision.  In a way, these little chia pudding cups are actually kind of anti-mom.  Good thing she’s a safe distance away from me, back in Illinois!

I’ve never sampled chia seeds before, so this is my first documented experiment.  Here are the results.

The chia is flavored with coconut milk, honey, and a touch of vanilla.  I layered the chia pudding with raspberry preserves.  Each shot is garnished with banana cut-out.  The super-sweet preserves balanced the far milder coconut/chia flavor.  Time to search for your mini spoons!  For a less-healthy option, layer the chia with cinnamon yoghurt and top the shots off with Biscoff cookie crumbles.

I’m so thankful that my mom has instilled in me a love for creative challenges.  I’m pretty sure that most moms don’t let their kid paint a mural on the kitchen windows as a first grader!  Without her encouragement, I would never have embarked on this pastry chef/food styling adventure.  I’m looking forward to collaborating with her later this year by using some of the ceramic cupcake and cake stands that she’s created.

Happy Mother’s Day!  Make some chia parfaits with your mom… or your anti-mom.  Scroll down for the recipe.

Chia Pudding Cups


  • 1/4 cup chia seeds
  • 1 cup coconut milk
  • 1/8 cup honey
  • 1 teaspoon vanilla extract
  • raspberry fruit preserves
  • fresh bananas or fruit of your choice


Pulse the coconut milk, honey, and vanilla together in a blender.  Pour over the chia seeds and let the mixture sit overnight in the fridge.  The following day, layer your chia pudding with your choice of fruit preserves and fresh fruit.  Cheers!