==================
Affiliate Statement
Best Baking Tips is supported by our audience. When you purchase through one of our links, we may earn a small affiliate commission. As an Amazon Associate I earn from qualifying purchases. Your cost is not affected.
==================
Baked Peach Donut Recipes – Bake Delicious Treats
Sure, donut shops bake their donuts fresh each day. And we do enjoy trying the many flavors they offer. But when you try these homemade baked peach donut recipes, you might forgo your next donut stop.
Each of these features the August fruit of the month: peaches. But you might substitute another fruit in any of the recipes. In addition, you will still bake amazing donuts.
It’s true, the donuts do require a little time to make the dough and let it rise. Well, some do. We’ve included a couple that doesn’t use yeast. That saves you some time. Maybe time for another cup of coffee! Or maybe you use that time to decorate your freshly baked peach donut recipes.
However, don’t overlook those made with yeast. They do have their benefits. After all, the yeast allows them to bake up light and airy and so fluffy. We’ve included a couple of recipes that put the peaches inside the donut. Yes, one of our baked peach donut recipes even includes a peaches and cream version. How scrumptious that will taste!
Are they doughnuts or donuts?
Yes, technically both versions are correct. For decades, only the doughnuts version existed. But in the 1950s, donut shops emerged, using the shorter spelling. And with the name featured on signs and ads, the donut spelling version became the more popular one. In fact, most people use shorter spelling. Some don’t realize the other spelling exists.
However, we think it really doesn’t matter which way you spell it. They sound the same. Moreover, when you bite into your favorite flavor, it tastes the same, too.
So, try one or more of these baked peach donut recipes. And please, when you do, let us know what you think. We always welcome your comments!
Oh, one more thing to note.
The recipes for these 5 versions are here. But, while you bake up that special treat, scroll down further and read some of the fun facts we’ve collected!
The 5 baked peach donut recipes include:
- Peaches and Cream-filled Baked Donuts
- Peach-Filled Baked Donuts
- Baked Peach Donuts with Fresh Peach Glaze
- Peach Crumb Baked Donuts
- Glazed Baked Peach Donuts
Our first Baked Peach Donut Recipe is:
Peaches and Cream Filled Baked Donuts
Peaches and Cream filled Baked Donuts
Ingredients
Ingredients for the donuts
- 1 1/4 ounce baking yeast
- 1 cup warm water 110°F
- 2½ cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 large egg lightly beaten
Ingredients for baking
- 1/2 cup butter melted
Ingredients for coating.
- 1 cup granulated sugar
Ingredients for cream filling.
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Ingredients for peach blend
- 1 pound peaches peeled & pitted, diced into tiny pieces
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
Instructions
Make the Donuts
- To make the donuts: In the bowl of a stand mixer, fitted with the dough attachment, add the yeast, sugar, and warm water first. Allow to set for about 5 minutes until foamy.
- Then add the flour, salt, melted butter and lightly beaten egg. Mix on low speed until just combined and then medium-high speed until well combined. Dough will be sticky.
- Remove dough to a buttered bowl and cover tightly with plastic wrap. Let rise in a warm place for an hour or until doubled in size.
Make the peach blend while the dough rises.
- In a small saucepan, bring the peaches and lemon juice to a boil over medium-high heat. Mash slightly, but leave the tiny bits of chunks.
- Reduce heat to medium and stir in the sugar.
- Bring back to a boil and continue boiling, while stirring, until jam thickens, about 10 - 15 minutes.
- Set aside to cool.
Prepare the donuts for baking.
- On a lightly floured surface, press dough out with floured hands to 1/4 inch thickness. Using a 2-1/2 inch round cookie or donut cutter, cut the dough into 18 rounds. Gather dough scraps and repress out with floured hands, if necessary.
- Place donuts a few inches apart on parchment-lined or greased baking sheets. Cover with a light dish towel and let rise for about 30 minutes or until about doubled in thickness.
- Preheat oven to 375°F. Once donuts have finished the second rise, brush generously with melted butter.
- Bake for about 10 minutes, rotating baking sheet halfway through, until donuts are set and starting to turn golden brown on top.
- Remove donuts from oven. Turn oven broiler on high. Brush each donut with more butter. Return one tray of donuts at a time to under the broiler for 1-2 minutes, just until the butter starts to bubble a bit which will crisp the tops of the donuts. Repeat with remaining trays of donuts until all are baked and broiled.
- Place granulated sugar in a shallow bowl. As soon as donuts are cool enough to handle, toss them in the granulated sugar one at a time to evenly and completely coat them. Place back on baking sheet to cool completely while making the filling
Make the cream filling:
- Chill stand mixer bowl ahead of time. Fit stand mixer with whisk attachment. Place cold heavy whipping cream in the chilled bowl. Beat at high speed, scraping bowl often, until soft peaks form.
- Add powdered sugar and continue beating until stiff peaks form.
- Add 2 tablespoons of the jam blend and continue beating until well combined.
- Gently fold remaining jam blend into the cream.
- Transfer the cream filling to a resealable plastic bag or pastry bag fitted with a large pointed star decorating tip.
- Using a skewer or end of a wooden spoon stick, poke a hole through the side of each donut almost to the other side making space to squeeze in the filling. Fill each donut with the peach cream filling.
- Serve donuts as soon as they are filled. Donuts are best eaten the same day.
Notes
For the second of our Baked Peach Donut Recipes, check out:
Peach-Filled Baked Donuts
Peach-Filled Baked Donuts
Ingredients
- 2 1/2 cups all-purpose flour divided,
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 1/4 tsp instant yeast quick acting (1 packet = 7 grams)
- 2/3 cup milk warmed to 110˚F
- 4 Tbsp unsalted butter melted, divided
- 2 egg yolks
- 1/2 tsp vanilla extract
Jam filling ingredients
- 1 pound peaches about 3-4 medium peaches, pitted, peeled, and diced into small pieces
- ½ cup sugar more or less, depending on sweetness of peaches
- 1 tablespoon lemon juice
Ingredients to finish donuts
- 1/3 cup granulated sugar to roll donuts
Instructions
Make the donuts.
- In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, the instant yeast and salt.
- Add warm milk, 3 Tbsp melted butter, the egg yolks and vanilla extract. Whisk to combine well.
- Cover with plastic wrap and rest at room temperature 10 minutes, until bubbles form on the surface of the batter.
- Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl.
- Knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands.
- Cover bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size.
Make the filling.
- While dough rises, mix together the jam filling. Begin by combining the peach pieces and lemon juice in a small saucepan. Bring to a boil over med-high heat. Use a spatula or masher to crush peaches while they cook.
- Reduce heat to medium. Stir in sugar.
- Bring mixture back to a boil. Continue to boil until mixture thickens, about 10-20 minutes.
- Allow jam filling to cool while you bake the donuts.
Bake the donuts.
- Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.
- Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. .
- Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed.
- Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top
- Right out of the oven, brush each hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to lightly coat each one.
- Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.
Nutrition
Our 3rd baked peach donut recipe features a fresh peach glaze:
Baked Peach Donuts with Fresh Peach Glaze
Baked Peach Donuts with Fresh Peach Glaze
Ingredients
Ingredients for the donuts
- 1 cup flour
- 6 tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp cream of tartar
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- ½ tsp salt
- ⅓ cup milk
- 1 egg lightly beaten
- 1 tsp vanilla extract
- 2 peaches peeled & diced
Peach Glaze Ingredients
- 1/2 peach peeled & pureed
- ½ tsp vanilla extract
- 2 cups powdered sugar
Instructions
Make the donuts.
- Preheat oven to 425 degrees, Grease the donut pan.
- In a medium bowl stir together flour, sugar, baking powder, cream of tarter, nutmeg, cinnamon, and salt.
- Add in the milk, egg, and vanilla. Stir until just combined.
- Gently stir in the diced peaches.
- Spoon the batter into the donut pan. Alternatively, use a piping bag or zip top plastic bag to pipe the batter in. This helps to get the dough into the donut pan evenly and cleanly.
- Bake for 8-10 minutes. Donuts should spring back to the touch.
- Let cool in the pan for 5 minutes, then remove from pan onto a cooling rack. Cool completely before icing.
To Ice the Donuts
- In a shallow dish combine the puréed half peach, vanilla extract, and 1 cup of powdered sugar. Stir until sugar is dissolved. Check the icing consistency. If you want it thicker, add more powdered sugar, if you need to thin it out puree the other half of the peach and use as needed, or use a tiny bit of milk or water.
- Dip each cooled donut into the glaze to coat the top.
- Let dry on the cooling rack. Enjoy immediately!
Nutrition
Crumbs decorate in our 4th baked peach donut recipes
Peach Crumb Baked Donuts
Peach Crumb Baked Donuts
Ingredients
Ingredients For the donut batter
- 3 Tablespoons unsalted butter
- ¾ cup sour cream
- ⅓ cup granulated sugar
- 2 large egg
- 2 teaspoon vanilla extract
- 1⅔ cup all-purpose flour
- 1¾ teaspoon cream of tartar
- 1 teaspoon cinnamon
- Pinch salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ pound peach pitted and diced small (about 1 large peach)
Ingredients for the crumb topping:
- 4 Tablespoons brown sugar
- 2 Tablespoon granulated sugar
- 2 teaspoon cinnamon
- ⅔ cup all-purpose flour
- 4 Tablespoons unsalted butter cold and cubed
- Powdered sugar for dusting
Instructions
Make the Donut Batter
- Preheat your oven to 350 degrees F. Grease two 6-welled donut pans. Set aside.
- In a large microwave-safe bowl, melt the butter.
- Whisk in the sour cream, sugar, egg, and vanilla until well-combined.
- In a separate bowl, whisk together dry ingredients – flour, cinnamon, salt, cream of tartar, baking soda, and baking powder.
- Pour the dry ingredients into the wet, and stir to combine with a large spoon or spatula. Stir until the ingredients are just combined, with no big patches of flour. Do not over mix as that makes, the donuts tough.
- Spoon the batter into the donut pans. Alternatively, pipe the batter in by filling a gallon-sized bag with the batter, then snipping off a corner for a makeshift pastry bag. Fill each segment about 2/3 of the way full,
Make the crumb topping.
- In a small bowl, whisk together sugars, cinnamon, and flour.
- Cut the cold butter into the flour mixture with a fork, pastry cutter, or use your fingertips. You are finished when some bits of butter are pea-sized, and some of the mixture looks like coarse sand.
Assemble the donuts.
- Arrange the diced peaches evenly over the batter in each donut cavity, making sure to press them lightly to adhere.
- Distribute the crumb topping evenly over the peach donut batter, pressing to adhere. Make sure you press it down so it doesn’t fall off during baking.
- Bake donuts for 10-11 minutes, until lightly browned on the edges and tops (mine were done at 10). Set aside to cool for 2-3 minutes, then remove to a wire rack set over parchment paper or a baking sheet.
- Dust the tops of each donut with a light coating of powdered sugar. Serve warm or at room temperature.
Notes
Nutrition
And for our 5th baked peach donut recipe,
Glazed Baked Peach Donuts
Glazed Baked Peach Donuts
Ingredients
For the Peach Donuts:
- 3 tablespoon salted butter melted
- ⅓ cup brown sugar
- 1 large egg
- ½ cup sour cream
- ⅔ cup white whole wheat flour
- ⅓ cup all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 large peach peeled and diced (about ⅔ cup)
For the Brown Sugar Glaze:
- ½ cup brown sugar
- ¼ cup milk
- 1 tablespoon butter
- ½ cup powdered sugar
Instructions
Make the Donuts
- Heat oven to 400°F. Grease a donut pan.
- In a large bowl, whisk the butter, brown sugar, egg and buttermilk.
- In another bowl, whisk flours, baking powder, cream of tartar, salt and nutmeg.
- Pour the dry mixture into wet ingredients and stir until just combined.
- Gently fold in peaches.
- Spoon the batter into the donut pan. You can use a pastry bag to pipe it in, if you prefer.
- Bake 10 minutes, or until donuts spring back when lightly pressed.
- Turn oven up to broil and broil for 1-2 minutes, or until golden. Avoid burning.
- Remove from oven and cool before removing donuts from the pan.
Make the Brown Sugar Glaze
- Place the milk and brown sugar in a small saucepan. Bring to a boil over low heat, being very careful not to curdle the milk.
- Boil the mixture for two minutes, then turn off the heat and stir in butter and powdered sugar until smooth.
- Pour the glaze into a shallow bowl and dip the top of each donut into the glaze.
- Place on a cooling rack to let the glaze cool and firm up before enjoying.
Notes
You can use all purpose flour for all of the flour in this recipe if you prefer.
Try not to over-mix the batter once you add the dry ingredients to the wet. Just stir until the flour disappears, and gently fold in the peaches.
Watch the donuts carefully while broiling. You want them just golden and a little crunchy, but not burned!
Keep the heat on low and stir often while bringing the glaze to a boil so that the milk doesn't curdle.
If the glaze hardens before you dip all of the donuts, simply reheat it until it is liquid again.
Store donuts on the counter very loosely covered to keep from getting soggy.
Nutrition
Now for the Donut Fun Facts:
Doughnuts are everywhere. They even appear in movies and television shows! But did you know these fun facts about our delicious donuts?
-
Each year, American businesses and bakers produce over 10 BILLION donuts.
Yes, the American doughnut industry is huge. In addition, bakeries and donut shops appear in most areas of the states. Moreover, groceries and convenience stores carry them, too. Americans love their donuts!
-
Writer Washington Irving was the first known writer to write about doughnuts.
Washington Irving, best known as the author of The Legend of Sleepy Hollow, described the pastry as “balls of sweetened dough, fried in hog’s fat, and called doughnuts, or olykoeks.” Also, while his description was quite poetic in its time, it’s not quite as accurate today.
-
The city with the most doughnut shops per person: Boston.
In fact, the city claims about one doughnut shop for every 2480 people.
-
In fact, Police Officers do love donut shops.
The relationship began in the 1950s. Since donut shops were among the few food places open late, police officers working overnight found donut shops to be a good place to stop by for a snack, coffee, and to complete their paperwork. In addition, donut shop owners quickly saw the benefit of having police around for protection. And a mutually beneficial relationship formed.
-
Doughnuts were declared “The Hit Food” of the century.
Yes, at the 1933 Chicago World’s Fair, doughnuts were proclaimed to be the “Hit Food of the Century of Progress”. This, during the fair, which was itself named “A Century of Progress.” Part of their fame came from the fact that automated machines could make them quickly and they were quite cheap. This made them popular in the workplace, especially during the Depression.
-
WWI Soldiers enjoyed donuts
Salvation Army workers served doughnuts and coffee to soldiers in the trenches in France. These treats provided a needed reminder of home to the often weary soldiers.
Read More
