Glazed Baked Peach Donuts
This incredible recipe uses sweet summer peaches to make baked peach donuts with a delicate brown sugar glaze. Serve them for a snack or a surprise breakfast treat!
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
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.
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.