Oh, why, hello there! Looooooooong time, no see, I know. Mainly because… well… life.
Let’s see… between now and the last time we talked, I took a vacation, landed an awesome new job, and moved. All that in UNDER a month. Let’s just say, the stress has been high with this one.
But in moving, I’ve landed just a few blocks from an AWESOME grocery store. We’re talking the kind of place where I’m pretty sure there should be a choir of angels singing as you enter (<–Does this make me a food nerd? Because I’m pretty sure I’m ok with that).
Seriously boys and girls, this place has produce I didn’t even know existed! It has so many fun looking fruits and veggies that my refrigerator is starting to look like an adult refrigerator (i.e. There’s now a higher ratio of fruits and veggies to take-out cartons and wine). Adulting for the win.
But despite my little blog hiatus, don’t think the wheels in my brain haven’t been turning with ideas.
I see you coming into season, peaches. My cool little grocery story is just teeming with you. Even strange little disc versions of you that probably don’t taste any different but that I’m obviously still going to pay, like, a dollar extra for because I need to know… Do you taste different? INQUIRING MINDS NEED TO KNOW.
But let’s be honest, these peach doughnuts aren’t just an excuse to buy (and then eat) some delicious peaches in an even more delicious doughnuty form (not that you really need anymore reason than that). I’m also using them as an excuse to do some more colorfully swirled glazed doughnuts like the ones I made for the 4th of July. Your life needs more brightly glazed doughnuts, yes?
Peach Doughnuts
Make the most of peach season with these easy, baked peach doughnuts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: about 10 1x
- Category: Breakfast
- Cuisine: American
Ingredients
For the peach doughnuts:
- 1 cup all purpose flour
- 1/3 cup granulated sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 2 tbsp. butter, melted
- 1 egg
- 2/3 cup of milk
- 1/3 cup (about 1/2 of a large peach) peach puree
- 1 tsp. vanilla extract
For the glaze:
- 1 1/2 cup powdered sugar
- 4 tbsp. milk
Instructions
- To make the doughnuts, combine the dry ingredients (flour, sugar, baking powder, and baking soda) in a large bowl and whisk until well mixed. In another bowl, whisk together the wet ingredients (butter, egg, milk, and peach puree). Whisk the dry ingredients into the wet until the mixture is completely lump free.
- Pour (or pipe) the batter into greased doughnut pans and bake at 350F/175C for 9-10 minutes (or until a toothpick inserted into the doughnuts comes out clean).
- Once the pan is cool enough to handle (about 5 minutes), invert the pan over a cooling rack and gently shake the pan until the doughnuts come out.
- To make the glaze, beat together the powdered sugar and milk until a thick glaze forms. Divide the glaze into however many colors you want, and tint them various shades of peach. Spoon a little bit of each color onto a plate and swirl. Dip your cooled doughnuts into the glaze, allowing the excess to drip off. Add more glaze to the plate as needed. For a video tutorial on glazing the doughnuts, check out this post.
- Allow the glaze to harden before packing. Best served the same day.
Nutrition
- Serving Size: 1 doughnut
- Calories: 183
- Sugar: 26.1g
- Sodium: 67mg
- Fat: 3.4g
- Saturated Fat: 1.9g
- Carbohydrates: 36.3g
- Fiber: .5g
- Protein: 2.7g
- Cholesterol: 24mg
Love these… so bright and summery, and I love peaches! Beautiful photos by the way 🙂
Thank you for such a sweet comment! 😀
These are beautiful! I love the color and how summer-y they are. I have never seen doughnut pans here in Rome — the baked doughnut trend has not yet arrived here! — but have made note to by some next time I’m home in the states.
I know how you feel! Doughnut pans were hard to come by in Norway, but totally worth the $6 it cost to buy them in the US and stick them in my suitcase. And you can bet everyone in Norway was asking where they could get some! 🙂 I bet Rome is quite the culinary adventure too! 😀
Wow these look fantastic! I moved to a small town from NYC back in January and I have to admit, one of the things I miss are specialty grocery stores. I miss my artisan cheeses!
Ah man, I feel your pain! It’s always a little shocking how accustomed you can get to having an amazing selection of things, and how much you miss it when you don’t. I definitely felt that way when I lived in Norway… To the point where I once paid $50 for a pumpkin… Two years in a row…
These are so pretty! Almost too pretty to eat…almost!
Kari
http://sweetteasweetie.com/ambrosia-salad/
Yes, but juuuust almost. 😉
I just started making baked doughnuts and love all the flavors that can be created. These peach ones sound awesome and love the idea of swirled icing. You can bet I’ll be trying these soon. Good luck with the new job!
Baked doughnuts are pretty much my favorite culinary advancement since sliced bread, mostly because they’re so easy to make it should be criminal. 😉 Can’t wait to see what kind of baked doughnuts you make! 😀
Yay, Welcome back! Now, can I have a peach doughnut? Looks amazing, I like the icing idea, so clever and pretty. Also those (disc-like) peaches are called Saturn or doughnut (ha!) peaches, they’re sooo good!
Thank you Elsa! Haha, I’ll get that doughnut into the mail for you. 😉 And of course they’d be called doughnut peaches! Which obviously settles the issue… be right back, buying doughnut peaches! 😉
These are so stinking cute! I love the addition of peach puree and I can’t get over the fact that they look like gummy peach candy 😉 Pinning!!
Thank you Valentina! 😀
Well, You have not lost your creativity and touch…… good going Claire in a midst of your move….. Miss you in the neighborhood, but knowing that you still bogging makes your absence bearable. ALL THE BEST from Us.
Thank you Antonina! 🙂 I promise to drop by sometime when I visit the folks! 😀
I tried this recipe today and loved it! It could have been more peachy, but I think it’s because I used frozen peaches vs fresh. The donuts themselves were so soft and dreamy. Thanks for a great recipe!
★★★★★
By the way, I made this recipe vegan by substituting the egg for a “flax egg” and using Earth Balance butter instead of dairy butter. Great results.