Sometimes, you have a doughnut for breakfast, and then you go home and make more doughnuts. I can't explain it, that's just how it works. And then, once those doughnuts are cool, you dip them in peach glaze, and then in vanilla icing/frosting too, because I mean, let's not half-ass a sugar high.
I had some leftover roasted peach puree from another recipe I'll share with you soon (hellooo sangria!), and needed to find a use for it. Enter: doughnuts. Essentially, this is a pretty simple twist on the Baked Buttermilk Doughnut recipe I posted a few months ago. They almost have a peaches and cream vibe going on. And this is a perfect time of year to make them, since peaches are at their prime right now.
Note: For the roasted peach puree referenced in the recipe, here's what I did: halved a few peaches and removed their pits, and placed them cut side down in a baking dish. Roasted at 350F until softened and juicy (for me, that was about 35-40 minutes). Then, pureed in a food processor until smooth.
Roasted Peach Baked Doughnuts
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup low-fat buttermilk
1/4 cup peach puree
1 TB browned butter (melted would be fine, too)
1 tsp vanilla extract
- Preheat oven to 350F.
- 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. Don't overmix!
- Spoon or pipe batter into your doughnut pan.
- Bake for 15-20 minutes, or until a toothpick inserted into a couple of doughnuts comes out clean.
- Let cool in pan for 10 minutes, and then remove the doughnuts from the pan and let them finish cooling on a cooling rack.
Peach Glaze and Vanilla Icing
3 cups powdered sugar
1 tsp vanilla extract
milk or cream (I used heavy cream here, but I've used low-fat milk before with no problem)
- Put 1 1/2 cups of powdered sugar in two separate bowls.
- In one of the bowls of powdered sugar, add the vanilla extract and a couple of teaspoons of milk/cream. Whisk. Depending on the texture you're looking for, you'll want to add more milk/cream for a thinner texture, or more powdered sugar for a thicker one.
- In the other bowl of powdered sugar, add a few tablespoons of peach puree, and a bit of milk/cream. Same idea as the previous step -- add more of any ingredient to get the texture/flavor you're looking for. For my doughnuts, I kept the peach glaze on the thinner side so it would more easily coat the doughnuts, and the vanilla icing on the thicker side so they'd look a bit more "frosted."
- Once your doughnuts are cool, dip them in glaze (alternatively, you can spoon or pour it over them, but that's a bit more wasteful), and decorate however you'd like.
- Let glazed doughnuts set at room temperature for at least half an hour before eating.