Doughnut peaches are seasonal treats so make the most of them while they are around. These little doughnuts are mostly fruit with only a little doughnut mixture and they are deliciously summery. You will need a doughnut tin for this recipe. Mine has six shapes.
3 or 4 doughnut peaches
15gr brown sugar
7gr white sugar
20gr cream flour
15gr unsalted butter
Pinch of cinnamon
- Make the doughnut batter
- Lightly grease the doughnut tin.
- Preheat the oven to 175C
- In a Perspex bowl melt the butter.
- Whisk in the buttermilk, sugar, egg, and vanilla until well combined.
- In a separate bowl, whisk together dry ingredients - flour, cinnamon, salt, 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.
- Spoon the batter into the donut cavities. Spoon it evenly, it will spread itself once baking.
- Place a peach half (skinned side up) on each doughnut shape (you may need to add in a little extra depending on the size of your peaches.
- Press lightly to stick.
- How to 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 my favourite method, your fingertips. Stop when some bits of butter are pea-sized, and some of the mixture looks like coarse sand.
- Then sprinkle each doughnut circle evenly with the crumb topping.
- Distribute the crumb topping evenly over the peaches.
- Make sure you press it down so it doesn’t fall off during baking.
- Bake donuts for 12 to 14 minutes, until lightly browned on the edges and tops set aside to cool for two to three minutes, and then remove to a wire rack set over parchment paper or a baking sheet.
- Serve warm or at room temperature with some fresh berries.
Another lovely peach recipe, this is a little more speedy if you are short of time.
½ cup almond
2 tablespoons raw brown sugar
- Skin the peaches as mentioned. Three or four peaches.
- Place almonds and sugar in a food processor and process until mixture is finely ground. Transfer to a wide bowl.
- Gently dip each peach half into the mixture to coat both sides, and place on a plate.
- Heat a large, heavy, nonstick pan over medium-high heat.
- Add 2 tablespoons butter and when it has stopped foaming, add a batch of peach halves; do not crowd the pan.
- Cook for about one minute, until almond coating has browned, and flip over. Sear for another 30 seconds to a minute and remove to dessert plates, placing two halves on each plate, cut side up.
- Clean the pan before cooking more peaches.
- Serve peaches with a scoop of vanilla ice cream and some summer fruits, be careful the crust will be caramelize and hot.