PEACHES AND CREAM BAKED DOUGHNUTS

PEACH DOUGHNUTS … that look like peaches!

I’m telling you, these golden, peach-purée-packed, soft, fluffy, baked-to-perfection cake doughnuts with a flavorful peachy glaze is the quintessential taste of Summer. That said, I’m making them all year round using frozen peaches—they’re that good.

But let’s make them really fun! Enter, dainty green sugar cookie leaves that perch on top—now, these doughnuts not only taste like peaches, they look like them too! They’re buttery, sweet, and ever-so-slightly extra. You can make just a few for garnish or bake a bunch and snack on them while you glaze (respect!).

This combo is peak brunch energy, ideal for spring flings, peach season, or any weekend that deserves a little edible flourish.

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PEACHES & CREAM BAKED DOUGHNUTS

Yield: 6

Author: Michelle Williams

Prep time: 30 MinCook time: 22 MinInactive time: 30 MinTotal time: 1 H & 22 M

These adorable peach shaped doughnuts are as delicious as they are cute! With a big peach flavor and playful aesthetic they are perfect for every Springtime occasion.

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Ingredients

FOR THE GREEN SUGAR COOKIE LEAVES

• All-Purpose Flour (1/2 cup, about 65 grams)
• Unsalted Butter (3 tablespoons, softened, 42 grams)
• Granulated Sugar (1/4 cup, 50 grams)
• Egg (1/2 large egg, beaten – approximately 25 grams)
• Vanilla Extract (1/4 teaspoon, or Almond Extract)
• Salt (1/8 teaspoon)
• Green Gel Food Coloring (optional)

FOR THE CAKE DOUGHNUTS

• All-Purpose Flour (1 cup)
• Granulated Sugar (1/4 cup)
• Baking Powder (1 1/2 teaspoons)
• Salt (1/4 teaspoon)
• Egg (1/2 large egg, beaten – about 25 grams if you're weighing it. Tip: beat the egg before separating half of it)
• Cream Cheese (1 1/2 tablespoons, softened)
• Unsalted Butter (1 tablespoon, melted)
• Almond Milk (1/8 cup—Tip: add a little more if your batter feels too dry)
• Vanilla Extract (1/2 teaspoon)
• Peach Purée (1/2 cup – thaw frozen peaches and blend)

PEACH GLAZE

• Powdered Sugar (1 cup, sifted)
• Freeze-Dried Peaches (2 tablespoons, finely crushed into a powder—I used a food processor to do this)
• Almond Milk (2 tablespoons, plus more if needed)
• Gel Food Coloring (a tiny drop of Peach, Orange, or Pink for a more vibrant color—I mixed pink with golden yellow to get my peach shade)

KITCHEN TOOLS

• Stand Mixer
• Mixing Bowls (at least two large that can be washed and reused)
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Rolling Pin
• Cookie Cutter or Paring Knife
• Doughnut Pan
• Food Processor (for Purée and Peach Powder)
• Wire Cooling Rack
• Baking Sheet
• Silicone Baking Sheet or Parchment Paper
• Plastic Wrap
• Sieve

Instructions

TO MAKE YOUR GREEN SUGAR COOKIE LEAVES

1. In your stand mixer, cream together butter and sugar until light and fluffy—about 3 minutes.
2. Add egg and vanilla and mix until fully combined.
3. Add a tiny glob of green gel food coloring and mix until the color is evenly distributed. Add more to your liking.
4. Gradually add flour and salt to your wet mixture. Mix until dough comes together. It will be a little soft and sticky. Wrap it in plastic wrap and refrigerate for 40 minutes while you move on to making the doughnuts.
5. Preheat the oven to 350°. Roll the dough on a lightly floured surface to about 1/4-inch thick and cut into leaf shapes using a cutter or paring knife. I used a pairing knife. To keep my leaves similar is size, I traced the outer circle of my doughnut pan mold onto a piece of parchment paper and then drew the size of leaf I wanted. I cut that leaf out and used it as a guide for my cookie shape.
6. Place cookies on a lined baking sheet and bake for 10 minutes, or until the edges are just set.
7. Cool completely on a wire rack.

TO MAKE YOUR PEACHES AND CREAM DOUGHNUTS

1. Preheat the oven to 350° and grease a six-cavity doughnut pan.
2. In one of your mixing bowls, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the egg, cream cheese, melted butter, almond milk, vanilla, and peach purée.
4. Adjust the batter consistency: if too thick, add a splash of Milk; if too thin, add a bit more Flour.
5. Spoon or pipe the batter into the greased doughnut pan, filling each cavity about 3/4 full.
6. Bake for 10–12 minutes, or until the doughnuts spring back when lightly pressed and a toothpick comes out mostly clean.
7. Let cool in the pan for a few minutes, then transfer to a wire rack to cool fully before glazing.

TO MAKE YOUR PEACHY GLAZE

1. In a small bowl, whisk together the powdered sugar and crushed freeze-dried peaches.
2. Add the milk and whisk until smooth. Adjust with more liquid if needed to reach a dippable consistency.
3. Add food coloring for extra peachy flair.
4. Over another bowl, pour your glaze into a sieve. Using your rubber spatula, work the glaze through the sieve to strain out any lingering frozen peach crumbs.

TO ASSEMBLE YOUR ADORABLE PEACH DOUGHNUTS

1. One at a time, dip the rounded top of your doughnut into the glaze. Let any excess glaze run off back into your bowl. Before it dries, press one of your sugar cookie leaves onto it. That's it!

Recommended Products

Doughnut Pan

Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8 x 16-1/2

Braun MultiQuick Hand Blender / Food Processor

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer

11-Inch Balloon Whisk

Mixing Bowls Set of 3

Silicone Spatula Set of 2

HONGBAKE Baking Sheet Pan Set

Nutrition Facts

Calories

416

Fat

26 g

Sat. Fat

13 g

Carbs

35 g

Fiber

1 g

Net carbs

34 g

Sugar

29 g

Protein

11 g

Sodium

187 mg

Cholesterol

96 mg

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