Peach Pie Donuts

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I’ve been really passionate about peaches this summer. I eat them almost every day and love every minute. When I stumbled across peach pie donuts at a popular donut shop, I absolutely had to try them. I was disappointed with real donuts (barely any filling!) but knew I’d make my own at home. After all, I have a soft spot for donuts. In fact, when I moved earlier this summer, I waited until the last few days to pack up my donut-making equipment. I just can’t promise I won’t be making donuts!

For this recipe, I used soft fried donuts that I already know and love and carry with me for the rest of my life. They’re the perfect soft yeast donut. I glazed them and filled them with homemade peach cobbler. Of course, you can always use store-bought canned filling, but there’s nothing like homemade fresh peach filling. These donuts taste just like peach pie, but in donut form. Oh this is absolutely heaven! This is a donut that everyone will love.

Peach Pie Donuts

Peach Pie Donuts

production time: 3 hours

Hands-on time: 45 minutes

yield: 1 dozen donuts

raw material

2 1/2 teaspoons instant dry yeast

1/2 cup warm water (about 100 degrees)

1/4 cup white sugar

1/4 cup milk

1/2 tsp salt

1/4 cup vegetable shortening

2 large eggs

1/2 tsp.vanilla extract

2 1/2 to 3 cups all-purpose flour

2 TB butter, melted

1 1/3 cups powdered sugar

1 pinch salt

2 tsp milk

1/2 tsp vanilla extract

2 to 4 tsp.water

2 cups peach cobbler (recipe below)

instruct

1. In the bowl of a stand mixer combine yeast, water, sugar, milk, salt, shortening, eggs, and vanilla. Pour in 2 cups of flour and knead with a dough hook on medium-low speed until fully combined. Slowly add remaining flour until a nice ball of dough forms. The dough should be moist but not stick to your fingers or the sides of the bowl.

2. Spray a large mixing bowl with nonstick cooking spray. Transfer dough to a bowl, cover with a clean dish towel, and let rise for 1 1/2 hours.

3. Roll out dough onto a lightly floured surface 1/4 to 1/2 inch thick. Use glasses or round cookie cutters to punch out 12 donuts, reroll dough as needed to get a dozen donuts, and use almost all of dough. Let rise for another 30 minutes.

4. Meanwhile, heat the shortening in a large pot to about 350 degrees. When the shortening comes to temperature, in a medium mixing bowl whisk together the melted butter, powdered sugar, pinch of salt, 2 teaspoons milk, and 1/2 teaspoon to make the glaze. vanilla extract. Add water 1 teaspoon at a time until the water becomes thin enough to dip something into easily. It shouldn’t be runny, but it shouldn’t be very thick either.

5. Fry a few donuts at a time until golden brown, flipping halfway through. It helps to do a test donut to make sure the donut is cooked. Transfer donuts to a wire rack covered with a layer of paper towels. Let cool for 1 to 2 minutes, then dip the tops of the donuts in the glaze and place them back on the grill.

6. Once all the donuts are fried, place the peach cobbler in a piping bag as you would frosting. Using the wide-mouthed tip, insert tip into top of donuts one at a time, squeezing to fill each donut with 1 to 2 tablespoons peach cobbler.

Peach Pie Donuts with Fresh Peaches

Peach Pie Filling

production time: Approximately 15 minutes of hands-on work, total time 1 hour and 15 minutes

yield: about 2 cups

raw material

4 large peaches, peeled, pitted, and diced

1/3 cup sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

1/8 teaspoon ground cinnamon

pinch nutmeg

pinch salt

instruct

1. In a medium saucepan, toss peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let stand for 1 hour.

2. After 1 hour, heat the mixture over medium-high heat until thickened.

3. Transfer to a blender and blend until mostly smooth. The few remaining bits are fine as long as they fit through the large tip of the piping bag.