Peach Blossom Baked Doughnuts

The Elegant Economist

These soft baked cake doughnuts are made with fresh peaches and orange blossom water.

5 from 1 vote

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Prep Time 10

Cook Time 15

Course Afternoon Tea, Breakfast, Dessert

Cuisine American, Fusion

Keyword baked donut, baked donuts, baked doughnut, baked doughnuts, blueberry cake donut, donuts, doughnuts, palisade peach, palisade peaches, peaches

Equipment

Doughnut pan

Ingredients

For the Doughnuts:

¼ cup neutral oil (such as safflower, sunflower, or organic canola) (60g)
½ cup buttermilk (120g)
½ tsp orange blossom water
1 whole peach, diced into small pieces
2 eggs
¾ cup granulated sugar (156g)
1 cup all purpose flour (125g)
½ tsp fine sea salt
1 tsp baking powder
½ tsp cinnamon

For the Icing:

1½ cups powdered sugar
½ tsp orange blossom water
2 Tbsp peach puree
1 tsp water

Instructions

Chop your peach (skin and all) into small pieces. Combine in a bowl with oil, buttermilk, egg, orange blossom water, and sugar and stir thorougly until well-mixed.
In a separate bowl mix your flour, baking powder, salt, and cinnamon. Pour into the liquid, stir to combine, do not over-mix.
Preheat the oven to 350°F (175°C). Pour the batter into the doughnut molds about ¾ of the way full. Allow to sit while the oven comes to temperature.
Bake for 15-18 minutes, until the bottoms are golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove and place on a wire rack.
Make your icing by combining the sugar, orange blossom water, peach puree, and water. It should be thick but still pourable. Once doughnuts have cooled, dip into the icing and place on a wire rack.

Notes

These are best eaten the day they are made, but can be stored up to 2 days in the refrigerator. I recommend icing before serving.