baked churro peach doughnuts
Sweet, sweet Friday doughnuts for you sweet, sweet people.
I changed my mind about this week’s dessert about four times before I settled on doughnuts. My last adventure in the little baked tubes was my Blueberry Chai Doughnuts, which were quite popular among my coworkers. I really love making them – they’re rather simple and always a winner, not to mention cute as a button. I never understood that expression. Buttons aren’t really cute. They just hold your pants up or prevent you from flashing strangers.
I went through a phase of not really wanting to bake elaborate things. I guess that comes with summertime, and post-holiday burnout earlier in the year. Now that we’re closing in on September and my favorite months and occasions, I’m turning on the oven more often and dishing out the cozy.
Not that I’ve forgotten about peaches. Never. Wouldn’t dream of it. They’re still plump and ripe and begging to be bought. Publix has their bin shining bright right in my path outside the produce section, and I can never pass up a new batch even if I have a few on my counter already.
Enjoy the season’s peaches and the ever-beloved churro in a batch of Baked Churro Peach Doughnuts. A simple batter with diced peaches and peach jam swirled in, then baked and coated in butter and dipped in cinnamon sugar. Serve them up with your morning coffee for a real lovely treat.
Don’t Be a Nut, Make Doughnuts
The doughnut batter is pretty straightforward. Start by mixing melted butter and sugar, then add in eggs, plain Greek yogurt, and vanilla.
Then, the dry ingredients. Mix until just combined, then gently fold in fresh diced peaches and peach jam. The jam is optional, I just love the extra peachiness it lends to the batter.
The easiest way to transfer the doughnut batter to the pans is to snip off the corner of a ziptop bag, then scoop the batter into the bag and pipe the batter into the slots. Fill them only 2/3 of the way to the top else they’ll spill over the sides.
Bake the doughnuts for 12-15 minutes until firm. Cool for a bit in the pan, then run a knife around the edges of the ‘nuts and set them on a wire rack to finish cooling. It’s important that they’re no longer warm at all before adding the cinnamon sugar, else it’ll just absorb into the cake. No bueno.
Thorough Churro
Once the doughnuts are cool, prepare the “churro” topping, a glammed up way to say cinnamon sugar. Churro just sounds more rad.
First, brush each doughnut with melted butter on all sides. Toss together the sugar and cinnamon, then dip each doughnut and swirl it around until fully coated. Prepare to have sugar fly all over your floor or counter. Shit happens. That’s what brooms and paper towels are for.
Eat these guys right away, they’re truly the best fresh. Especially in the summertime, and in Florida, leftovers are likely to be victimized by the humidity. Still very yummy, just not as firm. If you can, keep them covered in the fridge. This will delay the absorption of the cinnamon sugar a touch.
I could use a doughnut to tide me through the final workday of the week. I bet you deserve one, too.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Craving peachy treats? Here’s a few more options:
Cinnamon Sugar Peach Dutch Baby
Brown Sugar Peaches and Cream Puffs
Peach Ricotta Tarts with Lemon Thyme Honey
baked churro peach doughnuts
Ingredients
- 4 tbsp butter, melted
- 1/2 cup sugar
- 2 eggs, at room temperature
- 3/4 cup plain whole milk Greek yogurt, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp ground cinnamon
- 1 cup fresh or frozen peaches, diced
- 2 tbsp peach preserves (optional)
cinnamon sugar topping
- 4 tbsp butter, melted
- 1/2 cup sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Grease 2 6-slot doughnut tins with butter or oil.
- In a bowl, beat together the butter and sugar until smooth. Beat in the eggs, one at a time until incorporated, then add the yogurt and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Fold in the peaches and peach jam, if using.
- Cut the tip of a gallon ziptop bag. Scoop the batter into the bag, then pipe the batter into each doughnut tin, filling only 2/3 of the way to the top. Bake 12-15 minutes until the doughnuts are set and an inserted toothpick emerges with just a few small crumbs. Cool for 10 minutes in the pans, then carefully run a knife around the edges of the doughnuts and move to a wire rack. Cool completely.
- Toss together the sugar and cinnamon. Brush each doughnut with the melted butter, then dip into the cinnamon sugar to coat all sides. Serve immediately.
