baked churro peach doughnuts
Sweet summer peach doughnuts dipped in cinnamon sugar. Where can you go wrong?
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.
Notes
*To store: Doughnuts will keep for up to 3 days, covered, at room temperature. If you live in a humid climate, the cinnamon sugar might seep into the doughnut and soften them. Still tasty, just not as firm of a texture.
*Peach jam: The jam adds an extra bit of peach flavor to the batter, but if you don't want to use it, you can omit it.