Fresh Peach Crumble Baked Donuts - No Yeast
Peach donuts are a special summer breakfast treat inspired by peach cobbler and warm August mornings. These cake donuts are simple to make - no yeast, no hot oil, and no mixer!
Equipment
- Donut pan
- Mixing bowls
- Wire rack
- Whisk
- Spoon or pastry bag or zip-top bag
Ingredients
Peach Donuts
- 2 cups (250 grams) all-purpose flour
- 1 cup (220 grams) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 eggs room temperature
- ½ cup sour cream or plain Greek yogurt full fat
- ½ cup whole milk
- 1 heaping cup fresh peaches skinned, pitted, and diced small (2 to 3 medium peaches)
Crumble Topping
- 2 tablespoons butter melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
Instructions
- Step 1: Prep the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan with butter or cooking spray.
- Step 2: Mix the Crumble Topping: In a small bowl, combine brown sugar, flour, cinnamon, ginger and a pinch of salt.
- Step 3: Add Butter: Add melted butter and use a fork or clean hands to mix until crumbly. It should have the texture of wet sand. Set aside.
- Step 4: Combine dry ingredients
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt.
- Step 5: Mix wet ingredients
- In a mixing bowl or measuring bowl, whisk eggs, sour cream, and milk until smooth and creamy.
- Step 6: Combine batter: Add the dry ingredients to the wet ingredients, mixing gently.
- Step 7: Fold in peaches: Gently fold in peaches until evenly distributed.
- Step 8: Fill the donut pan: Spoon batter directly into the donut pan or into a pastry bag or zip-top bag with the tip snipped off. Pipe into greased donut form cavities, filling each about ¾ full.
- Step 9: Add crumble and bake: Sprinkle the crumble topping over the top of the dough. Place on a baking sheet for stability and bake for 13–15 minutes, until a toothpick comes out clean.
- Step 10: Cool and enjoy: Let cool in the pan 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
Donut Storage Instructions
Let donuts cool completely before storing. Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. To refresh day-old donuts, warm them on a baking sheet in a 300°F oven for 3-5 minutes.Tips for Peach Donut Success
- Use sweet peaches that are just ripe, not overly soft.
- Let your ingredients come to room temperature for the best texture.
- Don’t overmix your donut batter—that leads to dense donuts.
- Don't overfill the donut pan – this can cause overflow and uneven baking.
- If you don't have a pastry bag, use a large zip-top bag with the corner cut off. Make sure the hole is large enough to accommodate the diced peaches.
- Let donuts cool almost completely before removing from the pan to prevent breaking.
Nutrition
Calories: 410kcalCarbohydrates: 70gProtein: 11gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 215mgSodium: 412mgPotassium: 175mgFiber: 1gSugar: 40g
Nutrition Facts
Fresh Peach Crumble Baked Donuts - No Yeast
Amount per Serving
Calories
410
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
215
mg
72
%
Sodium
412
mg
18
%
Potassium
175
mg
5
%
Carbohydrates
70
g
23
%
Fiber
1
g
4
%
Sugar
40
g
44
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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