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Peach Cinnamon Donuts | Can't Stay Out of the Kitchen | these scrumptious #donuts are so rich & decadent it's like eating #dessert! They're filled with fresh #peaches, #cinnamon & #CinnamonChips & then dipped in a #CinnamonSugar mixture. Fabulous for a weekend, company or #holiday #breakfast. #HolidayBreakfast #PeachCinnamonDonuts

Peach Cinnamon Donuts

Teresa Ambra
Peach Cinnamon Donuts are divine! These heavenly donuts are filled with fresh peaches and Cinnamon Chips. Then they're dipped in a Cinnamon-Sugar coating before serving. These scrumptious donuts are rich, decadent and will have you swooning from the first bite. Wonderful for weekend, company or holiday breakfasts. Try making these donuts with canned peaches when fresh peaches aren't in season. Your family will love them!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 21
Calories 253 kcal

Equipment

  • 1 20-tin donut pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 2 or 3 small mixing bowls
  • 1 whisk
  • 1 wooden spoon
  • 1 sharp knife to peel and dice peaches
  • measuring cups
  • measuring spoons
  • 1 glad lock bag to pipe the donut batter into the donut cavities

Ingredients
  

DONUTS:

  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tsp. ground cinnamon
  • 1/2 cup applesauce
  • 1/4 cup unsalted butter melted (1/2 stick)
  • 3/4 cup buttermilk or soured milk
  • 1 tbsp. pure vanilla extract NO substitutes
  • 1 cup peaches peeled and diced (about two small peaches)
  • 1 cup cinnamon chips

CINNAMON-SUGAR COATING:

  • 12 tbsp. unsalted butter melted (1 1/2 sticks)
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp. ground cinnamon

Instructions
 

DONUTS:

  • Preheat oven to 400º.
  • Prepare donut tins by spraying well with cooking spray.
  • Set aside.
  • In a large mixing bowl, combine flour, sugars, baking powder, soda, salt and cinnamon.
  • Stir well and set aside.
  • In a separate microwaveable bowl, melt butter.
  • Add applesauce, buttermilk, vanilla, diced peaches and cinnamon chips.
  • Whisk well to combine.
  • Add wet mixture to dry mixture and stir just until moistened.
  • Transfer ingredients to a glad lock bag (without the “stand and fill” bottom).
  • Cut off a corner and pipe the donut dough into the donut tins a little over ¾ full.
  • Bake in preheated oven for about 9-10 minutes or until donuts test done with a toothpick.
  • Remove from oven and cool for 10 minutes.
  • Dip top of donuts in bowl with melted butter.
  • Transfer donut to cinnamon-sugar mixture and dredge buttered donut top into the cinnamon-sugar mixture.
  • Invert donut and lightly dip in melted butter.
  • Swirl that side in the Cinnamon-sugar mixture.
  • Continue sprinkling cinnamon-sugar mixture over each side of the donut and gently press the mixture into each side of the donuts.
  • (I just used my fingers to do this).
  • Keep flipping the donuts over and pressing more and more of the cinnamon-sugar mixture into each side of the donuts each time.
  • Do this a total of four times (for the top and four times for the bottom), until the mixture adheres well and the donuts are really well covered with the cinnamon-sugar mixture.
  • Place on wire racks to cool completely. 

CINNAMON-SUGAR COATING:

  • Melt butter in a microwaveable bowl; set aside.
  • Combine granulated sugar and cinnamon in another bowl.
  • Dip top of donuts in butter.
  • Dredge the buttered side of the donut in the cinnamon-sugar mixture.
  • Turn donuts over and dip the bottom in butter.
  • Then put the bottom of the donut in the cinnamon-sugar mixture.
  • Sprinkle cinnamon-sugar mixture over the top.
  • Turn donut over and coat the bottom.
  • Repeat the process about three more times.
  • Each time more cinnamon-sugar will adhere to the donuts.
  • Place donuts on wire rack to cool completely.
  • Serve.

Notes

NOTE: I found the 20-tin donut pans at Jo-Ann Fabrics and Crafts.
 
NOTE: This recipe uses NO eggs.
 
NOTE: If using canned peaches, drain well and pat peaches dry well between layers of paper towels.
 
NOTE: You will need a Glad-Lock bag (NOT a regular zip-lock bag with the "stand and fill" bottom for this recipe.
 
NOTE: It takes about four times of dipping the donuts in the cinnamon-sugar mixture (on each side) to get a thick coating of the cinnamon-sugar on the outside of the donuts. I used my fingers and sprinkled the mixture from the bowl on tops and bottoms of donuts. I also gently tapped the sugar mixture with my fingertips into the donuts to try to get the cinnamon-sugar mixture to adhere. Finally, on the last coat, I sprinkled a lot of cinnamon-sugar on top and then gently shook the donut to remove excess sugar (letting it fall back down into the bowl to avoid a mess).
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 253kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 26mgSodium: 204mgPotassium: 48mgFiber: 1gSugar: 30gVitamin A: 328IUVitamin C: 0.4mgCalcium: 51mgIron: 1mg
Keyword breakfast, cinnamon, cinnamon chips, donuts, peaches
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