Peach Buttermilk Glazed Donuts {gluten-free}

Peach Buttermilk Glazed Donuts {gluten-free} is a morn meal that serves 20. One serving contains 249 calories, 4g of protein, and 6g of fat. For 32 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 1068 people have made this recipe and would make it again. It is brought to you by Boulder Locavore. If you have granulated sugar, kosher salt, cake flour blend, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is not so great. Similar recipes include Gluten Free Irish Cream Chocolate Glazed Donuts, Buttermilk Peach Buckle {gluten-free}, and Maple Glazed Buttermilk Donuts.

Servings: 20

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

1-2 standard size donut shape baking pan(s)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

1 tablespoon Buttermilk

• 3 ½ cups all purpose Gluten Free Flour blend* (or regular flour)

*I used King Arthur's Gluten Free Flour Blend for this recipe

• 2 eggs, room temperature

• 1 cup granulated Sugar

• ½ teaspoon Kosher Salt

1 cup naturally flavored/sweetened Peach Nectar boiled down to ¼ cup

• 1 ½ cup of naturally flavored/sweetened Peach Nectar, boiled down to ¼ cup; cooled to room temperature

• 1 cup Peaches; peeled, pitted, cut into chunks

• 1/4 teaspoon Chinese Five Spice

1 cup Confectioner's Sugar

• 8 tablespoons unsalted Butter, room temperature

Equipment:

bowl

oven

blender

wire rack

frying pan

baking sheet

Cooking instruction summary:

Preheat oven to 425 degrees.In a large bowl cream the butter with a mixer. Add granulated sugar and cream together.Add eggs, one at a time. Mix to combine.In a blender combine the peaches and the ¼ cup reduced peach nectar. Blend into a puree. Add the ¼ cup buttermilk and blend to fully combine. Add to the butter-sugar-egg mixture, and mix fully to combine.In a separate bowl sift together the dry ingredients: flour, baking powder, baking soda, Chinese five spice, and salt.Slowly add the dry ingredients to the wet ingredients using a mixer to ensure they are fully combined.Prepare donut pans with cooking spray or if non-stick grease with butter. Fill the donut cavities no more than 2/3 full. Place in the oven for 7-9 minutes until donuts spring back to the touch.Remove donuts and allow to sit in the pan for 10 minutes. Carefully turn out onto a cooling rack to cool completely.While the donuts are cooling combine the confectioner’s sugar, 1 tablespoon of buttermilk and 2 tablespoons of the ¼ cup reduced peach nectar specified for the glaze. Using a mixer, mix the ingredients until fully combine. Continue to add more reduced peach nectar until desired consistency is achieved (I ended up using the full 4 tablespoons in the batch illustrated here).Place a baking sheet underneath the cooling rack with the donuts. Drizzle the glaze over the donuts and allow the glaze to harden before eating.

 

Step by step:


1. Preheat oven to 425 degrees.In a large bowl cream the butter with a mixer.

2. Add granulated sugar and cream together.

3. Add eggs, one at a time.

4. Mix to combine.In a blender combine the peaches and the ¼ cup reduced peach nectar. Blend into a puree.

5. Add the ¼ cup buttermilk and blend to fully combine.

6. Add to the butter-sugar-egg mixture, and mix fully to combine.In a separate bowl sift together the dry ingredients: flour, baking powder, baking soda, Chinese five spice, and salt.Slowly add the dry ingredients to the wet ingredients using a mixer to ensure they are fully combined.Prepare donut pans with cooking spray or if non-stick grease with butter. Fill the donut cavities no more than 2/3 full.

7. Place in the oven for 7-9 minutes until donuts spring back to the touch.

8. Remove donuts and allow to sit in the pan for 10 minutes. Carefully turn out onto a cooling rack to cool completely.While the donuts are cooling combine the confectioner’s sugar, 1 tablespoon of buttermilk and 2 tablespoons of the ¼ cup reduced peach nectar specified for the glaze. Using a mixer, mix the ingredients until fully combine. Continue to add more reduced peach nectar until desired consistency is achieved (I ended up using the full 4 tablespoons in the batch illustrated here).

9. Place a baking sheet underneath the cooling rack with the donuts.

10. Drizzle the glaze over the donuts and allow the glaze to harden before eating.


Nutrition Information:

Quickview
249k Calories
4g Protein
5g Total Fat
46g Carbs
1% Health Score
Limit These
Calories
249k
12%

Fat
5g
8%

  Saturated Fat
3g
19%

Carbohydrates
46g
15%

  Sugar
24g
28%

Cholesterol
28mg
10%

Sodium
124mg
5%

Get Enough Of These
Protein
4g
8%

Selenium
13µg
19%

Manganese
0.25mg
12%

Phosphorus
69mg
7%

Vitamin A
271IU
5%

Copper
0.09mg
4%

Fiber
1g
4%

Folate
12µg
3%

Vitamin B2
0.05mg
3%

Potassium
105mg
3%

Vitamin E
0.44mg
3%

Calcium
28mg
3%

Vitamin C
2mg
3%

Iron
0.47mg
3%

Magnesium
10mg
3%

Zinc
0.35mg
2%

Vitamin B5
0.24mg
2%

Vitamin B3
0.45mg
2%

Vitamin B1
0.03mg
2%

Vitamin D
0.18µg
1%

Vitamin K
1µg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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