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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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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