Baked Peach Crumb Donuts

It’s the first Friday in June which means it’s National Donut Day! It’s been a while since I have shared a donut recipe on here. And to be honest, they are not something I bake all that often. My favorite donut that I have made are the Rainbow Cookie Donuts I posted a little over 4 years ago. I have made those a few times since then. And these Baked Peach Crumb Donuts I am sharing today are a very close second. If you are not a fan of peaches, you can swap out the peaches for blueberries, raspberries, strawberries, etc. The base of the donut would work well with any of those fruits and crumb topping works well with any of those fruits and is always delish!

A few things to note… Whatever fruit you choose to use you don’t want to add it to the batter of your donuts. After making the batter pipe or spoon it into your donut pan and then sprinkle the fruit on top lightly pressing it into the batter.

Once your fruit is placed then sprinkle the top with the crumb topping and once again lightly press it into the batter to make sure it sticks while your donuts are baking and doesn’t end up falling off. 

And finally, once your donuts have cooled dust the top of them with Confectioners’ sugar. The added sweetness of the sugar is just what these donuts need since they aren’t too sweet to begin with. Which is perfect by me.

Baked Peach Crumb Donuts

For the donuts:

2 tablespoons unsalted butter, melted

1/2 cup buttermilk*

1/4 cup sugar

1 large egg

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon cinnamon

1/8 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup diced peaches (can use fresh or frozen)

For the crumb topping:

2 tablespoons brown sugar

1 tablespoon sugar

1/4 teaspoon cinnamon

1/3 cup flour

2 tablespoons unsalted butter, cold and cubed

Confectioners’ sugar, for dusting

*Make your own by combining 1/2 cup whole milk with 3 teaspoons of white vinegar. Stir together and let sit for 15 minutes.


Preheat the oven to 350 F. Grease 2 6-welled donut pans with butter, or spray with non-stick spray. Set aside.

In a medium bowl whisk together the flour, cinnamon, salt, baking soda and baking powder.

In a large bowl whisk together the melted butter, buttermilk, sugar, egg and vanilla extract until well combined.

Stir the dry ingredients into the wet ingredients until just combined.

Spoon the batter into the prepared donut pans until 2/3 fill. You can also transfer the batter to a large piping bag or Ziploc bag and pipe the batter into the pan.

To make the crumb topping whisk together both sugars, cinnamon and flour. Using a fork, pastry cutter or your hands, cut the butter into the flour mixture until it’s pea sized and looks like coarse sand.

Divide the diced peaches among the donut batter, pressing it lightly into the batter. Sprinkle the crumb topping over each donut, once again pressing it lightly into the batter.

Bake in the preheated oven 10-11 minutes. Let the donuts cool in the pan for 2 minutes and then transfer to a wire rack to cool completely. Once cooled dust the donuts with confectioners’ sugar.

Recipe from Katie Bird Bakes

Lavender Ricotta Donuts

Happy National Donut (or Doughnut) Day! For almost 80 years now (77 to be exact) the first Friday in June has been declared Nation Donut Day – started by the Salvation Army as a way to honor the volunteers of World War I who served donuts to soldiers. Not that there needs to be a reason to enjoy these incredibly sweet and delicious treats, but, on this day enjoying them may be a little more enticing as some places will give you a free one! In honor of today I decided to convert a Lavender Ricotta fritter recipe I made a few years back in a cooking class into donuts.


To make the batter I combined ricotta cheese, eggs, vanilla paste, sugar, baking powder and flour in the bowl of my stand mixer and used the whisk attachment to mix the ingredients. I then added in dried lavender and continued mixing the batter until it was thick.


Next I used a piping bag – I just snipped the end of the bag off – and piped the batter into a prepared donut pan; I sprayed it with baking spray.


I then baked them for about 15 minutes in a 350 F preheated oven. After removing them from the oven I let them cool in the pan before inverting them on a wire rack to cool completely.


Final outcome… They definitely tasted good – especially after an extra dusting of powdered sugar on top – but I definitely need to work on my donut making skills. I’ll be the first to admit that they are a bit wonky looking! One other thing, they didn’t have the typical dense texture of a donut, more like the moistness of a cruller thanks to the ricotta cheese.


If you like the flavor of lavender check out these other recipes I’ve made using the herb: Lavender Cupcakes with Mascarpone Frosting and Lavender Vanilla Ice Cream. With both of these recipes I was able to get the flavor of lavender into them by soaking the dried flowers in milk overnight and then straining the milk prior to using it in the recipes.

Lavender Ricotta Donuts

Yield: 10 Donuts


2 cups ricotta cheese

3 eggs, beaten

1 tablespoon vanilla bean paste*

1/4 cup sugar

3 teaspoons baking powder

1 cup flour

2 tablespoons dried lavender

Confectioners’ powder, for dusting

*Can also use vanilla extract


1. Preheat oven to 350 F. Prep donut pan by spraying it with baking spray.

2. Whisk together the ricotta cheese, eggs, vanilla bean paste, sugar, baking powder and flour until combined. Add in the dried lavender and continue mixing until the batter is thick.

3. Transfer the batter to a piping bag or Ziploc bag and snip off the end and pipe the batter into the prepared pan.

4. Bake in the oven for 10-15 minutes, until a cake tested comes out clean. Let cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

5. Once cooled use a sifter to sprinkle the donuts with confectioners’ sugar.

Happy National Doughnut Day!

It’s the first Friday of June, also known as National Doughnut Day! It began back in 1938 when The Salvation Army wanted to recognize the men and women who served doughnuts to soldiers in World War I. For a little more history on the day check out the following link. So, if you are in the mood for a free doughnut today head on over to your local Dunkin’ Donuts or Krispy Kreme, as for me, I decided to bake up a batch. While I did enjoy the Pumpkin Doughnuts and Cinnamon Sugar Apple Doughnuts I baked up last year soon after I got my doughnut pan I decided that today I would bake my favorite doughnut… A Chocolate Frosted Doughnut. A basic one, but always a good one! I found a great recipe on the daily web magazine The Kitchn that could easily be halved (6 vs. 12), which was the exact amount I was looking to make.
I began by mixing active dry yeast with warm water and setting it aside. While the directions didn’t state it, I also added a little sugar as well, per the directions on the yeast packaging. I made the mistake of not adding sugar the first time I worked with yeast – for cinnamon rolls – and needless to say they didn’t come out as well as I was hoping they would.
Next I sifted together flour, sugar, baking powder, nutmeg and salt and set that aside as well.
And then I whisked together an egg, vanilla yogurt (I used Greek yogurt), melted butter, vanilla paste (I actually had this in my spice collection after picking up a bottle of it from my local Home Goods. Pure Vanilla Extract is good, but the paste is excellent!), and the yeast mixture.
Once that was well combined I whisked in the sifted flour mixture.
Now it was time to pipe the batter into my greased doughnut pan.
IMG_3853 IMG_3855
Following that I baked the doughnuts in a preheated 350 F oven for about 15 minutes. After letting them cool in the pan for 5 minutes I transferred them to a wire rack to finish cooling.
Once they were completely cooled I made the chocolate glaze and got the sprinkles ready.
I then dipped the doughnuts in the glaze and sprinkled them with rainbow sprinkles.
Makes 12 Doughnuts (I halved the recipe and it more than enough for 6 doughnuts)
2 teaspoons active dry yeast
2 tablespoons warm water
2 cups all-purpose flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine sea salt
2 large eggs
1 cup vanilla yogurt, whole or low fat
4 tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons vanilla bean paste or pure vanilla extract
For the doughnuts, preheat oven to 350°F. Coat two (6-count) doughnut pans with a flour-based baking spray, such as Baker’s Joy. Arrange a wire cooling rack over a sheet pan lined with parchment paper.
In a small bowl, sprinkle the yeast over the warm water and set aside. In a medium mixing bowl, sift together flour, sugar, baking powder, nutmeg, and salt.
In another bowl, whisk the eggs, yogurt, melted butter, vanilla paste, and yeast mixture until well combined. Pour the liquid ingredients into the dry ingredients and stir until completely incorporated. Transfer the batter to a disposable piping bag (or zip top bag, snipping off one corner for piping) and pipe into the prepared pan, filling each well a little over half full.
Bake the doughnuts until puffed and golden, about 15 minutes. Remove from the oven and cool the doughnuts in the pan for 5 minutes. Transfer the doughnuts from the pan to the wire rack.
1/2 cup powdered sugar
1 tablespoon unsweetened baking cocoa
1 tablespoon butter, melted
3 to 4 teaspoons milk
Combine all ingredients in a bowl and beat with a whisk until smooth.
%d bloggers like this: