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Baked Peach and Nectarine Donuts with White Chocolate recipes

Baked Peach and Nectarine Donuts with White Chocolate recipes

This recipe crafts delightful baked donuts infused with fresh diced peaches and nectarines. The simple batter comes together quickly, yielding soft, fruity rings. A luscious white chocolate drizzle and colorful sprinkles add a touch of sweetness and festive flair, making these an excellent choice for a comforting breakfast treat or a light dessert.
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Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 6 people
Calories 1721.4 kcal

Equipment

  • 1 Donut Pan 6-cavity or larger
  • 2 Mixing Bowls One large, one medium
  • 1 Whisk or Spatula
  • 1 Measuring Cups and Spoons
  • 1 Small Microwave Safe Bowl For melting chocolate and butter

Ingredients
  

Main

  • 3/4 cup fresh peaches or nectarines diced (I used half of one peach and half of one nectarine, each with the skin kept on)
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons light brown sugar packed
  • 1 teaspoon baking powder
  • pinch salt optional
  • 1 tablespoon butter melted
  • 1 egg
  • 1/4 cup cream and 1 tablespoon cream or milk plus additional if necessary
  • 1/2 teaspoon vanilla extract
  • 1/3 cup white chocolate chips for drizzle
  • 1 tablespoon vegetable shortening optional
  • 1/4 cup sprinkles for garnishing

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease and flour a 6-cavity donut pan, or use a non-stick spray.
  • In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, and a pinch of salt.
  • In a separate medium bowl, melt the butter. Whisk in the egg, 1/4 cup cream (or milk), and vanilla extract until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing with a whisk or spatula until just combined. Do not overmix; a few lumps are acceptable. If the batter is too thick, add the additional tablespoon of cream/milk.
  • Gently fold in the diced fresh peaches and nectarines into the batter.
  • Spoon the batter evenly into the prepared donut cavities, filling each about two-thirds full.
  • Bake for 12-15 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
  • Remove the pan from the oven and let the donuts cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
  • While donuts cool, melt the white chocolate chips with the optional vegetable shortening in a small microwave-safe bowl or over a double boiler until smooth.
  • Once cooled, drizzle the melted white chocolate over the donuts and immediately sprinkle with garnishing sprinkles before the chocolate sets.

Notes

For optimal flavor and texture, use ripe peaches and nectarines; dice them finely to ensure even distribution without weighing down the batter. When mixing, combine dry and wet ingredients just until moistened to avoid overdeveloping gluten, which results in tough donuts. The batter should be thick but spoonable. Monitor baking closely; baked donuts can quickly become dry if overcooked – a skewer should come out clean. Melt white chocolate gently, using shortening for a smoother, more pliable drizzle. For a deeper flavor profile, a pinch of cardamom or a hint of orange zest can elevate the fruit notes.