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Peach and Lemon Baked Donuts with Vanilla Sugar

These donuts are the perfect way to use up those summery peaches and lemons in a fun and unique way. Fluffy donuts are speckled with yellow peaches and brown sugar, then coated with a crunchy layer of vanilla sugar. Perfect for these fleeting summer days!
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Prep Time 30 minutes
Cook Time 16 minutes
Servings: 12 donuts
Ingredients Method

Ingredients
  

Peaches
  • 1 ½ cups peeled and chopped yellow peaches keep the juice
  • 2 Tablespoon brown sugar
  • 1 Tablespoon lemon juice
Batter
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick salted butter melted
  • ⅔ cup brown sugar
  • 1 Tablespoon lemon zest
  • 2 large egg yolks at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup whole milk
  • 2 large egg whites at room temperature
Vanilla Sugar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste

Method
 

Prepare the peaches
  1. In a medium sized saucepan over medium heat, bring the peaches, brown sugar, and lemon juice to a slow boil. Boil lightly for 10 minutes or until thickened and reduced. You should have about 1 cup of peaches. Place in a bowl and chill for 30 minutes before beginning on the batter.
Make the batter
  1. Preheat the oven to 350℉ and grease a 12 count donut pan. Make sure you grease all sides of the cavities, or else the donuts will stick.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a smaller bowl, whisk together the butter, brown sugar, egg yolks, lemon zest, vanilla, milk, and cooled peach mixture. Pour the wet ingredients into the dry ingredients and whisk until smooth.
  3. In a medium sized bowl whisking by hand or using a mixer, whip the egg whites to stiff peaks. This will take about 2 minutes with a mixer, and close to 4 by hand. Carefully fold the egg whites into the batter, trying not to deflate it too much.
  4. Pour the batter into a large piping bag fitted with a round tip (you can spoon the batter into the pan if you don't have a piping bag, but I find piping it is the most efficient). Fill almost all the way to the top of each donut cup. Bake for 14-16 minutes or until an inserted toothpick comes out clean and the tops of the donuts are set and lightly browned.
While the donuts bake, make the vanilla sugar
  1. In a large shallow bowl, rub the vanilla bean paste into the granulated sugar until evenly moistened and combined.
  2. Once donuts are baked, immediately invert them onto a wire cooling rack. Then toss the hot donuts in the sugar. You may need to rub the sugar onto them so it sticks. It's important the donuts are hot when you do this, or the sugar won't stick. Return sugar coated donuts to the rack to cool completely, or enjoy warm after 10 minutes!
  3. Donuts will get a little soggy over time because of the peaches, so I recommend eating them on the first day!