[FreezeMe]

Baked Coconut Donuts



Ingredients
2 1/4 cups (320g) all-purpose flour (scoop and level to measure)
2 tsp baking powder
3/4 tsp salt
2/3 cup (140g) granulated sugar
1/4 cup (57g) unsalted butter, softened
1/4 cup (60ml) vegetable oil or canola oil
2 large eggs
1 tsp real coconut extract
1/2 tsp vanilla extract
1 cup (235ml) canned light coconut milk
1 Tbsp lemon juice
Glaze and topping
1 1/2 cups (177g) powdered sugar
3 Tbsp (45ml) milk, or as needed
1 1/2 Tbsp (21g) salted butter, melted
1/2 tsp real coconut extract
3/4 cup (56g) finely shredded coconut, toasted or untoasted

Instructions
Preheat oven to 400 degrees.

In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter and sugar then mix in vegetable oil.

Mix in one egg then mix in second egg, coconut extract, and vanilla extract.

Add in 1/3 of the flour mixture then mix on low until combined, mix in 1/2 of the coconut milk and the lemon juice.

Mix in another 1/3 of the flour mixture followed by remaining 1/2 of the coconut milk. Mix in last 1/3 of the flour, fold batter with a rubber spatula to ensure it's evenly incorporated.

Spray donut pans with non-stick baking spray. Transfer batter to a gallon size resealable bag.

Cut a small corner from bag and pipe batter into donut pans, coming about 1/3-inch from the top.

Bake in preheated oven until donuts are set, about 8 - 11 minutes. Let cool in pan for about 3 minutes then invert onto a wire rack to cool.

For the glaze, in a medium mixing bowl whisk together powdered sugar, milk, butter and coconut extract until smooth.

Place coconut in a bowl. Dip cooled donuts in glaze then let excess run off and dip glazed portion in coconut.

Return to wire rack to let glaze set. Store donuts in an airtight container at room temperature.

[FreezeMe]

Baked Donuts Filled with Jelly



Ingredients
2 1/2 cups all-purpose flour divided, plus more for dusting*
1/4 cup granulated sugar
1/4 tsp salt
2 1/4 tsp instant yeast quick acting, (1 packet = 7 grams)
2/3 cup warm milk 110˚F - microwave 35 sec.
4 Tbsp unsalted butter melted, divided
2 egg yolks
1/2 tsp vanilla extract
1/3 cup jelly or jam (no large fruit pieces)
1/3 cup granulated sugar to roll donuts

Instructions
In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt.

Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.

Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.

Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size.

Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.

Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.

Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.

[angellove0810]

Honey Doughnuts


Ingredients
Doughnuts:
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/2 tsp cinnamon
1/2 cup white granulated sugar
2 eggs
3/4 cup buttermilk
3 Tbsp butter melted
1/4 cup honey
1 tsp vanilla extract
2 Tbsp sour cream
Glaze:
1 cup powdered sugar
2 Tbsp heavy whipping cream
2 Tbsp honey

Instructions
Preheat oven to 350 and grease a doughnut pan (it will take two pans or two batches).
In a large mixing bowl, whisk eggs, sugar, buttermilk, sour cream, melted butter, honey, and vanilla together until smooth.
Sift in all dry ingredients and whisk until all incorporated.
Pour some batter into a piping bag. (Don't overfill the bag or it will be difficult to pipe the batter.) Cut the tip off the piping bag, leaving only about a ½ inch opening.
Squeeze batter into the doughnut cups of the pan in one smooth circular motion, filling each cup about 3/4 full. Make sure there is an even amount of batter all around. (Refill the piping bag when needed.)
Bake for 10-11 minutes and let doughnuts cool on the wire rack, just until they are cooled enough to be handled. Spread paper towel under the cooling rack to catch glaze drippings.
Glaze:
Add powdered sugar into a small mixing bowl. Add heavy whipping cream and whisk until smooth. Whisk in honey until completely incorporated.
Pour glaze into another piping bag and cut off a small tip, just enough to drizzle the glaze.
Drizzle each doughnut with honey glaze.

[irathomas]

Vegan Funfetti Donuts

Ingredients

For the donuts:
2 eggs
1/2 cup vegan butter + more for preparing the donut pans
1/2 cup sugar
1 tsp vanilla extract
1 tbsp baking powder
1/2 tsp kosher salt
2 cups all-purpose flour
1/2 tsp freshly ground nutmeg
1 cup soy milk
1 tbsp vegan sprinkles for the batter + 3 tbsp for sprinkling
For the frosting:
1/2 tsp vanilla extract
1/3 cup water
1 1/2 cups icing sugar

Instructions

Preheat oven to 350F. Prepare two mini donut pans by greasing liberally with vegan butter.
For the donut batter
Prepare your two eggs in a small bowl and set aside.
In a large mixing bowl, cream together butter and sugar.
Whisk in vanilla extract until incorporated.
Sift in baking powder, salt, all-purpose flour, and nutmeg and whisk. Add soy milk and whisk until all ingredients are combined.
Fold in 1 tbsp of vegan sprinkles. Transfer batter to a piping bag fitted with a large circle tip. (It should be about the same diametre as the radius of your donut cavities.
Bake for 15-17 minutes, until the edges are golden and have pulled slightly from the pan.
Let cool on a wire rack for 2 minutes, then remove from pan to continue cooling. Wash and grease your pans, then pipe the remaining batter in to bake again for 15-17 minutes.

For the frosting:
Whisk together vanilla extract, water, and icing sugar until combined. It should be quite thick but still sort of runny.
Dip your donuts and add a little sprinkle of funfetti, and let the icing set for about 5 minutes.
Enjoy! Store donuts in an airtight container, with parchment in between the layers (otherwise the donuts will kinda stick to each other)

[WordDiva]

RASPBERRY GLAZED CHOCOLATE DOUGHNUTS

INGREDIENTS:



1/2 cup cake flour
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, melted and browned
1/2 cup buttermilk
1 large egg
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the glaze:
1/2 cup fresh raspberries
2 teaspoons lemon juice
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1-2 cups powdered sugar

DIRECTIONS:

Preheat oven to 325 degrees F. Spray a donut pan with cooking spray and set aside.

In a medium-sized bowl, whisk together flours, cocoa powder, brown sugar, baking soda, and salt. Set aside.

In another bowl, whisk together browned butter, buttermilk, egg, and vanilla. Pour wet ingredients into dry and slowly, fold together until everything is combined.

Transfer batter to a Ziploc bag or a piping bag with the tip cut off. Squeeze the batter into each mold, filling it about 2/3 full. Bake for 8-10 minutes. Let the donuts rest in the pan for 2-3 minutes before removing and transferring to a wire rack to cool completely. Repeat process until all the batter has been used.

While donuts are cooling, prepare the glaze. Puree raspberries with lemon juice and vanilla. Strain the raspberry puree through a fine mesh sieve to remove the seeds. Stir powdered sugar into raspberry puree, 1/2 cup at a time, until you reach desired consistency. If glaze is too thick, use heavy cream to thin it out.

Dip the donuts bottom side up into the glaze. Flip them back over and shake off excess glaze. Place on a wire rack and allow the glaze to harden; this should take about 15-20 minutes.

[angellove0810]

Roasted Chestnut Donuts



Ingredients
1 cup Chestnuts Roasted
1 cup soy milk
1 tsp apple cider vinegar
1 tbsp egg replacer powder
1½ tbsps margarine Vegan
½ cup sugar
1/3 cup chestnut flour
1 cup all purpose flour
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
a pinch nutmeg Ground
For the Glaze:
1 ~ 1½ cups sugar Confectioners - sifted
1 ~ 2 tbsp soy milk
a pinch salt

Instructions
In a blender, combine roasted chestnuts, soy milk, apple cider vinegar and egg replacer powder. Blend on high speed for 45 seconds until; the chestnuts are completely smooth.
Cream margarine and sugar until light and fluffy.
Add the pureed chestnut mixture and mix for 2 more minutes, until thoroughly combined.
Next add all the other ingredients and mix until well combined. It should be a very soft and pliable dough. Add more flour to get the right dough consistency.
Let the dough rest for 10~15 minutes while you heat oil for frying.
Roll out the dough into a ¼" thick rectangle and use 2 circle cutters (1 bigger than the other) to cut the donuts out.
Fry the donuts until golden brown on both sides. Remove the donuts from the oil and put them on paper towels to remove excess oil. Cool. Re-roll the scraps and repeat the cutting & frying until all the dough is used up. I fried the donut holes to get cute little mini donuts for the little ones to enjoy.
For the Glaze: Combine all the ingredients for the glaze. Dip one side of the donuts in the glaze and allow to cool completely.

[irathomas]

Grainy Doughnuts with Chocolate Glaze

Ingredients:
1 cup large flake oatmeal
1/2 cup flax seeds
1/4 tsp salt
1 and 1/4 tsp baking powder
1 tsp cinnamon
1/3 cup milk (or milk alternative)
1/3 cup maple syrup
1/2 tsp vanilla extract
1/4 cup semisweet chocolate chips
4 tbsp milk

Directions:
Preheat oven to 300F and grease a 6-piece doughnut tin. Set aside.
In a food processor, mix the oats until they resemble flour, and then add the flax seeds. Process until well chopped up, then add the salt, baking powder, and cinnamon and pulse a couple times to combine.
Add the milk, maple syrup, and vanilla extract. Process until well mixed. Pour the mixture into the prepared doughnut tins and bake for 18-22 minutes, or until slightly golden around the edges and a toothpick inserted comes out clean. Allow the doughnuts to cool in the pan for about 10 minutes, and then carefully lift them and place them on a cooling rack. They should come out easily; if they don’t, use a butter knife to carefully remove them from the pan.
Meanwhile, combine the chocolate chips and milk in a wide-rimmed bowl and microwave, for 10 seconds at a time, until melted when stirred. Once the doughnuts have cooled, dip them into the chocolate and garnish with shredded coconut if desired.
Allow to cool completely before serving.

[irathomas]

Chocolate Zucchini Doughnuts

Ingredients
DOUGHNUTS
1 1/2 cups flour
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup softened butter
1 cup sugar
2 large eggs lightly beaten
1 teaspoon vanilla
1/3 whole cup milk
1 cup grated zucchini from 1 small zucchini
1/2 cup finely chopped walnuts

Chocolate Glaze
2 cups icing sugar
4 tablespoons cocoa powder
1 tablespoon light corn syrup
4 tablespoons whole milk
chocolate sprinkles or any other of your choice

Instructions
Preheat oven to 375 degrees F. Grease a 2 inch doughnut pan with a nonstick cooking spray and set aside.
In a large size bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
In a separate bowl, beat together the butter and sugar until creamy.
Add in the eggs, vanilla and beat until well combined.
Stir in the flour mixture alternately with the milk. Stating and ending with the flour mixture.
Add in the zucchini and the nuts. Stir till combined.
Spoon the doughnut batter into a large resealable plastic bag. Snip off one corner of the bag and pipe the batter into the prepared pans, filling the doughnut rings only half way through.
Bake 6 to 8 minutes or until the tops spring back when lightly touched.
When ready, let the doughnuts rest in the pan for a few minutes then gently loosen around the edges and carefully invert onto a cooling rack.
Cool and spray the doughnut pans with nonstick spray between batches.

CHOCOLATE GLAZE
In a large bowl, whisk together the icing sugar, cocoa powder, corn syrup and whole milk.
To coat the doughnuts with the chocolate glaze you can either dunk them in the glaze, letting any excess drip off or simply spoon the chocolate glaze over the doughnuts.
Place the doughnuts on a wire rack with a cookie sheet underneath to catch any drippings.

[hija]

Simple Homemade Sugar Donuts


Ingredients
Combine together

2½ tsp active dry yeast
2 Tbsp warm water
1/2 tsp granulated sugar

Mix with a mixer

3¼ cups all purpose flour
1 cup whole milk warm
2 oz unsalted butter, room temperature
3 large egg yolks
2 Tbsp granulated sugar

For coating

1 cup granulated sugar


Instructions
How to make Simple Sugar Donuts

Proof yeast: Stir 2 tbsp warm water, 1/2 tsp sugar & 2 1/2tsp active dry yeast in a tall glass. Leave to rise for 5-10 minutes or until doubled in volume and foamy. If it does not rise and foam up, discard the yeast and buy a fresh batch of yeast before you proceed with the recipe.

Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch.

Shape donut dough: Pick up the dough, form it into a ball. Butter a large bowl (for proofing), place the dough ball back in the greased bowl, then grease the dough ball itself to prevent it from forming a crust.

Proof: Cover with a clean kitchen towel, place in a warm draft-free place and allow to rise for 1-2 hours (depending on how warm it is) until at least doubled in volume.

Cut out 5"x5" squares of parchment or wax paper.

Punch down the dough, turn it out onto the greased surface (can use nonstick spray) and roll it to ½ inches thickness. Cut out as many rounds as possible with a 3 inch round cookie cutter and place 1 dough disk on 1 piece of prepared parchment paper. Keep re-rolling and cutting out as many donut disks as you can until all donut dough is used up.

Cover cut out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.

Heat 1½ inches oil in a heavy pot (cast iron) to 350F. To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side.
Transfer to paper towels or wire rack to drain. Let cool.

Once the doughnuts are cool enough to handle, roll them in granulated sugar or powdered sugar.

[Misstee]

Coffee Cake Donuts With Vanilla Glaze

Ingredients
US|METRIC
SERVINGS: 6
1/4 stick unsalted butter (cold, cut into tiny cubes)
1/4 cup granulated sugar
1/2 tablespoon all purpose flour
1/4 teaspoon cinnamon
1 cup all purpose flour
1/2 cup light brown sugar (packed)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup full fat sour cream
2 1/2 tablespoons unsalted butter (melted)
1 large egg (at room temperature)
1/2 cup confectioners sugar
1/2 tablespoon whole milk
1/2 teaspoon vanilla extract

Instructions
You’ll want to make the crumb topping first so it has time to chill in the freezer. For the crumb topping you’ll need cold unsalted butter, granulated sugar, all-purpose flour, and cinnamon. You cut the butter into small cubes, then quickly work it into the remaining ingredients until the mixture resembles a course meal. Then pop the bowl in the freezer while you make your donut batter. Chilling the crumbs in the freezer helps them melt more slowly during the baking process.

To make the donut batter you’ll need all-purpose flour, light brown sugar, a pinch of salt, baking powder, sour cream, unsalted butter, and an egg. You’ll combine the wet ingredients first, then gently whisk in the dry ones. Super easy! You’ll want to make sure your donut pan is generously greased before evenly dividing the donut batter among the molds. You can do this with a spoon, or you can transfer the batter into a ziplock bag, snip off one end, and pipe the batter into the molds.
The donuts only need to bake for 10-11 minutes, so be sure you keep an eye on them. When you remove the donuts from the oven, you may notice some of the crumb topping has baked over the “hole” area – don’t fret! This is normal and will probably happen. Simply use a skewer or toothpick to clean it up. Then you’re going to let the donuts cool in the pan for 10 FULL minutes before gently lifting them out and onto a cooling rack.

While the donuts cool, you can make your glaze. The glaze is seriously the easiest part! Simply combine confectioners’ sugar with a little milk and vanilla, whisk smooth , and viola – you’re ready to drizzle! If you’re not serving the donuts right away, I suggest holding off on the glaze, as they do get soggy after a while.

[irathomas]

Lemon Donuts with Lemon Glaze


Ingredients
1 cup all-purpose flour
11/2 tsp baking powder
1/4 tsp salt
1/4 cup coconut oil melted
1/2 cup sugar
1 egg
1/2 tsp vanilla
1/2 tsp apple cider vinegar
1/2 cup soy or other non-diary milk
zest of one lemon
for Glaze
2 tablespoons lemon juice (juice from about half a lemon)
1 cup icing sugar
dash of vanilla

Instructions
Preheat oven to 350.
Prepare mini donut pan with cooking spray.
Prepare egg set aside
In a small bowl mix flour, baking powder and salt
Using a hand-held mixer and a large bowl, or a stand mixer with paddle attachment, beat sugar and melted coconut oil until well combined.
Add soy milk, egg , vanilla and apple cider vinegar and continue to mix on high speed for 1 minute. This is where it the mixture may look like it has curdled a bit.


Add flour, baking powder, lemon zest and salt. Mix until just incorporated, but do not over mix.
Fill a piping bag with the dough and pipe into donut molds. Fill molds to about half full.
Bake for 12-14 minutes at 350F until golden.
Remove from pan and place on a wire rack until cooled.

for Glaze
Mix lemon juice, vanilla and powdered sugar. Add more powder sugar for a thicker glaze if desired.
Drizzle glaze on donuts. (Donuts should be completely cool before glazing). Do this while donuts are still on the wire rack as the glaze will drip. The glaze will harden after a few minutes.
Notes
For best results, use a piping bag to get the batter evenly into the mini donut molds.
For full-size donuts add 2-3 additional minutes cooking time.

[hija]

Baked Double Chocolate Chip Donuts



Ingredients

1 Cup White Whole Wheat Flour (or All Purpose Flour)
2 tbsp. of Cocoa Powder, sifted
1/3 Cup sugar
1 egg at room temperature
1/2 Cup of milk
3 tbsp. oil
1 tsp of vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp of salt
1/3 cup semi-sweet chocolate chips


Instructions

Preheat oven to 325F. Grease the donut pan and set aside.
In a bowl, whisk the egg, milk, vanilla extract and oil together.
Add in the dry ingredients (except chocolate chips) and stir until combined.
Fold in the chocolate chips.
Spoon the batter into the donut holes.
Bake for 14-16 minutes till done.
Let them cool in the pan for few minutes before transferring to a wire rack to cool completely.

[Misstee]

Lemon Poppyseed Mini Donuts

Ingredients
US|METRIC
SERVINGS: 40
donuts
1 cup granulated sugar
1/2 cup unsalted butter (softened)
3 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup lemon juice
1 teaspoon lemon zest
1 tablespoon poppy seeds
lemon glaze
1 cup powdered sugar
2 teaspoons lemon juice

Instructions

Preheat oven to 350 degrees F. Spray mini donut pan with non stick spray and set aside.
Using a stand mixer or had mixer, cream the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing thoroughly between each addition.
In a medium bowl, whisk together flour, baking soda and salt. Beat half the flour and sour cream alternately to the egg mixture until combined.
Using a teaspoon, fill the mini donut tins halfway and bake for 7-8 minutes, until toothpick inserted comes out clean.
Mix together the glaze ingredients until smooth. Allow donuts to cool completely and dunk in icing. Place on cooling rack to allow icing to set.

[hija]

Rhubarb Baked Doughnuts



Ingredients
For the rhubarb glaze:

100g (3.5 oz) rhubarb
30g (2 tbsp) granulated sugar
1 tbsp water
100g (1/2 cup) powdered sugar

For the doughnut batter:

50g (1/4 cup) unsalted butter, (dairy free margarine works here)
75g (6 tbsp) granulated sugar
120ml (1/2 cup) milk, (dairy free alternatives work here)
1 large egg
180g (1 1/2 cups) plain white (all-purpose) flour
2 tsp baking powder
2 tbsp sprinkles, for garnishing


Instructions

Make the glaze:

Chop the rhubarb into 1-inch lengths. Combine wit hthe 30g granulated sugar and water in a small pot. Set over a medium-low heat to cook until completely soft and mushy - about 15 minutes.
Remove from the heat and let cool completely then blitz with a hand blender until smooth.
Place the powdered sugar in a medium bowl. Mix in the rhubarb puree 1 tablespoon at a time until you get a thick, smooth glaze - you may not need all of the rhubarb puree.

Make the doughnuts:

Preheat your oven to 180°C (350°F). Grease your mini doughnut pan very well with butter (or line a mini muffin tin with paper liners).
Melt the butter in a medium pot over a low heat. Once melted, remove from the heat. Stir in the the sugar, milk and egg until smooth. Add the flour and baking powder and stir until mostly smooth.
Spoon the batter into the greased doughnut pan, filling it about 1/2 way full.
Bake for 8-10 minutes - they will be well risen but won't have coloured very much.
Remove from the oven, loosen from the pan and flip out onto a wire rack to cool. Clean and dry the doughnut pan, grease it, re-fill with the remaining batter and bake again.
Dip one side of the cooked doughnuts into the rhubarb glaze and set on a wire rack. Adorn with sprinkles quickly, before the glaze sets.

Store in an airtight container for up to 3 days.

These also freeze well - just freeze on a small tray for an hour then tip the doughnuts into a resealable bag and keep in the freezer for up to 3 months, defrosting at room temperature before eating.

[hija]

Peach Crumb Baked Donuts


Ingredients
For the donut base:

2 Tablespoons unsalted butter
1/2 cup buttermilk
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon cinnamon
Pinch salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 medium peach (diced small)

For crumb topping:

2 Tablespoons brown sugar
1 Tablespoon granulated sugar
1/4 teaspoon cinnamon
1/3 cup all-purpose flour
2 Tablespoons unsalted butter (cold and cubed)
Powdered sugar, for dusting

Instructions

Preheat your oven to 350 degrees F. Grease two 6-welled donut pans (if you only have one, you’ll just have to reuse it once the first batch is baked). Set aside.

Make the donut base:

In a large microwave-safe bowl, melt the butter. Whisk in the buttermilk, sugar, egg, and vanilla until well-combined. In a separate bowl, whisk together dry ingredients – flour, cinnamon, salt, baking soda, and baking powder.
Pour the dry ingredients into the wet, and stir to combine with a large spoon or spatula. Stir until the ingredients are just combined, with no big patches of flour. Do not over mix – if you do, the donuts will be tough, and no one wants that.
Spoon the batter into the donut cavities, or pipe them in by filling a gallon-sized bag with the batter, then snipping off a corner for a makeshift pastry bag. Fill each cavity about 2/3 of the way full, or else your donuts won’t have holes in the middle! The recipe yields 7 or 8 donuts depending on how full you make them (I got 7 once and 8 another time), so if you only have one donut pan, you’ll have to bake the first 6 and then the other 1 or 2 afterwards.

Make the crumb topping:

In a small bowl, whisk together sugars, cinnamon, and flour. Cut the cold butter into the flour mixture with a fork, pastry cutter, or my favorite method, your fingertips. Stop when some bits of butter are pea-sized, and some of the mixture looks like coarse sand.

Assemble:

Arrange the diced peaches evenly over the batter in each donut cavity, making sure to press them lightly to adhere.
Distribute the crumb topping evenly over the peach donut batter, pressing to adhere. Make sure you press it down so it doesn’t fall off during baking.
Bake donuts for 10-11 minutes, until lightly browned on the edges and tops (mine were done at 10). Set aside to cool for 2-3 minutes, then remove to a wire rack set over parchment paper or a baking sheet. Bake the remaining one to two donuts now if you only have one pan.
Dust the tops of each donut with a light coating of powdered sugar. Serve warm or at room temperature.