Peach Blossom Baked Doughnuts

Peach Blossom Baked Doughnuts

Peach season is upon us, and I could not be happier about this. Peaches are one of my favourite fruits, and I only tend to buy them in season – otherwise I am always disappointed by the flavour. Because I went overboard on my peach purchases recently, I was thinking of creative ways to use them, since I couldn’t eat them all fast enough before they spoiled (my eyes always have a bigger appetite than my stomach, particularly at farmer’s markets).

After my previous doughnut experiment this seemed like another reason to break out the doughnut pan for some baked cake doughnuts, though this recipe uses buttermilk instead of yogurt (though if you only have Greek yogurt you can absolutely substitute that. Another great thing about this recipe is that you don’t have to peel the peaches, just wash the skin, dry, and then chop into fine pieces. For the icing, I put a half a peach in the food processor and puree it, to give peach flavour and a little colour to the icing, though you can add food colouring (as I did with the drizzle) if you want a brighter colour.

The orange blossom water helps elevate the delicate flavour of the peach without overpowering it. Little bits of the peaches are visible in the finished doughnut as well. The cooking process softens any skins, and they add colour, so I recommend retaining them, but if you can’t do it the recipe will still work well.

Peach Blossom Baked Doughnuts
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5 from 1 vote

Peach Blossom Baked Doughnuts

These soft baked cake doughnuts are made with fresh peaches and orange blossom water.
Prep Time10 minutes
Cook Time15 minutes
Course: Afternoon Tea, Breakfast, Dessert
Cuisine: American, Fusion
Keyword: baked donut, baked donuts, baked doughnut, baked doughnuts, blueberry cake donut, donuts, doughnuts, palisade peach, palisade peaches, peaches
Servings: 12 doughnuts
Author: The Elegant Economist


  • Doughnut pan


For the Doughnuts:

  • ¼ cup neutral oil (such as safflower, sunflower, or organic canola) (60g)
  • ½ cup buttermilk (120g)
  • ½ tsp orange blossom water
  • 1 whole peach, diced into small pieces
  • 2 eggs
  • ¾ cup granulated sugar (156g)
  • 1 cup all purpose flour (125g)
  • ½ tsp fine sea salt
  • 1 tsp baking powder
  • ½ tsp cinnamon

For the Icing:

  • cups powdered sugar
  • ½ tsp orange blossom water
  • 2 Tbsp peach puree
  • 1 tsp water


  • Chop your peach (skin and all) into small pieces. Combine in a bowl with oil, buttermilk, egg, orange blossom water, and sugar and stir thorougly until well-mixed.
  • In a separate bowl mix your flour, baking powder, salt, and cinnamon. Pour into the liquid, stir to combine, do not over-mix.
  • Preheat the oven to 350°F (175°C). Pour the batter into the doughnut molds about ¾ of the way full. Allow to sit while the oven comes to temperature.
  • Bake for 15-18 minutes, until the bottoms are golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove and place on a wire rack.
  • Make your icing by combining the sugar, orange blossom water, peach puree, and water. It should be thick but still pourable. Once doughnuts have cooled, dip into the icing and place on a wire rack.


These are best eaten the day they are made, but can be stored up to 2 days in the refrigerator. I recommend icing before serving.


1 Comment

  1. Reply


    August 21, 2019

    5 stars
    I love baked doughnuts! These look so delicious and perfect for the summer ♥


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