Instructions

Baking the Donuts

1. Preheat oven to 375°F/ 200°C. Grease a 12-hole donut tin.
2. Whisk together the melted butter and sugar until the sugar has slightly dissolved. Then whisk in the egg until creamy and smooth.
3. Add milk, peach cider and stir well. Whisk in the flour and baking powder till you see a pancake like batter.
4. Spoon the batter into the greased donut tin, filling about 3/4th of each donut hole.
5. Bake at 375°F/ 200°C for 15 minutes or until a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool completely.

Make the Peach Jelly

1. Purée the peeled, pitted peaches in a blender and run it through a sieve to remove any lumps. Set aside.
2. In a small saucepan, combine water, sugar and agar agar. Stir well and bring to a rolling boil until the agar is completely dissolved.
3. Add the peach purée and let it boil for about a minute. Add food color, if using.
4. Pour into a glass container and refrigerate until set completely.
5. Cut up the peach jelly into cubes and blend till smooth.

Filling the Donuts

1. Transfer the puréed peach jelly into a piping bag fitted with a small round nozzle.
2. Insert the nozzle into the cooled donut, puncturing a hole and squeeze to fill. Do the same in 3 more points around the donut.
3. Repeat until all the donuts are filled.

Glazing the donuts

1. Transfer the remaining jelly into a small saucepan and bring to a boil. This will turn the jelly back to a thick liquid.
2. Remove from heat and let cool slightly.
3. Dip the donuts into this jelly and let it set over a wire rack.

Pecan brittle topping

1. Place the pecan brittle square in a small ziploc bag and seal it close. Place between a kitchen towel and bash with a rolling pin till the brittle is broken to grainy mixture.
2. Sprinkle this mixture on top of the glazed donut, before the glaze has completely set.
3. Filled and glazed donuts keep well for a couple of days refrigerated.