BAKED Peach Jelly Donuts (Glazed and Filled)

Make use of the last peaches of the season and say goodbye to Summer with these gorgeous and delicious BAKED Peach Jelly Donuts – Baked cake donuts filled and glazed with a vegan peach jelly and finally topped with crumbled pecan brittle.

Mirror glazes are raging all over the Internet and while most use gelatin, my version uses Vegan-friendly Agar agar – same mirror-like shine, gelatin-free! Never heard about Agar agar? Find out here.

The baked cake donuts require a donut pan or mold – I bought mine off Amazon. It’s non-stick, and the donuts released from the pan without any effort. The top (the side not in contact with the pan) remains white and the underside turns a beautiful golden-brown, just like a regular fried donut! And it’s a lot healthier too!

The jelly is just a variation of this Mango and coconut jelly recipe. Which means, you can make this jelly donut with any fruit you like! How awesome is that!!!!

Once set, cut up into cubes and puree the jelly into a smooth paste to fill the donut with. The leftover purée can be reheated over the stove to form the glaze to dip the donuts in.

The crumbled pecan brittle adds a lovely, sweet crunch to the otherwise soft donut – totally optional of course! I actually had some at home, and if you don’t – just leave it plain or top with toasted nuts! They’re delicious either way!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

BAKED Peach Jelly Donuts

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12

Ingredients Method

Ingredients

  

For the Donut

• 0.25 cup (50 gms) butter, melted
• 0.5 cup sugar
• 1 large egg
• 1 cup milk
• 3 tbsp peach cider (optional)
• 2.5 cup all-purpose flour
• 2 tsp baking powder

For the peach jelly

• 2 peaches (300 grams), blanched, peeled and pitted
• 0.5 cup water
• 0.33333333333333 cup sugar
• 1 tsp agar agar powder
• orange food color (optional)

Brittle topping (optional)

• 2 inch square of pecan brittle

Method

 

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.